Easy Ayurveda Video Classes

Curd Benefits, Side Effects As Per Ayurveda

By – Dr JV Hebbar
Ayurveda, the Indian system of medicine explains the benefits of curds based on different types of curds. These types are explained as per the taste and method of production. If used wisely curds can be an excellent Ayurvedic home remedy for many health conditions.

Ayurveda types of curds

Thick semi formed curds
Sweet curd
Sweet-sour curd
Sour curds
Very sour curds.

The sweetness or the sourness of the curds depends on

How old the curds is – Older the curds, more the sourness.
Amount of curds added to the milk during making curds.

Chemically or microscopically there might not be much difference in these types of curds. But according to Ayurveda, different tastes have different effects over the body. Ayurveda considers the physical nature as well as the chemical nature of any food or herbs.

Does curd have any types?
Dr JV Hebbar
Tastes are given high degree of importance in Ayurveda. Based on difference in taste, a particular substance can act differently. Curd is a classic example of this theory.
Curd has different types based on its taste.

Bhavaprakasha textbook, Mishra Prakarana, Dadhi Varga explains the below types and qualities of curd.
1. Manda Dadhi – It is the incorrectly prepared curd or the curd which is just forming, which does not have a specific taste, looks like milk but is slightly thick and viscous.
This type is told as |
sṛṣṭa viṇmūtraṃ – increases volume of feces and urine (could be useful in dysuria)
doṣatrayakṛt – Can aggravate all the three Doshas – Vata, Pitta and Kapha. Because it is not fully formed and immature, it is not good to consume.
vidāhakṛt – causes burning sensation.

2. svadu dadhi – sweet in taste, properly formed, thick, no sour taste.
ati abhiṣyandi – This causes the channels to ooze and secrete. it indices secretions and can block the channels
vṛṣyaṃ – aphrodisiac
medaḥ kaphāvaham – increases fat and Kapha Dosha
vātaghnaṃ – Balances Vata dosha, useful in bloating
madhuraṃ pāke – sweet after-digestion taste
raktapittaprasādanam – useful against bleeding disorders.
This acts like a typical sweet liquid.

3. svādvamla dadhi – It is thick, dense, has sweet taste and astringent sub-taste. It improves digestion, unctuous, undergoes sour metabolism, increases Pitta, Kapha, bleeding tendencies, fat and inflammation.
it is useful in dysuria, rhinitis, recurrent fever, diarrhea, increases weight, strength and acts as aphrodisiac.
4. amla dadhi – Here, sweet is masked and hidden by the well established sour taste.
dīpanaṃ – improves digestion
pittarakta – can worsen bleeding disorders, increase Pitta Dosha
śleṣmavivardhanam – increases Kapha

5. ati amla dadhi – It is severely sour. dantaromaharṣa – it causes horripilation and tingling sensation in teeth due to its sourness.
kaṇṭha adi dāhakṛt – Causes burning sensation in throat, esophagus
dīpanaṃ – improves digestion strength
rakta vāta pittakaraṃ param – greatly aggravates blood, Vata and Pitta.
Can cause heartburn, burping, bloating and acid peptic disorders.

Other types of curds

A few other types of curd and their benefits:

Curd prepared from goat’s milk is an excellent remedy to balance Tridosha. Used in respiratory conditions and to improve digestion.

Curd prepared from Buffalo milk takes a long time for digestion. Increases Kapha and calms Vata and Pitta. It is a natural aphrodisiac.

Curd prepared from fat-free milk is a natural coolant. Improves taste and digestive power. It is useful in digestive problems.

Curd mixed with sugar is an excellent thirst reliever, so is the curds mixed with jaggery. It is also an aphrodisiac. It is good for those who wish to become fat.
Note: curd with sugar, on a daily basis is contra indicated, in healthy people for long term use.
In disease conditions involving excessive thirst, emaciation and persons seeking aphrodisiac treatment, curd with jaggery or sugar is indicated as a part of the treatment.

Benefits of curds are innumerable if prepared and used wisely.

Ayurvedic facts

Interesting Ayurvedic facts about Curds:
Curds should not be heated. It loses its properties due to heating.
It is best to avoid curd in people with obesity, Kapha disorders, bleeding disorders and inflammatory conditions.
Curd consumption at night is not recommended.
Sour curds should be avoided if you have gastritis.

