Today I want to talk about takras. I’ve spoken briefly about them in the past, but I’d like to go more in depth into their benefits.
A takra is a spiced yogurt drink. It is super easy to make, and has wonderful benefits.
Generally equal parts water and plain yogurt or buttermilk, blended at room temperature with powdered spices. Amounts vary depending on dosha.
1/2 cup yogurt
1/2 cup water
1/8th tsp or less salt
1/8th tsp pippali or 1/4 tsp hingwastika
*You can also use chai spices for a nice blend: up to 1 tsp of fennel, ginger, cardamom, coriander, fennel total.
1/3 cup yogurt
2/3 cup water
1/2 tsp licorice plus 1/tsp fennel, cumin, and coriander total.
* Adding mint, cilantro, and other such fresh cooling herbs will add wonderful flavour and pacify pitta.
1 oz yogurt (2tbsp)
7 oz water (makes one cup)
3/4 tsp trikatu, pinch of salt, 1 tsp honey
Add 1/8th tsp to 1/4 tsp nutmeg in takra
When to drink:
Let your takra sit for a few hours or prepare the night before to allow the spices to marry with the yogurt. If you find that you don’t like the taste and want to add sugar, it’s because you aren’t letting it steep enough.
Take between meals to support agni (digestive fire). Wait at least 1 hour after eating to have takra, and avoid eating for at least 1 hour after drinking takra.
– Best for abdominal diseases
– light, dry, easily absorbed
– great post digestive effect
– helps to increase/stabilize agni, improves absorption of nutrients, anti-diarrheal
– tastes great!
– quick and easy to make!
Now that we are in the time of year where pitta is accumulating, it will be at it’s peak in the summer. Having takras between meals as a stand alone treatment is a great way to get in digestive herbs and help tonify the body. If you’ve never heard of these herbs before, just try them out! You can order online at mountainrose, organicindia, and other such sites (which I am not affiliated with).
Have fun making takras and cool the pitta as we approach our lovely summer season!