Volume II · 1.10
Takra Peya — Buttermilk Rice Gruel (Lunch)
- Serves
- 4
- Portion
- 220 ml
- Time
- 35 min
- Texture
- IDDSI 2
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Kapha; digestive
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Rice, white basmati (raw) | ⅓ cup | 70 g | 350 g | |
| Water | 3 cups | 700 ml | 3500 ml | |
| Buttermilk (takra), thin | 1¼ cups thin takra | 300 ml | 1500 ml | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Curry leaves | 6 leaves | 1 g | 5 g | |
| Mustard seeds | ¼ tsp | 1 g | 5 g | |
| Ghee (cow) | 1 tsp | 5 g | 25 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Cook rice in water to a soft gruel (25 minutes).
Step 2: Cool until warm (not hot); whisk in buttermilk so it does not split.
Step 3: Temper ghee, mustard, curry leaves and ginger; stir in.
Step 4: Salt to taste; serve at lunch, warm-room temperature.
Nutrition
Per serving, estimated
86kcal
Energy
2g
Protein
2.2g
Fat
14.4g
Carbohydrate
0.3g
Fibre
0.8g
Salt
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
Variations & further ideas
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