Curd benefits

Curd has
Amla rasa – sour taste
Amla paka – undergoes sour taste conversion after digestion
Grahi – absorbent, useful in diarrhoea,
Guru – heavy to digest
Ushna – hot in nature
Vatajit – balances Vata
Increases Meda (fat), Shukra (semen), Bala (strength), Kapha, Raktapitta (bleeding disorders), Agni (digestion strength) and shotha (inflammation).
Rochishnu – increases taste
Useful in
aruchau – useful in anorexia
Vishamajwara – chronic, recurrent fever
Peenasa – rhinitis
Mutrakruchra – dysuria
Grahani – malabsorption syndrome

Ayurvedic reference

Curd qualities and benefits:
रोचनं दीपनं वृष्यं स्नेहनं बलवर्धनम्|
पाकेऽम्लमुष्णं वातघ्नं मङ्गल्यं बृंहणं दधि||२२५||
पीनसे चातिसारे च शीतके विषमज्वरे|
अरुचौ मूत्रकृच्छ्रे च कार्श्ये च दधि शस्यते||२२६||
शरद्ग्रीष्मवसन्तेषु प्रायशो दधि गर्हितम्|
रक्तपित्तकफोत्थेषु विकारेष्वहितं च तत्||२२७||
rocanaṃ dīpanaṃ vṛṣyaṃ snehanaṃ balavardhanam|
pāke’mlamuṣṇaṃ vātaghnaṃ maṅgalyaṃ bṛṃhaṇaṃ dadhi||225||
pīnase cātisāre ca śītake viṣamajvare|
arucau mūtrakṛcchre ca kārśye ca dadhi śasyate||226||
śaradgrīṣmavasanteṣu prāyaśo dadhi garhitam|
raktapittakaphottheṣu vikāreṣvahitaṃ ca tat||227|| –Charaka Samhita Sutrasthana 27

Curd is
Rochana – improves taste, appetizer
Deepana – improves digestion strength
Vrushya – aphrodisiac
Snehana – imparts oiliness
Balavardhana – improves strength and immunity
Amla Vipaka – Sour taste conversion after digestion
Ushna – hot
Vataghna – Balances Vata
Mangalya – auspicious
Brumhana – improves nourishment
Useful in
Pinasa (rhinitis),
Atisara – diarrhoea,
Sheetaka (fever with cold),
Vishamajwara – irregular fever,
Aruchi – Anorexia, lack of interest in food
Mutrakrichra – dysuria, difficulty to pass urine
Karshya – emaciation
It is generally harmful during autumn, summer and spring seasons. It is invariably harmful in diseases caused by the vitiation of blood, Pitta and Kapha.[225-227]

Ayurvedic medicines

Ayurvedic medicines with curds as ingredient:
Maharajaprasarini Thailam
Kottamchukkadi Thailam

Side effects

In case of Shotha – inflammatory disorders, curd is contra indicated (Charaka Chikitsa Sthana 12)
Excess intake of sweet curds may cause Hikka (hiccups) and Shwasa – respiratory disorders with difficulty of breathing. (Charaka Chikitsa Sthana 17)
Excess intake of curds may cause or worsen Visarpa – spreading type of skin disease (Charaka Chikitsa Sthana 21st chapter).
If the curd is sour, it may increase Pitta dosha, leading to disturbed sleep, digestive disorders and worsening of headache.

Curd at night?

Curd At Night – Ayurveda explains curd as having sour mixed sweet property and it increases Kapha and Pitta dosha in the body. During the night, there is a natural predominance of Kapha in the body. So, curd consumption at night will further increase Kapha leading to many complications.

This is quite similar to exposing yourself to hot Sun in the afternoon hours, which is not recommended, because, afternoon period is naturally Pitta predominant period and sun exposure also increases Pitta.

Qualities of curds according to Ayurveda

curds benefits are explained as follows –
Amla paka rasam grahi guru ushnam dadhi vatajit |
meda shukra bala shleshma pitta rakta agni shopha krut ||

Curds are sour in taste, hot in potency, is heavy to digest (takes a longer period to undergo digestion). It increases fat, strength, kapha, pitta, digestive power. Click to read curds benefits in detail.

Whenever there is swelling or inflammation, if curds are taken, it worsens the inflammation.
Note that these properties are attributed to sour curds.

What is curds? How to make curds?

Naivaadyaa nishi naivoshnam vasantha ushna sharatsu na |

Sour curd should not be consumed by making it hot (ushna).
Curds should not be consumed during the night (nishi),
It should also not be consumed during the spring and summer seasons.
However, sour curds mixed with soup of green gram, honey, ghee, sugar and amla is helpful in relieving Dysuria (difficulty in urination) and indigestion.

