What happens when you eat garlic soaked in matha (buttermilk)

When it comes to Indian herbs and spices, garlic is one of the most prominent ones that one thinks of. After all, it is a powerful medicinal food celebrated for its strong flavor and even stronger health benefits. From Ayurveda to medical science, everyone agrees to the magic it creates in food and in terms of health benefits too. Rich in sulfur compounds like allicin, garlic acts as a natural immunity booster and helps the body fight infections, colds, and seasonal illnesses. Its heart-friendly properties make it effective in lowering bad cholesterol, regulating blood pressure, and improving overall cardiovascular health. And when it comes to the art of consuming garlic, we mostly use it in tempering as tadka to enhance the flavor of the dish. But Dr. Manisha Mishra Goswami, who is known for bringing balance with Ayurveda, recently posted a reel on Instagram, where she talked about soaking garlic in buttermilk and then sauteing it before consumption for maximum benefits. Let us explore.

Take garlic pods, soak it in matha or buttermilk overnight or 24 hours. Take it out, peel it off and then saute it in ghee, until it is nice and crispy. Consume one or two garlic cloves per day with sugar or salt or simple plain water. And as you all know, garlic is suitable for people who have joint pains, who have metabolic problems, who have heart problems and all this is sorted with this simple recipe, states Dr Manisha in the reel.

In Ayurveda, combining garlic with buttermilk and frying it in ghee harmonizes all six tastes (shad rasa) — sweet, sour, salty, bitter, pungent, and astringent — while softening its sharpness. The process transforms garlic from fiery to friendly, making it easier on the gut and deeply nourishing to the tissues, states Dr. Manisha. As per her post, this traditional preparation enhances both taste and therapeutic potential.

When the whole clove is gently cooked, its deeper chemistry awakens — supporting joint flexibility, gut health, and brain vitality through a symphony of sulfur compounds, prebiotic fibers, and micronutrients. Raw garlic is rich in allicin, a sulfur compound known for its antibacterial and antioxidant effects , but allicin is fleeting and not the whole story, hence to gain the maximum benefits, it is important to process it a bit and add it in daily diet, informs Dr Manisha.

Garlic is rich in antioxidants and sulfur compounds like allicin, which help the body fight infections and strengthen overall immunity. According to a study titled Garlic: a review of potential therapeutic effects, different compounds in garlic are thought to reduce the risk for cardiovascular diseases, have antitumor and anti-microbial effects, and show benefit on high blood glucose concentration.

The study also states that in the past, garlic has also played an important medicine to Sumerian and the ancient Egyptians. There is some evidence that during the earliest Olympics in Greece, garlic was fed to the athletes for increasing stamina. Ancient Chinese and Indian medicine recommended garlic to aid respiration and digestion and to treat leprosy and parasitic infestation. In the medieval period, garlic also played an important role in the treatment of different diseases.

As per the study, garlic and its preparations have been widely recognized as agents for prevention and treatment of cardiovascular diseases. The wealth of scientific literature supports the proposal that garlic consumption has significant effects on lowering blood pressure, prevention of atherosclerosis, reduction of serum cholesterol and triglyceride, inhibition of platelet aggregation, and increasing fibrinolytic activity.

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Disclaimer: The information provided in this article—is intended for general informational purposes only and should not be considered medical advice. Always consult your health practitioner before starting any routine.