Hey, it’s awesome that you’re adding more greens into your diet! Spinach and curd can be a tasty combo and yeah, Ayurveda has some unique views on food pairings. So here’s my take.
You’re right about curd being heavy and cooling, while spinach can be a lil’ heating. In Ayurveda, we look at these properties to see if foods harmonize or clash. Combining cooling and heating foods isn’t always a big no-no, but it can mess with your digestive fire or dosha balance if you’re not careful. Especially if you experience bloating or acidity, those symptoms suggest your digestive system might be strained or your agni (digestive fire) is a bit off.
Now, in terms of when to eat this combo… Summers can be better because the cooling nature of curd can balance your body’s heat. Winters might make the heavyness of curd a bit more pronounced though… making you feel heavy and sluggish.
Preparation does matter too, so sautéing the spinach lightly can help in balancing the heating nature with its taste-enhancing quality. Ik, it may sound simple, but it kinda makes a difference. Raw might be a bit more challenging for some because it’s harder to digest. Some warm spices like hing (asafoetida), jeera (cumin seeds), or even a lil’ black pepper can prop up digestion when you blend these two.
If it still bugs your tummy… think about pairing spinach with buttermilk. It’s lighter than curd and often easier on the digestive system. Plus, adding herbs like coriander or mint can offer cooling effects while not upsetting your digestion.
And yeah, if you love your raita, maybe just have smaller quantities. It’s about moderation sometimes. The body often gives cues, so keep an eye on how you’re feeling after meals 😊. Hope this helps!
