Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Plain whole-milk yogurt | 240 g | Sour, Sweet · Heating |
| Water | 720 g | Whole culinary ingredient |
 Curry leaves, finely sliced | 5 g | Bitter, Pungent · Heating |
 Dry ginger | 1 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 finely sliced curry leaves, dry ginger.
- Serve freshly churned at cool room temperature, not ice-cold.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (classical takra tradition)
Curry Leaf 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 Curry Leaf Takra
| Nutrient | Per 100g | Per Serving (1 serving (242g)) |
|---|---|---|
| Energy (Calories) | 21 kcal | 52 kcal |
| Protein | 1.0 g | 2.5 g |
| Total Carbohydrates | 1.7 g | 4.2 g |
| Dietary Fiber | 0.08 g | 0.2 g |
| Total Sugars | 1.0 g | 2.5 g |
| Total Fat | 1.2 g | 2.9 g |
| Calcium | 40.9 mg | 99.4 mg |
| Iron | 0.24 mg | 0.59 mg |
| Magnesium | 5.0 mg | 12.2 mg |
| Phosphorus | 27.0 mg | 65.5 mg |
| Potassium | 49 mg | 120 mg |
| Sodium | 94 mg | 228 mg |
| Zinc | 0.14 mg | 0.33 mg |
| Copper | 0.01 mg | 0.03 mg |
| Manganese | 0.05 mg | 0.11 mg |
| Selenium | 0.6 µg | 1.5 µg |
| Vitamin C | 0.2 mg | 0.4 mg |
| Vitamin A (RAE) | 12.7 µg | 30.8 µg |
| Vitamin E | 0.05 mg | 0.12 mg |
| Vitamin K | 4.0 µg | 9.8 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.07 mg | 0.17 mg |
| Vitamin B6 | 0.01 mg | 0.03 mg |
| Folate (DFE) | 1.8 µg | 4.3 µg |
| Choline | 4.0 mg | 9.6 mg |
