Cultured Buttermilk (Takra / Mattha)

🕒 Prep Time: 5 minutes

👥 Serves: 1–2

🔥 Dosha Effect:

• Vata ↓ (calms dryness, bloating)
• Pitta ↓ (soothes heat, inflammation)
• Kapha ↔ (neutral if not too cold or heavy)

🌿 Ayurvedic Digestive Elixir for Gut Healing

🧂 INGREDIENTS

• ¼ cup fresh homemade curd (dahi/plain yogurt) – full fat, unsweetened
• ¾ cup lukewarm water – not cold
• 1 pinch rock salt (sendha namak) – aids digestion. “DO NOT USE REGULAR WHITE SALT” 🥸
• ¼ tsp roasted cumin (jeera) powder – balances gut bacteria
• Optional:

🍳 METHOD

1. Churn the curd well using a wooden churner (called mathani) or a blender.
2. Add lukewarm water gradually (3 parts water to 1 part curd).
3. Add rock salt, roasted cumin powder, and any optional spices/herbs you’re using.
4. Serve immediately at room temperature, ideally after lunch.

🧘‍♂️ AYURVEDIC TIPS

• Never drink buttermilk cold or at night — it may aggravate Vata/Kapha.
• Best taken after your main meal (especially lunch) to aid digestion.
• Use fresh homemade curd — not store-bought yogurt with preservatives.
• Do not add sugar — it disrupts probiotic effect and feeds bad bacteria.
• If lactose-sensitive, start with 1–2 tbsp diluted buttermilk, and increase slowly.

🌼 Variations Based on Need