Traditional Ayurvedic Buttermilk (Chaas, Takra) Recipe

Traditional Ayurvedic Buttermilk (Chaas, Takra) Recipe

Buttermilk is a powerhouse of Probiotics! It has light, easy to digest, and healing properties. According to Ayurveda, it pacifies all the three Doshas – Vata, Pitta and KaphaTo get most benefits out of it, it is advisable to drink it after lunch.

How to make Ayurvedic Buttermilk (Chaas, Takra) Recipe

 

Print Recipe
Traditional Ayurvedic Buttermilk Recipe
This is one of the most popular summer drinks in India, and it made with yogurt. It is made all over India with some variations as per each region.
Course Beverages
Prep Time 10 minutes
Servings
people
Ingredients
Course Beverages
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Put all the above mentioned ingredients in a blender jar, except the coriander leaves.
  2. Blend for few seconds till everything is blended well and the mixture becomes frothy.
  3. Pour buttermilk in a glass.
  4. Garnish with coriander or mint leaves and serve immediately.
Recipe Notes

Medicinal Properties / Importance of spices and ingredients used

Cumin powder: Cumin stimulates gastric fire/digestive juices/ agni and improves the absorption of the minerals in the intestine.

Black salt: Black salt is referred to as the cooling spice in ayurvedic medicine. It is used as a laxative and as well as a digestive aid. It also relieves intestinal gas and heartburn. It is used as a stool softener and is a remedy for constipation

Yogurt: Freshly-made yogurt is filled with countless numbers of beneficial bacteria that help digestion and kill harmful viruses. The key here is fresh yogurt, as compared to commercial store-bought yogurt.

To know more about health benefits of buttermilk: powerhouse of probiotics read my previous blog by clicking here. 

Share this Recipe
Liked my post? Submit it to Stumble Upon!

Leave a Reply