Buttermilk according to Ayurveda helps in digestion and assimilation of nutrients. It is superior to yogurt since it does not increase Kapha and possesses astringent and sour tastes. It is hot in potency and mitigates Vata and Kapha dosha. It’s known to improve energy and is soothing to the digestive tract.
Ayurveda Acharya Bhavamishra has quoted the following about the intake of buttermilk. Takra is the Ayurvedic name for buttermilk.
He who uses takra daily does not suffer from diseases, and diseases cured by takra do not recur; just as amrita (divine nector) is for the gods, takra is to humans.1
Buttermilk detoxifies the body and cleanses the intestines. It relieves constipation and helps to replenish intestinal flora. It has less fat compared to milk and is rich in calcium, potassium and vitamin B12.
For general digestive problems this little drink can be taken for breakfast. Avoid takra when there is a Pitta vitiation.
Here’s an Indian Spiced Buttermilk Recipe which is nourishing and improves digestive power.
Ingredients
10 fresh mint leaves
pinch of coriander leaves (cilantro)
1 Tbsp freshly grated ginger
1 green chili
1 cup yogurt
1 cup water
pinch of asafoetida
salt, to taste
1 tsp cumin seeds
1 Tbsp ghee
pinch of fresh curry leaves
Directions
Blend together the mint leaves, coriander, green chili, yogurt, water, asafoetida and ginger until frothy. Heat the ghee in a pan and add the cumin seeds until they pop, then remove from the heat. Temper the buttermilk with the ghee and cumin seeds. Add in the curry leaves at the end for flavor.
References
Bhavaprakasha, chapter 6.7.
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