Buttermilk
Buttermilk is a traditional Indian beverage valued in Ayurveda for the digestive benefits of drinking buttermilk. It is made by churning curd to separate the butter, after which a small amount of water and spices like roasted cumin, pepper along with ginger, curry leaves and rock salt are added. This drink is light, easy to digest, and particularly beneficial for individuals with bloating, flatulence, or weak digestion. Buttermilk does not produce excess mucus and flush toxins hence support a healthy gut microbiome. It provides relief from conditions such as indigestion, irritable bowel syndrome, hemorrhoids, and certain skin disorders. Regular consumption, especially after meals and with added spices, acts as a natural probiotic and helps maintain a cool and balanced digestive environment.
Kanjika
Kanjika is a traditional Ayurvedic fermented drink made by fermenting cooked rice or barley in water. After boiling the grains with plenty of water, the mixture is left in a clay or glass container to ferment. Mustard seeds, ginger, rock salt can be added to enhance flavor and promote fermentation. The result is a tangy, slightly sour liquid similar to modern probiotic beverages. Kanjika supports digestion, reduces flatulence and abdominal heaviness, and restores gut flora. It is light, subtly acidic, and best suited for hot climates and individuals with excessive internal heat. It should be avoided in cold seasons, by those who are weak, cold and suffer from high acidity. Taken in small amounts before or during meals, Kanjika is a simple and effective home remedy for digestive wellness.
Also Read: Exploring the Benefits of Probiotics and Prebiotics For Gut Health
Curd
Curd is a fermented dairy product made by adding milk with a little of existing curd and allowing it to ferment. It is rich in calcium, protein, and beneficial bacteria that makes curd promote gut health, improve appetite, and reduce internal dryness. However, it must be used with caution. It’s best to avoid eating curd at night or when dealing with conditions like fever, cough, cold, certain skin problems, as it can increase heaviness and mucus in the body. It may increase heat and mucus, in people with obesity or respiratory issues. Fresh curd is preferable, and reheating should be avoided. Also, it should not be combined with incompatible foods such as fruits, fish.
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Shukta
Shukta is a mildly fermented dish made from vegetables like bottle gourd, ridge gourd, and leafy greens. These vegetables are boiled and then combined with souring agents such as tamarind, buttermilk, along with mustard seeds, turmeric, ginger, and asafoetida. This mixture is allowed to ferment slightly, producing a tangy and appetizing dish. Shukta stimulates digestion and is useful for poor appetite, indigestion, gas, skin conditions, and mild fevers. It supports gut cleansing and balances excess mucus and gas. Its mild fermentation provides probiotic benefits, and it is especially helpful during humid or rainy seasons when digestion tends to be sluggish. Shukta is ideally taken in small portions during lunchtime for better digestion.
Also Read: 6 Fermented Foods to Support Weight Loss
Sauviraka
Sauviraka is a fermented drink made mainly from barley or barley flour mixed with water and left to ferment naturally over a few days. Sometimes, the mixture is gently cooked before fermentation. The result is a lightly sour, mildly fizzy drink, similar in texture to traditional grain tonics. With its warming qualities, it supports digestive function, relieves bloating, and promotes a healthy appetite. Due to its probiotic content, it supports gut health and digestive strength. Sauviraka should be consumed in small amounts before or with meals, particularly when digestion feels sluggish. However, it is not suitable for individuals with sensitive digestion, during hot weather or fever, as it may aggravate internal heat. When used correctly, it serves as a refreshing, digestive-friendly beverage.
Thushodaka
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Thushodaka is an ancient Ayurvedic fermented drink made from the husks or outer layers of grains such as rice and barley. These husks are boiled in water, and the strained liquid is allowed to ferment naturally. The result is a light, mildly sour drink with excellent digestive properties. It is known to stimulate appetite, ease bloating, and support digestion, especially in people with heaviness and slow metabolism after meals. Tushodaka is cooling in nature and is best suited for hot climates or for individuals prone to excess body heat. It is generally taken during or after meals, in small quantities. However, it may not be ideal during colder seasons and for people with low digestive strength. Similar to fermented rice water, Thushodaka acts as a simple, natural probiotic drink that promotes gut health effectively.