Properties of Curd (Dadhi)
According to Ayurveda, curd (Dadhi) is hot in potency (Uṣṇa), stimulates digestive capacity, is unctuous and heavy, has an astringent secondary taste, and becomes sour after digestion (Amla Vipāka). It is astringent in action and may aggravate Pitta, Rakta and Kapha doṣas, as well as contribute to oedema and fat accumulation.
Curd is traditionally described as useful in difficulty in urination, rhinitis, intermittent fever, diarrhoea, loss of appetite and emaciation, and is said to promote strength and Śukra.
Types of Curd
Ayurveda describes five types of curd:
1. Manda Dadhi
Manda curd resembles milk. Its taste is not clearly perceptible and it is slightly thick. It helps in the elimination of urine and faeces, aggravates all three doṣas and may cause heartburn during digestion.
2. Svādu Dadhi
Svādu curd is well solidified and predominantly sweet, with the sour taste not clearly noticeable. It is described as atyabhisyandi, meaning it has a strong tendency to obstruct the minute channels. It is vṛṣya, promotes fat and Kapha, pacifies Vāta, becomes sweet after digestion and pacifies Rakta and Pitta.
3. Svādvamla Dadhi
Svādvamla curd is somewhat thick and sweet in taste, with astringency as its secondary taste. Its properties are described as similar to ordinary curd.
4. Amla Dadhi
Amla curd is curd in which the sweet taste has disappeared and the sour taste has become clearly prominent. It stimulates digestion and aggravates Pitta, Rakta and Kapha.
5. Atyamla Dadhi
Atyamla curd produces tingling of the teeth, horripilation and a burning sensation in the throat. It strongly stimulates digestion and greatly aggravates Rakta, Vāta and Pitta.

Curd Prepared from Cow’s Milk
Curd prepared from cow’s milk is especially described as sweet and sour, taste-promoting and sacred. It stimulates digestion, is beneficial for the heart, nourishing, pacifies Vāta doṣa and is considered the best among the different types of curd.
Curd Prepared from Buffalo’s Milk
Buffalo-milk curd is very unctuous, increases Kapha doṣa, pacifies Vāta and Pitta, is sweet after digestion, abhiṣyandi, vṛṣya and heavy. It is also described as aggravating Rakta.
Curd Prepared from Boiled Milk
Curd prepared from boiled milk is tasty, unctuous and considered superior in qualities. It pacifies Pitta and Vāta and promotes the strength of the digestive capacities of all the tissues.
Curd Prepared from Cream-Removed Milk
Curd prepared from milk from which the cream has been removed is described as astringent, cold in potency, light and Vāta-aggravating. It may cause flatulence, stimulates digestion, improves taste and is useful in Grahaṇī roga.
Filtered Curd
Curd filtered through cloth is unctuous, pacifies Vāta, increases Kapha and is heavy. It promotes strength and nourishment, is tasty and sweet, and does not excessively aggravate Pitta.
Curd with Sugar
Curd mixed with sugar is considered beneficial and is described as relieving thirst, Pitta, Rakta and burning sensation.
Curd mixed with jaggery (Guḍa) pacifies Vāta, is vṛṣya, nourishing, bulk-promoting and heavy.

⚠️ Contraindications for Curd
According to the text, curd should not be consumed at night unless appropriately combined.
It should not be consumed at night without adding one of the recommended accompaniments such as:
Ghee
Sugar
Mudga (green gram) soup
Honey
Āmalaka
The text also advises that curd should not be made hot.
Seasonal Use
Curd is considered suitable during:
Hemanta — early winter
Śiśira — late winter
Varṣā — monsoon
It is generally advised to be avoided during:
Śarad — autumn
Grīṣma — summer
Vasanta — spring
Excessive or Improper Consumption
The text cautions that a person who is very fond of curd and consumes it without following the proper regimen may become susceptible to conditions described as fever, bleeding disorders, erysipelas, skin disorders, anaemia, syncope and severe jaundice.

🥛 Dadhisara & Mastu
The solid upper portion of curd containing Sneha (unctuous portion) is called Dadhisara.
The thin liquid portion below is called Dadhimanda or Mastu. Dadhisara
Sweet Dadhisara is heavy (Guru), vṛṣya and pacifies Vāta and supports Jāṭharāgni.
Sour Dadhisara is described as useful in disorders of the urinary bladder and as aggravating Pitta and Kapha.

Mastu is described as: Relieving exhaustion, Strength-promoting, Light (Laghu), Promoting appetite, Cleansing the minute channels, Satisfying
Pacifying Kapha, Relieving thirst, Pacifying Vāta and Nourishing.
It is described as avṛṣya and as helping to break up accumulated waste products.

Curd Ladoo
Ingredients
Hung curd (Chakka) – 1 cup
Rock sugar (Mishri) powder – 1 cup
Rice flour – 1 cup
Ghee – for deep frying
Green cardamom – 2 pods
Salt – ½ teaspoon
This recipe makes approximately 12–13 ladoos.
Method
Tie the curd in a cloth and let the water drain out. Add rice flour and salt to the hung curd and knead into a soft dough. Generally, 1 cup of rice flour is sufficient for 1 cup of hung curd. Ensure that the hung curd is fresh and not overly sour.
In another pan, bring the water to a boil. Add the powdered rock sugar and cardamom, then prepare a one-string sugar syrup.
Heat ghee in a pan. Shape the dough into small balls and deep-fry them over a low flame until crisp and golden. Transfer the fried balls into the warm syrup and allow them to soak for a few minutes.
Dahi Ladoos are ready to serve. These laddus are not soft like Gulabjam, soft inside and slightly hard outside.

Celebrate Dahi Handi by offering these homemade Dahi Ladoos as Naivedya to Lord Krishna.

Ayurvedic Benefits
Fresh hung curd helps nourish the body and supports strength.
Rice flour gives the laddus a light and soft texture.
These laddus are delicious and are traditionally considered helpful in balancing Vata and Pitta while helping soothe excess heat (burning sensation).

Note: According to Ayurveda, fresh curd is generally preferred over sour curd. Curd is traditionally considered more suitable during the daytime and is best consumed fresh and in moderation.

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