Ayurvedic view on yogurt

  • According to Ayurvedic texts, the curd is described as being sour. Cow’s milk yogurt is seen as the best. Yogurt decreases Vata dosha and increases Kapha and Pitta Doshas.
  • It is Grahi in which makes it beneficial in supporting medicine in diarrhea and dysentery. Other health benefits of fresh yogurt are, it relieves bloating, as well as beneficial in both constipation, diarrhea, and other stomach ailments.
  • It is the only “fermented” food that comes under the sattvic category by Ayurveda.
  • However, yogurt may be too heavy to digest for those having digestive issues. It may also contribute to weight gain as it’s a ‘guru’ in nature. This is especially true when you bought yogurt from the shop.
  • Freshly formed yogurt is filled with numerous beneficial lactobacillus bacteria that help indigestion. A specific quantity of yogurt is made freshly every day in the traditional Indian home.
  • Yogurt bought from the shop tends to be heavy (guru)and difficult to digest and can clog the minute channels. The quantity of lactobacillus bacteria decreases when it’s refrigerated. The kind of milk, after the calf has drunk is rather hard to digest these days.

Several Ayurvedic textbooks reveal the following recommendations:

  • Yogurt should not be consumed in spring and summer, and never to eat yogurt at night or with dinner meals (these are ‘Kapha’ dominant times of the day and year when its harmful effects are increased).
  • Yogurt should not be consumed every day, because that may clog minute channels(strotas).
  • Yogurt should not be mixed with eggs, nightshades, lemons, meat, fresh fruits, milk, cheese, hot drinks, and fish as these are incompatible food.

Why should the consumption of curd be avoided at night time?

  • The curd is heavy (guru) by nature. It is also Ushna (hot) in potency. It may interfere with your sleep when consumed at night as an extra amount of energy is required for its digestion.
  • It also provokes the secretion of mucus making the condition harmful for people suffering from asthma.
  • According to Ayurveda, curd decreases Vata but vitiates Kapha and pitta dosha. During the nighttime, the Kapha Dosha increases. The effect of Kapha Dosha is augmented if consumed at night. Intake of curd at night may cause an imbalance in the Pitta Dosha as well.

Unbalancing of the Kapha and Pitta Dosha may result in several health issues such as:

Inflammation in joints

Stiffness in body

Anorexia

Congestion in sinuses

Lethargy

Drowsiness

Skin disorders

Indigestion

Cough and cold

Decreased Libido

Muscular spasms

Depression

Curd lovers- satiate your cravings!

In case you cannot restraint yourself from consuming curd at night, you can add a pinch of black pepper, cumin, and black salt to it. If you can uphold the slightly bitter taste of the fenugreek powder, it can also be added in some cases. Adding fenugreek powder to curd can help reduce stomach cramps. Other substitutes are ghee, amla, and honey, these can also be added to curd when you consume it at night. Alternatively, you can alter yogurt with buttermilk. It will help in clearing the mucus secretions.

Yogurt Recipe – Takra (buttermilk)

  • Lassi is a yogurt diluted in normal water and is often served in Indian homes during lunch.
  •  It accelerates digestion in every person at end of the meal as it improves jatharaagni.
  • Takara is also very beneficial in cases of Irritable bowel syndrome, Crohn’s disease, hemorrhoids, and obesity.

Blend one part of organic, natural, fresh yogurt with 4 parts of room temperature water. Remove the fat that rises to the surface with froth and then add 2 pinches of roasted cumin powder and ginger, according to taste and how much quantity you have made. For Vata types, add a pinch of black salt; for Pitta types a little jaggery (gud); for Kapha types a little dried ginger powder, asafoetida, and black pepper. Drink Takra at room temperature, after breakfast or lunch only.

  • Pachak Lassi: Add 1 inch of fresh ginger, ½ teaspoon cumin seeds/powder, a pinch of salt, 1 tablespoon chopped coriander to garnish. It increases jatharaagni and balances all doshas.
  • Spicy Lassi: 2 tablespoons sugar, 1/2 teaspoon fresh, grated ginger. One pinch of roasted cumin, ½ teaspoon ground cardamom. Pacify all doshas.
  • Sweet Lassi: 2 tablespoons sugar, the essence of rosewater. 

Spinach with Yoghurt

  • One small bowl chopped spinach; 1/4 cup of water; two tablespoons ghee; half teaspoon freshly grated ginger; half teaspoon cumin seed; half teaspoon grounded coriander; half teaspoon salt; half teaspoon turmeric, one cup plain dairy yogurt.
  • Recipe – Wash spinach thoroughly, remove stems and chop finely. Set them aside. Take a frying pan, add ghee and let it melt. Add spices and sauté them gently for about one minute. Add spinach into the spices and stir for another one minute. Add little water and cook for about 5 minutes. Let the mixture cool down and add in yogurt and serve as a side dish.