PROPERTIES OF CURD IN GENERAL
Curd is unctuous, heavy, and hot in potency.
It has little astringent taste and it is sour at the end of digestion, binds
feces, increases pitta, kapha (fat) and oedema. It is good for dysuria,
rhinitis, and intermittent fevers with chills, diarrhea, anorexia and
emaciation. It increases strength and sperm count.
TYPES OF CURD ACCORDING TO BHAVA PRAKASHA
The 5 types of curd as mentioned in Bhava
Prakasha Nigantu are Manda (Semi formed and thick curd), Swadu (Sweet and
thick curd), Swadamla (Sweet – sour curd), Amla (Sour curd) and Atyamla
(Excessively sour curd). Their properties are as follows.
Semi formed and thick curd
- The curd which is not well formed and has no distinct taste is semi formed
curd. It increases the production of urine and feces, increases tridoshas
and causes burning sensation. It is generally not suitable.
Sweet and thick curd
– The curd which is formed properly and
which is sweet in taste is Sweet curd. It is an aphrodisiac, increases fat
and kapha whereas mitigates vata and is good for bleeding disorders.
Sweet – Sour curd
– The curd which is sweet and little sour in
taste increases appetite and increases pitta and kapha. It also increases
disorders of blood.
– This is the curd which is properly formed
but sour in taste. This curd increases pitta dosha, kapha dosha and blood.
Excessively sour curd
– The curd which is excessively sour when consumed produces tingling
sensation in teeth and burning sensation in throat. This promotes appetite
and increases vata, pitta and disorders of blood.
PROPERTIES OF CURD DEPENDING UPON SOURCES
Curd from Cow’s milk
– It is sweet and sour in taste. It promotes taste, increases appetite,
strength and good for heart. It mitigates vata and is the best among all
type of curds.
Curd prepared from Buffaloes’ milk
– It is unctuous, heavy to digest and mitigates vata and pitta but increases
kapha and vitiates the blood. It is an aphrodisiac.
Curd from Goat’s milk
– It is best and light to digest and bind feces. .It helps in overcoming
breathing disorders, cold, cough, hemorrhoids, and emaciation and also
mitigates the tridoshas.
Curd prepared from fat free milk
– It is unctuous and heavy. It promotes strength, stoutness and taste.
Mitigates vata and increases kapha. When it is added with sugar or honey, it
does not increase pitta.
PROPERTIES OF SWEET CURD:
When sugar or jiggery is added to curd and
taken, it relieves thirst, improves blood circulation, mitigates vata and
pitta, increases sperm count and is good for health.
OF EATING CURD DURING NIGHT TIME:
Ayurveda explains curd as having sour mixed sweet property and it increase
Kapha dosha in the body. The mucus generation is also attributed to the
effect of Kapha. During night period, there is natural predominance of Kapha
in the body. So, curd consumption at
further increase kapha leading to many complications. When curd is taken at
night for longer period of time it may cause problems like fever, cold,
anemia, jaundice, herpes, skin disorders and giddiness.
EFFECT OF INTAKE OF CURD ACCORDING TO SEASONS:
It is best to take curd during
cold and dewy season, in winter or in rainy season. It is to be avoided
during autumn, summer and spring seasons. In autumn, summer and spring
seasons, buttermilk is good to be taken.
PREPARATION OF BUTTERMILK:
To prepare buttermilk, add one scoop of curd and 4 times of water. Churn it
well and remove the fat, then add little salt to taste. You can add little
crushed cumin also.