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Cilantro Cumin Buttermilk (Takra)
Cilantro cumin buttermilk, known as takra in Ayurveda, is a traditional Ayurvedic digestive drink that helps support agni and improve digestion.
Fresh cilantro offers cooling qualities that calm excess heat, while roasted cumin gently stimulates the digestive system.
This light and refreshing drink is especially helpful during warm weather or after heavier meals when the body benefits from digestive support.
In Ayurvedic cooking, takra is often served alongside meals to promote better digestion and a feeling of lightness after eating.
Prep Time:
Serves:
5-7 minutes
2
Ingredients
1/2 cup plain non-homogenized full-fat yogurt (Seven Stars is a brand that works well)
2 cups water
1/2 tsp roasted cumin powder or whole seeds
1 tbsp chopped cilantro
Pinch of pink Himalayan salt
Preparation
In a blender (or with an immersion blender) mix yogurt and water until fat forms on the top.
Scrape off the fat (this can be discarded, used as butter, or saved to make ghee).
Add cumin, cilantro, and salt and blend again.
Serve room temperature.
Dosha Adjustments
Adjustments for Vata
Vata types benefit from preparing this buttermilk with extra roasted cumin seeds, a generous pinch of sea salt, and room-temperature water. The fragrant seeds and salt ground nervous energy while helping the GI tract absorb nutrients smoothly.
Adjustments for Pitta
This Cilantro Cumin Buttermilk is exceptionally effective for Pitta due to cooling cilantro and mild cumin. Consumed during or after lunch, it transforms yogurt's heavy nature into a light, astringent tonic that calms internal heat.
Adjustments for Kapha
Kapha types can enjoy this drink by adding a pinch of black pepper, using a thinner 1:4 yogurt-to-water dilution, and serving strictly at room temperature. The extra water and black pepper keep the drink light and stimulate sluggish digestion.
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