Rules for using curd

As mentioned in Charaka Samhita Sutrasthana 7– 61,62,
One should not take curd at night;
If one desires to take curd at night, it can be taken along with ghee, sugar, green gram soup, honey or Amalaka (Amla – Indian Gooseberry.)
It should not be taken hot.
If one does not follow these rules he is likely to suffer from diseases like fever, Raktapitta (bleeding disorders), Visarpa (Erysipelas), Kushta (skin diseases), Pandu(Anemia), Bhrama (dizziness) and Kamala (Jaundice).

How to consume curds?

Try to avoid consuming curd at night. because night is basically a Kapha predominant period. Thus consuming curd at night is best avoided according to Ayurveda. Curd also increases Pitta. Hence, taking it at night might cause problems related to indigestion.

If you are accustomed to curd at night, mix a small pinch of pepper powder to curds and consume. (do not add too much, as it may cause burning sensation). You may also try adding fenugreek powder if you can tolerate a slight tinge of bitterness. (but this superb combination will relieve stomach pain generated due to indigestion).

Buttermilk is the best substitute for curds at night. Buttermilk clears the channel and chucks mucus secretion.
Buttermilk benefits

Q: sugar added curd or non sugar added curd. Which is better?
Sour curd is Pitta aggravating. Hence, it is recommended to add a little sugar to it while taking at night.

Heating of curds is also unhealthy.
Heating curd will destroy all useful bacteria present in the curd. The useful bacteria prevent putrefaction in the intestines and promote health and well-being.Such properties of the curd are lost on heating.

If heating is unhealthy, why so many dishes have heated curds?
Biriyani, some curries, Punjabi Khadi, South Indian products such as – Majjige huli, Mangalore bajji etc have heated curds. People living in these places are habituated to this for a very long period of time, so much so that, their body can tolerate it well. Hence, it is fine to continue.

Curd may increase joint stiffness –
Joint stiffness is a classic Kapha symptom. Sweet curd can increase Kapha along with Pitta Dosha. This leads to increased inflammation of joints with increased stiffness.
Hence, it is best to avoid curd – sweet or sour, in rheumatoid arthritis.
Such people, if they cannot avoid curd at all, can add a pinch of black pepper to a cup of it and take.

Curd with sweet fruits –
Both can increase Kapha. So, in a low Kapha, high Vata patient (lean, emaciated), this is fine to take. In high Kapha persons with obesity, weak digestion, nausea, cold, cough, itching skin diseases, it is best to avoid.

Lord Sri Krishna was fond of curd. So, why is it bad?
Curd in itself is not bad. Even in Sri Lalitha Sahasra Nama Stotra, Dadhyanna Asakta (desirous of curd rice) is one of the synonyms of Mother Goddess Sri Lalitha. So, it is actually good, if it is taken in the right way, at the right time, with the right combination.

How to make curds?

During evening time, take 500 ml of boiled and cooled milk in a vessel.
Take previously made curds – two spoons. add this to the milk and keep it for one night.
Next day morning, curds is ready.
If you do not have two spoons of curds, pre-hand, then you can add one spoon of lemon juice to half a glass of milk. This causes the milk to curdle. Add this curdled milk two table spoons to the 500 ml of milk during evening and keep it for overnight. The curds will be ready next day morning.
If you wish the curds to be sour, then add about three to four table spoons of curds to 500 ml of milk.
Ayurveda explains different types of curd with different curds benefits.

Curd with sugar?

Can curd be taken with sugar?
If you are consuming sugar on a daily basis and intend to mix sugar to curd, it is absolutely fine to do so, as per Ayurveda.
In the context of explaining that sour curd should not be consumed as such, as it causes Pitta related skin diseases, Master Charaka, (Charaka Samhita Sutrasthana 7- 61,62) explains that it can be taken along with sugar, green gram etc., at night, as it will nullify the excess Pitta increasing effect of the curd.

Consuming curd everyday?

paichChilyAd gauravAd dravyaM rudhvA rasavahA: sirA: |
dhatte yad gauravaM tat syAd abhiShyaMdi yathA dadhi || Sharangdhara Samhita Madhyama Khanda 4

The substance, which on account of its heavy and slimy properties causes obstruction in the rasavaha channels there by causing retention of the secretions is known as abhishyandi. Example – dadhi (Curd).
Because curd has innate Abhishyandi quality, it can stick to inner body channels and induce secretions from them. Considering all the strict rules mentioned for curd consumption, it is not ideal to take it daily, especially during dinner.

