Curd isn’t inherently ‘hot’ or ‘cold,’ but it can have different effects on the body depending on how it’s prepared and consumed. In the Siddha-Ayurvedic perspective, curd is typically considered to have a heating quality once digested, which might result in increased pitta, potentially causing issues like acidity or discomfort if already prone to such symptoms.
If you’re often feeling bloated or anxious, you might have a pitta or kapha imbalance. It’s essential to consider the way in which curd is consumed—eating it fresh and not stale is important as old curd can become sour, increasing acidity and possibly triggering indigestion or other digestive discomforts. Also, curd should not be taken at night or with meals that are already heavy or high in spice, as they can amplify the heating effect.
When pairing curd with foods, avoid mixing it with fruits, especially sour ones, because it might cause fermentation and exacerbate bloating. Instead, try adding a pinch of rock salt and cumin powder, as they can aid digestion and balance its heating nature. Consuming curd diluted with water or churned into buttermilk is often more balancing and cooling. These combinations can help digest toxins that may aggravate pitta and balance the digestive fire (agni).
If symptoms persist even after adjusting how you consume curd, consider cutting back or stopping your curd intake for a period to observe changes. Consulting with a local Ayurvedic practitioner might also provide personalized strategies aligning with your unique constitution. If discomfort is strong or symptoms worsen, it’s wise to consult a healthcare provider to rule out any underlying issues.



