Dr Anay Chandrakar
Takra, also called Ayurvedic buttermilk, helps increase your digestive power. It’s not the fermented buttermilk you buy in the store. The properties of regular yogurt make it sour and heavy to digest. As with most fermented foods, yogurt also increases water retention in the body and can cause a variety of skin conditions, from acne to rashes.
But when you make takra, you lighten the properties of yogurt, and remove the sourness, so that it becomes light and digestive. This takra mixture can benefit any diseases in the gastrointestinal tract, whether diarrhea, IBS, hemorrhoids, Crohn’s disease, or any sort of slow digestion or constipation.
Here’s the recipe, along with a list of added health benefits…
TAKRA (AKA AYURVEDIC BUTTERMILK) RECIPE-6
Whisk 1/4 cup whole milk yogurt vigorously
Add 3/4 cup water, preferably water that was previously boiled and cooled to room temperature, and whisk again (or use a hand mixer for extra fluffy takra)
Sprinkle in a dash of Himalayan pink salt
Add a dash of dry ginger or cumin (if it’s warm outside–or you’re suffering from heat-related conditions, like rashes, acne, or acidity–opt instead for a sprinkle of rose water or coriander and some sugar to add cooling properties)
Once you’ve added spices, whisk the water and yogurt mixture again until it’s light and fluffy (the consistency will be like a very fluffy glass of low-fat milk)
Other added bonuses of takra: it helps you absorb nutrients, removes excess moisture and heaviness from the body, and it tastes yummy. Drink it before meals for a digestive pick-me-up, or as a snack.
It’s nutritious, as well — you’re getting all of the good cultures from yogurt, but not the heaviness and stagnation that can go with it.
(You can reach Dr Anay Chandrakar, Director of Shree Ayurveda (Raipur) through the address www.shreeayurveda.in)