Market available curd variants

Whey, acid, fluid

Rasa – astringent, sour
Guna – light
Veerya – hot
Vipaka – Pungent
Effect on Doshas
Vata balancing – sour taste, hot potency and pungent vipaka balances Vata
Kapha balancing – astringent taste, hotness decreases kapha
Pitta neutral – astringent taste decreases Pitta, hotness increases Pitta.

Whey, acid, dried

Rasa – sour, astringent
Guna – light
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – sour taste, hot potency balances Vata
Kapha neutral – sourness increases Kapha, hotness decreases kapha
Pitta increasing – sour taste increases Pitta, hotness increases Pitta

Whey, sweet, fluid

Rasa – astringent, sweet
Guna – light
Veerya – not very hot (as it does not undergo fermentation for a long time)
Vipaka – Pungent
Effect on Doshas
Vata neutral – astringent taste, lightness increases Vata, slightly hot potency and pungent vipaka decreases Vata
Kapha balancing – astringent taste, hotness, lightness, pungent vipaka decreases kapha
Slightly increases Pitta – astringent taste decreases Pitta, hotness and pungent vipaka increases Pitta

Whey, sweet, dried

Yogurt, plain, whole milk

Rasa – sour
Guna – heavy, unctuous
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, unctuous , heavy qualities.

Yogurt, plain, low fat

Rasa – sour
Guna – heavy, unctuous (less unctuous compared to Yogurt, plain, whole milk)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, unctuous , heavy qualities.

Yogurt, plain, skim milk

Yogurt, vanilla, low fat

Rasa – sour, slightly sweet
Guna – heavy, unctuous (less unctuous compared to Yogurt, plain, whole milk)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, slightly sweet Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, vanilla, non-fat

Rasa – sour, slightly sweet
Guna – heavy, slightly less unctuous (non fat)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, slightly sweet Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, fruit, low fat, 9 g protein/8 oz

Yogurt, fruit, low fat, 10 grams protein per 8 ounce

Rasa – sour, slightly sweet
Guna – heavy, unctuous (less unctuous compared to Yogurt, plain, whole milk)
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sour, slightly sweet Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, fruit, low fat, 11g protein/8 oz

Yogurt, vanilla or lemon flavor, nonfat milk, sweetened with low-calorie sweetener

Rasa – sour, sweet
Guna – heavy, unctuous (less unctuous compared to Yogurt, plain, whole milk)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, sweet heavy unctuous hot qualities
Slightly increases Pitta – due to sour taste, hot potency but sweetness which reduces Pitta
Kapha increasing – due to sour, sweet unctuous, hot, heavy qualities.

Yogurt, chocolate, nonfat milk

Rasa – sweet, sour and slightly bitter
Guna – heavy, unctuous (less unctuous compared to Yogurt, whole milk)
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sweet, sour tastes, heaviness, unctuousness, hot potency
Slightly increases Pitta – sweet and slightly bitter taste reduces Pitta, sourness icreases Pitta; hotness increases Pitta
Slightly increases Kapha – sweetness, sourness, heaviness, unctuousness increases Kapha, bitterness hotness decreases Kapha.

Yogurt, fruit, lowfat, with low calorie sweetener

Rasa – sweet, slightly sour
Guna – slightly heavy, unctuous
Veerya – hot
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweetness, sourness, hotness, heaviness unctuousness
Pitta nourishing – hotness and slight sourness increases but sweetness decreases
Kapha nourishing – sweetness, sourness, slight heaviness and unctuousness increases Kapha but hot potency decreases.

Yogurt, fruit, low fat, 9 grams protein per 8 ounce, fortified with vitamin D

Rasa – sour, slightly sweet
Guna – heavy, unctuous (even though it is low fat, addition of vitamin makes it heavy)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, slightly sweet Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, fruit, low fat, 10 grams protein per 8 ounce, fortified with vitamin D

Yogurt, fruit variety, nonfat, fortified with vitamin D

Rasa – sour, slightly sweet
Guna – heavy, unctuous (even though it is non fat, addition of vitamin makes it heavy – but less heavy than low fat yogurt fortified with vitamin)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, slightly sweet Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, fruit, lowfat, with low calorie sweetener, fortified with vitamin D

Rasa – sour, slightly sweet
Guna – heavy, unctuous (even though it is low fat, addition of sweetener and vitamin makes it heavy)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, slightly sweet heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, vanilla, low fat, fortified with vitamin D

Rasa – sour, slightly sweet
Guna – heavy, unctuous (more heavy than yogurt, vanilla, low fat, non fortified)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, slightly sweet Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, vanilla or lemon flavor, nonfat milk, sweetened with low-calorie sweetener, fortified with vitamin D

Rasa – sour, slightly sweet
Guna – not unctuous (as it is lowfat), heavy (due to addition of sweeteners and fortified with vitamin D)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour, slightly sweet Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, slightly sweet unctuous , heavy qualities.

