Egg and curd together, in the context of Ayurveda—including Siddha-Ayurveda which I follow—are traditionally viewed as mismatched foods or what we call “viruddha ahara”. This concept advises against combining certain foods because they can potentially disturb the balance of doshas—vata, pitta, and kapha—and affect digestive fire, or agni. While eating eggs and curd together isn’t necessarily harmful for everyone, it can cause digestive issues, especially for individuals with sensitive digestion or an imbalanced agni. You mentioned experiencing a stomach discomfort, and it’s possible it could relate to this combination.
In Ayurveda, egg is considered to have heavy and heating properties, increasing kapha and pitta doshas. On the other hand, curd is also heavy but cooling, which can also elevate kapha. Together, they may hinder digestion, leading to lethargy, discomfort, or even issues like bloating for some people. For others, it may not be a problem, your reaction can depend on your prakriti—your individual body constitution—and your current state of balance.
To avoid potential discomfort, it might be prudent to consume them separately, particularly those who have a kapha or pitta predominance. You might consider having eggs a couple of hours before a dish with curd, allowing sufficient time for digestion. If the combination doesn’t cause any significant distress, some occasional consumption might not pose a significant issue for you.
However if you notice persistent digestive issues, skin reactions, or any other problems, it might be a sign that this combination is unsuitable for your body and it’s wise to reconsider such pairings. Always listen to how your body responds, and balance your meals accordingly—finding a mix that keeps your agni strong and your dosha in balance. If symptoms are troubling or new, consulting with an Ayurvedic practitioner can provide more tailored advice.
