When dealing with a cold and cough, kadhi might actually be a good option for your situation, especially if prepared with the right ingredients. Traditionally, kadhi is made using a base of yogurt and gram flour (besan) which are both digestive-friendly when consumed in moderation. The warming spices - like turmeric, cumin, and ginger - often used in kadhi can stimulate agni (digestive fire) and help manage congestion, quite fitting to combat the kapha dosha imbalance, which is usually responsible for cold and cough symptoms.
However, consider your personal tolerance to spices and the state of your digestive system right now. If you generally have a strong, stable digestion (high pitta prakriti), kadhi can be beneficial, acting both as a soothing and mildly therapeutic food. Ensure the kadhi is warm, not too thick, and avoid adding too much spicy or heavy ingredients like additional chilies, fried garnishes, or excessive ghee if your agni is low or if you feel nauseous.
To prep it in a way suitable for your condition, try to prepare a lighter version. Use ample turmeric but reduce chilies to a minimum. You can also add fresh ginger or even a pinch of hing (asafoetida) for added digestive ease and throat comfort. Enjoy it with plain rice or sip as a soup but listen to your body’s cues. If it feels too heavy or you note any adverse reactions like indigestion, bloating, or throat irritation, it might be best to pause and revert to lighter alternatives like clear broths or teas until symptoms reduce. Always stay hydrated, rest adequately, and should your symptoms persist or worsen, consulting a healthcare provider is wise.
