The golden rays of the evening Sun cast a serene glow over the streets of Vallikkavu, a tranquil fishing village in the South Western Peninsula of India. As my mother and I strolled through the narrow streets around the Goddess’s Temple, the sounds of village life echoed around us. The temple bells rang in harmony with the bustling market, children’s laughter, and the sounds of birds, cows, and the wind rustling through the trees. Amongst this symphony of life, we walked in peace, taking each step, savoring the beauty of the moment.
It was here, as we passed the milkman’s house, that I encountered a lesson that would stick with me for life. After a brief chat with the milkman’s wife, my mother handed her some fruits we had bought earlier. Gratefully, she invited us to wait and soon returned with a gift—an earthen pot of fresh curd. Overjoyed, I asked my mother if I could have the curd for dinner, but her response was more than just an answer—it was a lesson that would shape my understanding of food.
The Wisdom of Food Preparation
My mother explained that food isn’t just about taste; it’s about the balance and the rules that govern its consumption. “Eat your food like medicine, or you will end up eating medicine as food,” she said, guiding me to understand that food can either maintain health or lead to illness. She emphasized the importance of following specific guidelines when using curd, a staple in our diet.
Years later, as a student of Ayurveda, I was elated when I learned that the teachings of my mother were reflected in the scientific principles of Ayurvedic nutrition. Ayurveda provides a comprehensive understanding of food and its impact on health, not just through chemical components, but through five core characteristics: Taste, Attribute, Potency, Bio-transformation, and Specific Actions. By understanding these qualities, we can become mindful consumers of food and foster a deep connection to our well-being.
The Power of Curd (Dadhi)
Curd, or Dadhi in Ayurveda, is a common food ingredient that plays a crucial role in both nourishment and healing. In modern times, what we call curd is also known as yogurt in many parts of the world. However, Ayurveda distinguishes between curd and yogurt, each with unique properties.
Characteristics of Curd:
- Taste: Sour in taste and after digestion
- Attributes: Water absorbent, heavy for digestion
- Potency: Hot in potency
- Effect on the body: Increases fat and tissue strength
While curd is beneficial in moderation, overconsumption can lead to various health issues, including inflammation, gastrointestinal problems, respiratory disorders, skin issues, and more. However, when consumed in the right way, curd can be used as a remedy for conditions like anorexia, rhinitis, fever, and diarrhea.
The Guidelines for Consuming Curd:
- Never eat curd at night.
- Avoid heating curd or yogurt. Refrain from using recipes that require heating.
- Restrict consumption during spring, summer, and autumn.
- Curd should not be a daily intake. Consume it occasionally.
- Best consumed during lunch.
- Pair with: Green gram soup, Indian Gooseberry, Ghee, Sugar candy, or Honey.
The Stages of Curd
Curd undergoes four stages of formation:
- Semi-formed Curd (thick and not ideal for consumption)
- Sweet Curd/Yogurt (not suitable)
- Sour Curd/Yogurt (best for occasional consumption)
- Extreme Sour Curd/Yogurt (to be avoided)
When choosing curd for consumption, it is important to opt for fresh, medium sour curd from whole-fat milk for occasional use. For regular intake, buttermilk is a better choice.
Recipes to Enhance the Benefits of Curd
1. Homemade Curd (Dadhi):
Ingredients:
- 100 ml of organic, full-fat cow milk
- 2 teaspoons of sour yogurt (room temperature, full fat)
Instructions:
- Boil the milk in a steel or earthen pot.
- After it starts boiling, reduce the heat and let it boil for an additional 5 minutes.
- Stir continuously with a wooden or steel spoon.
- Turn off the flame and allow the milk to cool to room temperature (36-43°C).
- Once the milk is comfortably warm to touch, add 2 teaspoons of sour yogurt.
- Stir well and cover with a lid.
- Let it set in a warm room (30°C+) overnight. The next morning, check the sourness—medium sour curd is ready to use.
2. Rasalam (A Delicious Alternative to Lassi):
Ingredients:
- 200 ml of homemade fresh curd
- 100 ml of water
- 1-4 teaspoons of organic sugar candy or jaggery
- Spices: black pepper, dry ginger powder, cumin powder, cinnamon powder, cardamom powder (1 pinch each), 1 small bay leaf, 2 crushed cloves
- Salt to taste
Instructions:
- In a pot, mix curd and water. Stir well.
- Add sugar candy or jaggery, followed by spices and salt.
- Mix thoroughly to prepare Rasalam, a flavorful and nutritious drink.
3. Buttermilk (Chaas):
Ingredients:
- 100 ml homemade curd
- 300 ml of water at room temperature
- 10 curry leaves, mint leaves, or coriander leaves (crushed)
- 1/2 teaspoon fresh ginger (crushed)
- 1 pinch cumin powder
- 3 pinches black pepper powder
- Rock salt
Instructions:
- Blend curd and water in a blender jar.
- Add crushed herbs, ginger, cumin powder, black pepper, and salt.
- Blend for 5-7 seconds and remove the creamy froth.
- Pour into a glass and drink fresh.
If time allows, you can churn the creamy layer instead of blending for a more traditional preparation.
The Freedom of Mindful Nutrition
In my years of practice as an Ayurvedic physician, I have seen the profound impact of mindful nutrition. By following these simple guidelines and recipes, we can avoid many common health issues and create a deep connection with the food we consume. The science of Ayurveda provides us with tools for freedom from illness through mindful choices and habits.
As I stand by the shores of Portugal, watching the waves crash on the beach, I am reminded of the power of Ayurveda and its timeless wisdom. The balance of curd, the mindful preparation of our food, and understanding the deeper aspects of nutrition can indeed lead to enormous freedom from illness and a life of health and vitality.