Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Plain whole-milk yogurt | 240 g | Sour, Sweet · Heating |
| Water | 720 g | Whole culinary ingredient |
 Ajwain seeds, toasted and crushed | 2 g | Pungent, Bitter · Heating |
 Dry ginger | 0.8 g | Pungent · Heating |
 Cumin seeds, toasted | 3 g | Pungent, Bitter · Heating |
 Rock salt | 2 g | Salty · Cooling |
Step-by-Step Preparation
- Whisk the yogurt until completely smooth.
- Add the water gradually and churn or whisk vigorously until a light foam forms.
- Skim any heavy butter flecks if they gather at the surface.
- Stir in the toasted cumin, rock salt, and toasted and crushed ajwain seeds, dry ginger.
- Serve freshly churned at cool room temperature, not ice-cold.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (classical takra tradition)
Ajwain Takra is diluted, churned yogurt rather than undiluted lassi. Vata: use slightly less water and take it at midday. Pitta: favor coriander or mint and reduce salt. Kapha: use the full dilution and add dry ginger if suitable.
USDA Nutrition Facts for Ajwain Takra
| Nutrient | Per 100g | Per Serving (1 serving (241g)) |
|---|---|---|
| Energy (Calories) | 21 kcal | 52 kcal |
| Protein | 1.0 g | 2.5 g |
| Total Carbohydrates | 1.7 g | 4.0 g |
| Dietary Fiber | 0.1 g | 0.3 g |
| Total Sugars | 1.0 g | 2.5 g |
| Total Fat | 1.2 g | 3.0 g |
| Calcium | 39.9 mg | 96.6 mg |
| Iron | 0.24 mg | 0.58 mg |
| Magnesium | 5.6 mg | 13.5 mg |
| Phosphorus | 27.7 mg | 67.0 mg |
| Potassium | 50 mg | 121 mg |
| Sodium | 94 mg | 228 mg |
| Zinc | 0.14 mg | 0.34 mg |
| Copper | 0.01 mg | 0.03 mg |
| Manganese | 0.04 mg | 0.10 mg |
| Selenium | 0.6 µg | 1.5 µg |
| Vitamin C | 0.2 mg | 0.4 mg |
| Vitamin A (RAE) | 12.1 µg | 29.3 µg |
| Vitamin E | 0.03 mg | 0.07 mg |
| Vitamin K | 0.2 µg | 0.4 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.06 mg | 0.14 mg |
| Vitamin B6 | 0.01 mg | 0.03 mg |
| Folate (DFE) | 1.8 µg | 4.3 µg |
| Choline | 3.9 mg | 9.4 mg |
