Kitchen Medicine
After-Meal Ritual
Takra
✦
Growing up, this was the drink I always had after a meal. It’s called majjiga in Telugu, chaas in Hindi, and mor in Tamil. Traditionally, takra is sipped afterward to support digestion while cooling the body.
Ingredients
- ✦1 part plain yogurt, not flavored (e.g. 1/4 cup, see below)
- ✦4 parts water (e.g. 1 cup)
- ✦A pinch of salt
- ✦Roasted cumin powder, to taste
- ✦A squeeze of lime
- ✦A few slices of ginger pickle (optional)
Method
- 1Add everything to a blender and blend until frothy. Sip after a meal.
Variations
Some people also add:
- ✦Fresh cilantro
- ✦Fresh mint
- ✦A pinch of black pepper
- ✦A few curry leaves
Which yogurt to use
Ideally, fresh homemade yogurt.
If not, a high quality, organic, grass-fed yogurt.
A2 is my pick, since it may be easier to digest for some people.
Why takra
- ✦Traditionally sipped after a meal to support digestion.
- ✦Considered light, unlike heavier plain yogurt.
- ✦Thought to support low Agni (digestive fire), the sluggish, heavy feeling after eating.
- ✦Cooling, thanks to the roasted cumin.
✦
When to sip Best 30 minutes to an hour after lunch. Best not to have it at night.
✦
Made with love for your gut health