can we heat curd - #25334

Heating curd has indeed been a topic of debate, especially in traditional kitchens. From an Ayurvedic perspective, curd (or yogurt) is considered to have properties that increase kapha and pitta doshas, and when curd is heated, its beneficial bacteria are destroyed. This changes its energetic and digestive nature, leading to an increase of viruddha ahara (incompatible food combination) which can cause digestive disturbances like bloating, just what you’ve noticed.

Typically, curd is advised to be consumed in its natural, unheated state. When warmed, curd loses its prabhava (special effect) and can become more ‘tamasik’, which means it can promote dullness and lethargy. The text I rely on, the Ashtanga Hridaya, suggests that curd is naturally sour and hot in potency, so heating it might amplify these qualities. This can be problematic for those with a pitta prakriti or imbalance, as it can lead to further digestion issues or increase acidity.

That said, curds can be included in a dish if handled with care. Instead of adding curd directly to a hot dish, temper the curd first. To do this, gradually mix a small amount of warm liquid (broth or water) into the curd, stirring constantly to avoid curdling. This prevents the separation you experienced. Once adequately tempered, add it towards the end of cooking and avoid bringing it to a boiling temperature.

For someone who experiences bloating easily, consuming curds in the day, especially with a sprinkle of cumin or ajwain, might be more beneficial than using it in evening or night meals. Also, you could switch to using buttermilk instead, which is easier on the gut and reduces kapha without compromising your favorite recipes. If bloating persists, it’s wise to consult with a health practitioner to rule out any deeper digestive concerns. Avoid these recipes in favor of dishes that use curd in a cold form, such as raita or in smoothies, which might be a bit more balancing for your system.