Curds 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.

Curds benefits based on types:
Thick semi formed curds:
This type of curd is not fully formed and does not has any particular taste. It is not good for consumption. It causes Tridosha imbalance and ill-health.

Sweet curds: It is the sweet and thick curds. It increases body fat and Kapha Dosha. It calms Vata and Pitta. Useful in certain blood and Pitta related diseases. It is a natural aphrodisiac.

Sweet-sour curds: Its qualities are similar to that of sweet curds.

Sour curds: It increases digestive fire, hot in nature and increases Pitta and Kapha.

Very sour curds:
It also increases digestive fire, hot in nature and increases Vata and Pitta.
Overall, sweet curds is cold in nature and sour curds is hot in nature and improves appetite.

Other types of curds

A few other types of curds and their benefits:

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

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

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

Curds 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: curds 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, curds 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

Curds 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.

curd buttermilk yogurt

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.

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

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

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

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, 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

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, 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

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 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

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 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.



82 thoughts on “Curds Benefits, Side Effects As Per Ayurveda”

  1. What is the sanskrit name for curds? It is most commonly known in english as yogurt? In english we are calling as curd what is made by adding something sour to boiling milk to separate the whey from the puffy thick white cloud like solid milk called as panir in India. Curd and whey is a food consisting of the clear greenish whey with the white panir globs floating in it, popularly consumed with a bit of adrak or ginger powder and some sugar to sweeten. From this article, it sounds like thick or semi formed curds, which are not considered to be healthy are when you have not let the yogurt set long enough and it is more runny as opposed to thick on the spoon. If one wants sweet curd, one uses less starter and uses it the next day..if one wants sour curd one uses more started and uses it the following day, like that? And finally, some Indian recipes call for the addition of yogurt into the vegetable or bean curry at the end. This is not beneficial for health? Thank you!!

    Reply
    • Curds that Indians refer to is fermented milk. Boiled and cooled milk is added with a spoon of curd and left overnight, next day morning it ferments to make curds. It is called as “dadhi” in Sanskrit. It can be taken all through the day, except for night. At night, buttermilk is preferred.

      The paneer that you have explained is – adding sour substance to boiled milk, then separating the solid stuff, probably it is called as Kilata in Sanskrit. It increases Kapha.

      Adding bean curry or vegetable to yoghurt is not a problem. It can be done.

      Reply
      • i am gastric patient i want to take curd for digestion process should i take buffalo curd or cow curd which curd is better for easily digestion
        because i have doubt about curd contains fat so fat curd digested or indigested and another my friends told me cow curd is very heat so it creates another complications is allergy or eczema is it right sir

        please tell me

        Reply
        • Hello, cow curd, diluted with good amount of water, will not have high amount of fat and hence it is good for you.
          buffalo curd will be slightly heavier to digest.
          If the curd is very thick, then it would contain more fat.
          In a very few sensitive people, curd may cause or worsen allergic skin diseases. It does not happen in all people.

          Reply
  2. I need to have curd to help maintain good bacteria in the gut and help with digestion. However, I’m prone to Pitta aggravation. Could you please suggest a few good spice mix options to put in curd when consuming with lunch so as to make it tridoshic or at least pitta pacifying? Thank you.

    Reply
  3. Is there a typo:

    Sour curds:

    It increases digestive fire, hot in nature and increases Pitta and Kapha.

    Very sour curds:
    It also increases digestive fire, hot in nature and increases Vata and Kapha. ——–> Is this a typo? Should this be Pitta and Kapha?

    Sincerely,

    Reply
  4. Sir, you’ve mentioned that curds should not be heated. But what if I don’t heat curds however take it with some heated courses?

    Reply
  5. Dear Sir,

    I have sour curd with Rice and Dhal lentils in the morning as main course. Some advise that curd and lentils should not be taken together as they are contra indicated. Kindly advise. Many thanks.

