In most Indian households, curd is avoided during the winter season as it is believed to increase mucus formation in the body and cause respiratory discomfort. But is it actually good or bad to consume curd during the cold season? Read on to find out…



Curd in winters?

Consumption of curd is not strictly limited to any particular season, and it can be enjoyed throughout the year, including the winter season. This is because curd is a nutrient-rich food that provides several health benefits, regardless of the season. Here are some reasons why consuming curd is great for every season.







Probiotics for gut health

Curd is a good source of probiotics, which are beneficial bacteria that promote a healthy gut microbiome. Maintaining gut health is important for overall well-being, and including curd in your diet can contribute to a balanced gut flora.





Nutrient content

Curd is rich in essential nutrients such as calcium, vitamin D, protein, and B vitamins. These nutrients are important for bone health, immune function, and overall nutrition, which makes curd a healthy addition to the daily diet.





Versatility in winter recipes

Curd can be incorporated into various winter recipes, such as soups, stews, and sauces. It can also be enjoyed as a topping for warm dishes or as a base for smoothies, providing a refreshing and nutritious element to winter meals.





Warm curd preparations

If you prefer warm foods during the winter, you can consider incorporating curd into warm preparations. For example, you can make a warm soup with curd or use it in warm sauces for vegetables or meats.





Digestive comfort

Some people find that consuming curd can be soothing for digestion. If you experience digestive discomfort during the winter, the probiotics in curd may help promote a healthy digestive system.







Ayurveda's View on Curd

Ayurveda praises curd (dahi) for its probiotic benefits, improving digestion, balancing gut bacteria, and aiding issues like diarrhea, constipation, and indigestion. It has sour taste (amla rasa), heavy (guru) nature, hot potency (ushna), and absorbs excess moisture (grahi), while boosting strength, immunity, and metabolism.Curd pacifies Vata dosha but aggravates Kapha and Pitta, increasing fat, inflammation, bleeding tendencies, and edema if misused. Types like sweet-sour (svadvamla) curd enhance virility and treat rhinitis or dysuria.



When to Avoid Curd

Avoid curd at night, in summer, or during Kapha-Pitta imbalance as it ferments, producing toxins (ama) that cause sluggishness, colds, or skin issues. Skip in fever, obesity, or weak digestion. Never eat leftover curd or during indigestion; it worsens Kapha, leading to mucus buildup or respiratory problems.



Ways to Make Curd Fit to Eat

Dilute curd with water into lassi or buttermilk (takra) to lighten its heavy quality and improve digestibility, ideal for daily use. Mix with rock salt, cumin powder, or ginger to counter coldness and enhance Agni (digestive fire), preventing ama formation. Consume fresh curd only, during daytime meals (lunch), with warm foods like rice or roasted grains; pair with honey or jaggery for Vata balance. Remove cream layer for lighter curd suitable in Pitta conditions or digestive disorders like grahani.For best results, use curd from boiled cow's milk, eaten warm in small amounts based on your dosha and season.