Takra - Ayurvedic Buttermilk
Welcome to the TAKRA page. Takra, which translates to Ayurvedic Digestive Buttermilk, is a yogurt dilution that supports digestion in many ways:
- Enkindles the digestive fire (agni)
- Supports the structure and integrity of the stomach (grahani)
- Heals the tissues of the digestive tract
- Promotes healthy elimination
- Moves metabolic wastes (ama) out of the system
Do check out the videos below along with the pdf as a quick reference. I hope this supports you on your path to digestive health and wellness!
Download the Recipe
Video Tutorials
Introduction
How To
Herbs
There is one part in this video that I don't feel I am clear about what I am saying and so I wanted to clarify. If you are feeling cool, use warming herbs in your takra. If you are feeling warm, use more cooling herbs in your takra. I am generally cold all the time, so I use warming herbs, however I suspect when the summer comes this might change. We can't confuse feeling warm (pitta) with digestion (agni)...
Q & A
There was a question about kefir that I was unable to answer at the time of the recording. Since that time Dr. Anusha and I have talked about it and kefir is not appropriate to use instead of whole milk yogurt for takra. Kefir is a fermented food, and fermented foods by the nature of being fermented increase pitta dosha. Takra is by design a cooling food, which balances pitta dosha, and as pitta is balanced agni (digestive potential) regains its strength. Using kefir as the base for takra would have a pitta increasing effect, which is opposite what we are trying to do. The effect is different.
Recording and editing work done by Peter Rae of Domesplosion Sounds Labs - Thanks Pete!