7 Types of Curd in Ayurveda and Their Health Benefits

Curd, or dadhi as we call it in Ayurveda, is not just a simple fermented milk product. It’s a living, breathing ecosystem, evidence of our ancestors’ profound understanding of food as medicine. In Ayurveda, we don’t just have one type of curd—we have seven. Each type is a world unto itself, with its unique properties, benefits, and applications.

You might wonder why there are so many types. Why can’t all curds be the same? The answer lies in the evolution of knowledge and the keen observation and experimentation of countless generations of Ayurvedic practitioners. They understood what modern science is only now beginning to grasp – that the method of preparation, the duration of fermentation, and the source of the milk all play crucial roles in determining the final product’s properties and effects on the body.

A 2019 study published in the Journal of Dairy Science found that the bacterial composition of yoghurt can vary significantly based on fermentation time, temperature, and even the geographical origin of the starter culture. Another study in the International Journal of Food Microbiology revealed that different strains of lactic acid bacteria could produce yoghurts with varying nutritional profiles and health benefits.

But Ayurveda goes beyond just the microbial composition. It considers the energetics of the food, its effects on the doshas (the fundamental bodily humors), and its role in maintaining overall balance. Preparing curd isn’t just a process—it’s an art form, a delicate dance of time, temperature, and technique.

As I explained this to my patient, I could see the spark of understanding in his eyes. He wasn’t just learning about different types of curd – he was gaining insight into the intricate relationship between food, body, and health. And that, dear reader, is the true power of Ayurveda – it doesn’t just treat symptoms; it transforms our entire understanding of health and wellness.

The Seven Types of Curd in Ayurveda

1. Madhura Dadhi (Sweet Curd)

Madhura Dadhi is the gentle giant of the curd world. It’s sweet to taste and has a soothing effect on our bodies. I often recommend it to patients dealing with Vata imbalances in my practice. It’s particularly beneficial for those suffering from digestive issues or looking to gain weight healthily.

Case Study

 I once treated a young IT professional who was struggling with chronic constipation and weight loss due to stress. A daily regimen of Madhura Dadhi and other Ayurvedic treatments helped restore his digestive health and improved his overall well-being within a few months.

2. Amla Dadhi (Sour Curd)

Amla Dadhi is the rockstar of digestion. Its sour taste stimulates our digestive fire (Agni) and can work wonders for appetite. However, it’s a double-edged sword – while great for some, it can aggravate Pitta and Kapha doshas if consumed excessively.

Anecdote

 I always smile when I remember a patient who loved Amla Dadhi so much he’d eat it with every meal. His digestive fire was so strong he claimed he could “digest nails!” While I don’t recommend such extremes, they do highlight the potent digestive properties of this type of curd.

3. Atyamla Dadhi (Excessively Sour Curd)

Atyamla Dadhi is the fiery cousin in the curd family. It’s excessively sour and can dramatically increase Pitta. While it’s generally not recommended for regular consumption, it can be used therapeutically under proper guidance in some instances.

Research Insight

 A recent study published in the Journal of Ethnopharmacology found that fermented dairy products like Atyamla Dadhi may potentially manage type 2 diabetes due to their probiotic content and effect on gut microbiota.

4. Mandajata Dadhi (Improperly Formed Curd)

Mandajata Dadhi is the black sheep of the curd world. It’s not fully set and can cause digestive disturbances. In my practice, I always advise patients to avoid this curd.

Humorous Tip

 I often tell my patients, “If your curd looks confused about whether it wants to be milk or curd, it’s best to let it figure out in the fridge for a bit longer!”

5. Shrutaksheera Dadhi (Curd from Boiled Milk)

Most people are familiar with curd. It’s generally safe and beneficial for most people and is made from boiled and cooled milk. It’s a great source of probiotics and can support gut health.

6. Sara Dadhi (Cream-Rich Curd)

Sara Dadhi is a luxurious spa treatment for your gut. Rich in cream, it’s nourishing and can be especially beneficial for those seeking strength or recovery from illness. However, it’s heavy to digest, so moderation is key.

7. Asara Dadhi (Skimmed Curd)

Last but not least, we have Asara Dadhi, the athlete of the curd world. It’s low in fat and easy to digest, making it an excellent choice for those watching their weight or dealing with Kapha imbalances.

The Science Behind the Curd

Modern research is beginning to catch up with what Ayurveda has known for millennia. A 2020 study published in the International Journal of Molecular Sciences highlighted the potential of fermented dairy products in modulating gut microbiota and improving metabolic health. The probiotic bacteria in curd, particularly Lactobacillus and Bifidobacterium species, have been shown to have numerous health benefits, including improved digestion, enhanced immunity, and even potential mood-regulating effects.

Practical Applications in Daily Life

As an Ayurvedic physician, I often prescribe specific types of curd as part of a holistic treatment plan. For instance,

– For a patient with weak digestion and Vata imbalance, I suggest a small amount of Madhura Dadhi with lunch.

Kapha and Asara Dadhi might be more appropriate for someone looking to lose weight and balance.

– A person recovering from illness might benefit from the nourishing properties of Sara Dadhi.

The key is understanding your constitution and current state of health and choosing the right curd type.

Precautions and Contraindications

While curd can be an excellent addition to one’s diet, it’s only sometimes suitable for everyone. In Ayurveda, we advise against consuming curd at night, as it can increase Kapha and potentially disrupt sleep. It’s also generally avoided during cough, cold, and congestion.

Conclusion

As we conclude our exploration of Ayurvedic curd, let’s briefly revisit the preparation methods for each type and highlight their importance.

1. Madhura Dadhi: Prepared by fermenting fresh milk at room temperature for 6-8 hours, resulting in a sweet taste. It’s crucial for balancing Vata and nourishing tissues.

2. Amla Dadhi: This type is fermented for 12-14 hours and develops a sour taste. It is essential for stimulating digestion and appetite.

3. Atyamla Dadhi: Left to ferment for 24 hours or more, becoming excessively sour. While rarely used, it can be therapeutically crucial in specific conditions.

4. Mandajata Dadhi: This type of curd is partially set and fermented for only 4-6 hours. Understanding this type helps us avoid consuming improperly prepared curd.

5. Shrutaksheera Dadhi: Made from boiled and cooled milk, fermented for 8-10 hours. This is the most common and versatile type, suitable for daily consumption.

6. Sara Dadhi: It is prepared by allowing cream to form on top during fermentation. It is vital for its nourishing and strengthening properties.

7. Asara Dadhi: This is made by skimming off the cream before or after fermentation. It’s essential for those needing a lighter, more digestible option.

Understanding these preparation methods is a gateway to personalized nutrition. It allows us to choose the right curd for our constitution and health needs. In our modern world of mass-produced foods, this ancient Ayurvedic wisdom offers a path back to intentional, mindful nourishment, inviting us to become active participants in our health.