Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Plain whole-milk yogurt | 240 g | Sour, Sweet · Heating |
| Water | 720 g | Whole culinary ingredient |
 Fresh mint, finely chopped | 18 g | Pungent, Sweet · Cooling |
 Coriander seeds | 3 g | Astringent, Bitter, Sweet · Cooling |
 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 chopped fresh mint, coriander seeds.
- Serve freshly churned at cool room temperature, not ice-cold.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (classical takra tradition)
Mint 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 Mint Takra
| Nutrient | Per 100g | Per Serving (1 serving (246g)) |
|---|---|---|
| Energy (Calories) | 22 kcal | 55 kcal |
| Protein | 1.1 g | 2.7 g |
| Total Carbohydrates | 1.9 g | 4.8 g |
| Dietary Fiber | 0.3 g | 0.8 g |
| Total Sugars | 1.0 g | 2.5 g |
| Total Fat | 1.2 g | 3.0 g |
| Calcium | 42.6 mg | 105.0 mg |
| Iron | 0.35 mg | 0.85 mg |
| Magnesium | 7.0 mg | 17.2 mg |
| Phosphorus | 28.7 mg | 70.7 mg |
| Potassium | 60 mg | 147 mg |
| Sodium | 93 mg | 229 mg |
| Zinc | 0.16 mg | 0.40 mg |
| Copper | 0.02 mg | 0.05 mg |
| Manganese | 0.04 mg | 0.09 mg |
| Selenium | 0.6 µg | 1.6 µg |
| Vitamin C | 0.8 mg | 1.9 mg |
| Vitamin A (RAE) | 15.7 µg | 38.8 µg |
| Vitamin E | 0.02 mg | 0.06 mg |
| Vitamin K | 0.07 µg | 0.2 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.04 mg |
| Riboflavin (Vitamin B2) | 0.07 mg | 0.16 mg |
| Niacin (Vitamin B3) | 0.08 mg | 0.21 mg |
| Vitamin B6 | 0.01 mg | 0.04 mg |
| Folate (DFE) | 3.8 µg | 9.4 µg |
| Choline | 3.8 mg | 9.3 mg |