Yogurt, chocolate, nonfat milk, fortified with vitamin D

Rasa – sweet, sour and slightly bitter
Guna – less unctuous, heavy (less unctuous as it is nonfat, heavy as it is fortified with vitamin D)
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sweet, sour tastes, heaviness, slight unctuousness, hot potency
Slightly increases Pitta – sweet and slightly bitter taste reduces Pitta, sourness increases Pitta; hotness increases Pitta
Slightly increases Kapha – sweetness, sourness, heaviness, unctuousness increases Kapha, bitterness hotness decreases Kapha.

Yogurt, frozen, flavors not chocolate, nonfat milk, with low-calorie sweetener

Rasa – sour
Guna – heavy, not very unctuous (from non fat milk)
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sourness, heaviness, unctuousness, hotness
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sourness, heaviness, unctuousness

Yogurt, Greek, plain, nonfat (Includes foods for USDA’s Food Distribution Program)

Greek yogurt is strained three times, so most of the liquid is removed. This is what gives Greek yogurt its’ thicker consistency and stronger flavours compared to regular yogurt. Because Greek yogurt is more “concentrated,” it has more protein than regular yogurt.
Rasa – sour
Guna – heavy, unctuous (plain yogurt is not very heavy, not very unctuous; but greek yogurt is concentrated)
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sourness, heaviness, unctuousness, hotness
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sourness, heaviness, unctuousness

Yogurt, Greek, nonfat, vanilla, CHOBANI

Rasa – sour, slightly sweet
Guna – not very heavy
Veerya – hot
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweet, sour, slight heavy, hot qualities
Pitta increasing – hot potency increases Pitta
Kapha neutral – sweetness and sourness increases Kapha, but hotness balances it

Yogurt, Greek, nonfat, vanilla, DANNON OIKOS

Rasa – sweet, slightly sour
Guna – not very heavy
Veerya – hot
Vipaka – sweet
Effect on Doshas
Vata balancing – due to sweet, sour, slight heavy, hot qualities
Pitta increasing – hot potency increases Pitta
Kapha neutral – sweetness and sourness increases Kapha, but hotness balances it.

Yogurt, Greek, vanilla, nonfat

Rasa – sour
Guna – heavy, less unctuous (non fat)
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha nourishing – due to reduced unctuousness.

Yogurt, Greek, strawberry, DANNON OIKOS

Rasa – sour, sweet
Guna – heavy, unctuous
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sourness, sweetness, heaviness, unctuousness, hotness
Pitta increasing – due to hot potency, sourness
Kapha neutral – sourness and sweetness increases kapha, but hotness balances it.

Yogurt, Greek, nonfat, strawberry, DANNON OIKOS

Rasa – sour, sweet
Guna – heavy, unctuous
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sourness, sweetness, heaviness, unctuousness, hotness
Pitta increasing – due to hot potency, sourness
Kapha neutral – sourness and sweetness increases kapha, but hotness balances it.

Yogurt, Greek, strawberry, lowfat

Rasa – sour, sweet
Guna – not very heavy, not very unctuous
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sourness, sweetness, mild heaviness, mild unctuousness, hotness
Pitta increasing – due to hot potency, sourness
Kapha neutral – sourness and sweetness increases kapha, but hotness balances it.

Yogurt, Greek, strawberry, nonfat

Rasa – sour, sweet
Guna – not very heavy, not very unctuous
Veerya – hot
Vipaka – sour
Effect on Doshas
Vata balancing – due to sourness, sweetness, mild heaviness, mild unctuousness, hotness
Pitta increasing – due to hot potency, sourness
Kapha neutral – sourness and sweetness increases kapha, but hotness balances it.

Yogurt, Greek, plain, lowfat

Rasa – sour
Guna – heavy, slightly less unctuous
Veerya – hot
Vipaka – sour
Effect on Doshas
vata balancing – due to sour Heavy unctuous hot qualities
Pitta increasing – due to sour taste, hot potency
Kapha increasing – due to sour, unctuous , heavy qualities.