Sour curd, from an Ayurvedic perspective, has a complex role. It is considered to be heavy and can increase kapha and pitta doshas, while generally reducing vata. This effect can be either beneficial or not, depending on your unique body constitution and current state of health. For some, it aids digestion, providing beneficial bacteria that supports the gut flora. For others, especially with sensitive stomachs or existing digestive imbalances like indigestion and bloating, sour curd might exacerbate symptoms due to its tendency to increase acidity.
Given your symptoms, if you’re experiencing primarily indigestion and bloating, consuming sour curd might not be the best option, at least not when it’s very sour. When curd becomes very sour, it can further aggravate pitta-related digestion issues, leading to more bloating or discomfort. On the other hand, when there’s mild stomach issue, fresh, mildly-cultured curd can be included in your diet as it is easier to digest and less likely to cause an upset.
To see benefits, one should typically consume freshly-prepared curd rather than the sour variety. A small amount, no more than half a cup, taken during the day with meals, can be beneficial. If you’re unsure, begin by observing how your body reacts after consuming a small portion.
However, always listen to your body. If eating sour curd is causing more discomfort, maybe it’s better to explore other dietary changes or consult a practitioner who can evaluate your specific dosha imbalances and provide personalized advice. Remember, Ayurveda emphasizes tailoring practices to individual needs, and what works for one may not work for another.



