Abstract

AN AYURVEDIC CLASSICAL REVIEW OF DADHI (CURD)

*Shubha Pareek, Manoj Nimbalkar, Arun Bhatkar, Ashvin Bagde and Sonali Fulkar

ABSTRACT

In present era, Aahara (Food) and Vihara (Lifestyle) of people is rapidly changing. One of the major changes that have been seen is consumption of Dadhi (Curd). Dadhi is promoted as fulfilment of probiotic and nutritive values. A lot of work has been done on probiotic properties of Dadhi, but the research of Ayurvedic properties is still unexplored. Therefore, this study is an attempt to fulfil this knowledge gap. The objective of this study is to explore the Ayurvedic properties of Dadhi (Curd) and its correlation to health and diseases. The literature has been collected from various Ayurvedic & modern texts and research articles. Online literature was searched from various databases such as PubMed, Scopus, Ayush Research Portal, Dhara, Google Scholar, etc. This literature was arranged properly to develop insight view on the different aspect of Dadhi consumption, i.e. properties, types, pathya – apathya, variations, combinations and rules of consumption. Finally, it can be concluded that Dadhi taken with Ayurvedic principles is healthy and if it is not taken then it may lead to Jwara (Fever), Raktapitta (Bleeding Disorder), Visarpa (Erysipelas), Kushtha (Skin diseases), Pandu (Anaemia), Hridroga (Cardiac disorders) etc.

Keywords: Dadhi, Curd, Aahara, Takra, Ghola, Manda, Dahi.