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HomeFood & WineThis spiced drink can keep tummy troubles at bay. Will you try...

This spiced drink can keep tummy troubles at bay. Will you try it?

We have a lot of interesting kitchen ingredients that aid our day-to-day health issues like colds, flu, and even digestive troubles. The common aspect about such herbal mixes or drinks is their emphasis on sticking to what’s available right in your kitchen, which can help you find instant relief in most cases.

Pushing one such spiced drink into the limelight was India’s Ministry of Culture’s Azadi ka Amrit Mahotsav page which posted about the Sannata drink, traditionally made in Uttar Pradesh and Bihar, and known for its curative properties, especially for tummy issues.

“Ever tried #Sannata? A popular summer drink from North India, specifically UP and Bihar. It’s called so because of its healing property of silencing all tummy problems. Try and let us know what you think of it,” it shared on Instagram.

Scroll down for the post.

What is sannata?

Dr Santosh Pandey, naturopath and acupuncturist, Rejua Energy Centre, Mumbai said that the Sannata drink is a combination of yogurt mixed in water with asfoetida, cumin seeds, coriander, mint, and carom seeds, which resembles a thinner version of traditionally made raita.

“Rock salt and black salt are also sprinkled. It should have a watery, thin consistency. This specific mixture may help calm stomach discomfort and alleviate indigestion. Since it has a cool and calming effect on the inner stomach lining, it is often consumed with and after meals in many regions,” he said.

How to make it?

Here’s a detailed recipe from chef Kunal Kapoor.


1 cup – CurdSalt to taste1tsp – Chilli powder1 cup – Water2tbsp – Mustard Oil1tsp – Cumin1/2tsp – AsafoetidaCoriander – Handful chopped1/2 cup – Boondi


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*In a bowl, whisk the yogurt until it’s smooth and creamy.*Sprinkle some red chilli powder and salt, then whisk well. Add 1 cup of water and mix well again.*Heat the mustard oil in a small pan until it starts to smoke, then add jeera and asafoetida. Let them crackle.

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*Pour the tadka in the curd which is diluted with water.*Close it with a lid and give it a rest for 20 minutes.*Add boondi and chopped coriander leaves.*Garnish with some more chopped coriander leaves for a fresh touch.

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