    Rgds,

    Reply
  6. Dear Dr. Hebbar,
    Kindly advise if curd can be had with dal and rice for lunch as a routine.
    Best Rgds,
    Naveen

    Reply
  7. Dr Hebbar
    Whenever I have curd, I feel my body has become cold. I also feel as if curd has entered my bloodstream and got stuck. Sometimes I also get migraine and I feel it got triggered because of eating curd. I am a vata type of person.

    But I love curd and would like to have it in my diet. I have curd made from cow’s milk and generally take it when it is sweet (next day). I have it as curd rice or butter milk.

    I also observed that sometimes it suits me and sometimes it troubles me. For e.g, now in spring season it seems to be suiting me.

    Request you to please explain what is the behavior of curd on me. When I should have it and when I should avoid it and how I should have it?

    Thanks

    Reply
    • Hi, the symptoms that you are experiencing are – due to Abhishyandi (sticking to body channels, leading to heaviness and Kapha increase).
      Remedy is – add 1 gram of black pepper powder to the curd before consuming it.

      Reply
  8. Curd is often used in making dadyojanam curries and even dum biryani. What is ayurvedas take on this? Does this type of heating the curd have any side effects?

    Reply
  9. Sir, I am pitta, kapha by nature.
    I am fond of curd but diluted by adding twice the water, adding salt, jeera powder, black pepper pwdr. Like to consume as drink in place of water whole day. At times when not consumed, next day it becomes very sour still i find sour tasty.
    Someone says it is not good for one to consume very sour and all the time.

    What is your advice?

    Reply
    • Hi, sour curd tends to increase Pitta Dosha. Hence, not ideal in you with Pitta Kapha bodytype.

      Reply
  10. How can curd be hot for body, doesn’t make sense! Whenever I have curd or lassi I feel a cooling effect!

    Reply
  11. Hello sir, why curd is not allowed in inflammatory conditions like ankylosing spondylitis? Is it because it is fermented? If so then everything fermented must NOT be good. Also one thing my doc has prescribed me rasraj ras for ANKYLOSING SPONDYLITIS, he said I can take it for 4-5months , do you think it’s safe for that long? What meds do u suggest for AS? THANKS

    Reply
  12. Excellent article…I never had any issues eating sweet curds even for dinner and even during flue. But this time I have a bad flue and cough and eating curds increased my cough to a great extent. Now I have better understanding of curds rather than just thinking curds is good. I love your website! Thank you ???? i have now decided to complete reading the ebooks that I have bought from you .

    Reply
    • Thanks for sharing your valuable experience 🙂
      Hope my books will be useful to you. 🙂

      Reply
  13. Really awesome,
    Dear sir I just went through the conversations and surprisingly I got the answer of my question.
    Thanks a lot.
    Doing wonderful Job hats off

    Reply
  14. I love 2 take milk n curd or butter milk whatever if I take any of this I get headache Pl tell me how to take

    Reply
  15. Hi,
    My uncle has Idiopathic Pulmonary Fibrosis ( a lung disease) and his ayurvedic doctor has asked him to completely abstain from curd. My uncle is very fond of curd.
    I feel if taken in a small quantity at the right time curd should not hurt him.
    Please advise.

    Reply
  16. Hello sir …curd is hot in nature according to Ayurveda so why we should take curd in day time as day time is also a ushna kal (Hot time) it may lead to pitta prakop instead we should take sweet curd in morning??

    Reply
    • Previously there were only two meal times. Morning and evening. Between these two, it makes sense to take curds in the morning.

      Reply
  17. Sir,
    My body is pitta type. I have been told that I should not consume sour foods like curd, pickles or nimbu but I can consume Amla. I also told not to drink sweet lassi but I can take buttermilk. What I want to understand is how Amla is different from curd, pickles or nimbu? How sour taste is determined in ayurved? Do amla and buttermilk not come under sour category? And sweet lassi has bad effect on pitta?

    Thanks

    Reply
  18. Dear Dr., and all.

