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Ajwain jeera buttermilk
अजवाइन जीरा छाछ
A sharper, more savoury cousin of the everyday chaas, kept for when the stomach feels heavy.
This is Ayurvedic wellness guidance, not medical advice. Consult your doctor before making health changes.
5 minServes 2DrinkSuits Pitta, Kapha
You'll need
- 2 cups thin buttermilk
- 1/2 tsp ajwain seeds, roasted and crushed
- 1/2 tsp roasted jeera powder
- A pinch of black salt
- A few curry leaves, torn
Method
- Dry-roast the ajwain and jeera lightly, then crush.
- Whisk them into the buttermilk with the black salt.
- Add the torn curry leaves, stir, and serve at room temperature, after a heavy meal.
Why this dish
Ajwain and jeera are both strong digestive spices in Ayurveda, reached for specifically when Pitta or Kapha digestion feels sluggish after a rich meal, rather than as an everyday drink.
These are tags to help you find dishes that fit how you eat. They aren't a recommendation for your condition: that conversation belongs with your doctor.
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Bloating / gasDigestive issues
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