Yoghurt

Yoghurt, known as Dadhi in Sanskrit, is one of the most extensively discussed foods in the entire Ayurvedic dietary canon. The Charaka Samhita dedicates significant passages to Dadhi in the Annapana Vidhi chapter, describing its properties, benefits, contraindications, and specific rules of consumption with remarkable precision. Dadhi possesses Amla-Madhura (sour-sweet) rasa, Ushna (hot) virya, and Amla (sour) vipaka with Guru (heavy), Snigdha (oily), and Abhishyandi (channel-blocking) gunas.

The classification of yoghurt as Abhishyandi is critically important in Ayurveda. This means it has a tendency to block the Srotas (channels) when consumed improperly, leading to congestion, Ama formation, and Kapha accumulation. This is why the Charaka Samhita prescribes specific rules for Dadhi consumption: it should not be consumed at night, not heated, not consumed daily in excess, and not taken during spring or summer when Kapha and Pitta are already elevated.

However, when consumed properly, Dadhi is a powerful Deepaniya (appetite-stimulating) and Grahi (binding) food. The Ashtanga Hridaya recommends it specifically for Aruchi (loss of appetite), Atisara (diarrhea), and Pratishyaya (common cold with nasal discharge). Its sour taste powerfully stimulates Agni, and its binding quality helps manage loose stools. The probiotic content aligns with the Ayurvedic concept of supporting healthy Grahani (intestinal) function.

The Bhavaprakasha Nighantu distinguishes between properly set yoghurt (Samyak Dadhi), which is therapeutically valuable, and improper forms like partially set yoghurt (Mandadhi) or excessively sour yoghurt (Atyamla Dadhi), which are considered harmful. Freshly prepared, properly fermented yoghurt consumed at the right time is medicine; old, overly sour, or improperly consumed yoghurt becomes Viruddha (harmful).

Takra (buttermilk), the diluted, churned form of yoghurt, is considered far superior to whole yoghurt for regular consumption. The Charaka Samhita states that Takra is Pathya (therapeutic diet) in virtually every disease condition, calling it the 'Amrita (nectar) of the earth.' The churning process and dilution reduce yoghurt's channel-blocking tendency while preserving its digestive benefits.