    Can you pls recommend some easy-to-use food, medicines, preparations or whatever it may be to increase human Immunity??
    We get many diseases (like Dengue, flu etc) due to low immunity.

    Wasantha

    Reply
  19. Dear Dr.Hebbar,
    I am very much impressed by your work. I have a doubt , can we consume curd with saindhav (rock salt). Please clear my doubt.
    Thank you

    Reply
  20. Wondering about consuming the ‘water’ that collects in a layer on top of the curd when the curd is just ready after overnight preparation. Would it be:
    (a) Not good
    (b) Okay
    (c) really beneficial
    Any reference in Ayurveda literature on consuming this water?
    (Would it have lot of good bacteria?)

    Reply
    • Hi, it is called Dadhi Mastu.
      Astringent, slightly sour, cleanses body channels, light to digest, improves strength, digestion strength. Balances down Kapha and Vata Dosha, relieves constipation.

      Reply
  21. half to one ounce. It depends largely on person’s age, weight and digestion strength. It can be used on daily basis.

    Reply
  22. Doctor the above article says it is not good in summers.. while we drink buttermilk in summer what do u say…

    Reply
    • Most of the patients suffer with low digestion power and need something that opens up the body channel. For this purpose. buttermilk (fat-less) is very well suited. Hence, curd is not so popular.
      In case of high Pitta, usually curd is not recommended.

      Reply
  23. Is it true that according to ayurveda we give enemas ( basti ) to sickly children affected by diarrhea with mother’s feces to reactivate the good bacteria?

    We know that curd is a good probiotic. Probiotic bacteria are killed by the acids inside the stomach (perhaps thats the reason why doctors always tell to take probiotic tablets after meal & also there is reference in ayurved to drink takra after lunch).
    My doubt is if this is the case, then
    1) To keep intestine full of good bacteria, can we take a little enima mixing plain water with some probiotic tablet powder or probiotic liquid like enterogermina or by butter milk/ curd (please also inform which is more effective) with doing continuous ashwini mudra for some time?

    2) Besides there are many good probiotics in intestine, but in curd we can get only lacto bacilus. So how can we improve the amount of other varieties of good bacteria?

    3) Now a days people are refered to take yoghurt rather than curd saying yoghurt contains many stains of bacteria rather than only 1 type lacto bacilus as in curd. One day, i bought probiotic dahi from mother dairy company & tried to do yoghurt on my own as per the process of making curd. Twice I have tried in packaged milk with increasing quantity. But could not get success, but while trying to make curd I got success (though unlike milk from village the curd obtained from packaged milk is mucous type). My doubt is does yoghurt in market contain live bacteria?

    4) How to make yoghurt naturally of your own?

    5) Some paitents are forbidden by ayurvedic & homeopathic doctors not to take any type of sour food like curd, pickles (even some are told not to take lemon also) etc. In such cases what can a person do to keep his gut full of good bacteria?

    Reply
  24. Greetings Dr Hebbar

    I have a kapha condition called Allergic Rhinitis.Also my digestion strength has depleted due to kapha imbalance. Would you suggest taking curd in lunch (With rice and dal) to improve digestion. What may be nature of curd(Sweet/Salt) or in buttermilk form. Kindly counsel.

    Regards

    Reply
  25. Dear Doctor, excellent article. Please suggest best time to have curd. Is it ok to have with meals and after meals?

    Reply
  26. Dr. I have colitis and have bleeding usually. I had done Ayurvedic treatment but still problem persists. And as a result I am anemic. I was told to have to have curd with turmeric. Could you please guide me regarding the same.
    Thank you.

    Reply
  27. Dear Dr. Hebbar,

    As per ayurveda, curd should not be consumed without green gram, honey, sugar, ghee or amla. Is this only when Curd is eaten singularly OR does this restriction also applies when curd is taken normally with meals?

    Thanks.

    Reply
    • Even when taken normally, especially at night, it is best to take curd along with one or the other co items enlisted.

      Reply

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