In which month should curd be avoided? An Ayurvedic Perspective

December 8, 2025 •

4 min read

According to ancient Ayurvedic texts like the Charaka Samhita, curd is a heavy, heat-generating food that is not suitable for daily consumption, especially during specific seasons, to maintain proper digestive balance. This guidance helps explain in which month should curd be avoided for optimal health.

Quick Summary

Traditional Ayurvedic principles advise against consuming curd during certain months and seasons to prevent aggravation of doshas and digestive problems. Key times to avoid include monsoon, spring, and autumn, based on the body's seasonal rhythms.

Key Points

Monsoon and Autumn: Avoid curd during the rainy season (Bhadon, Varsha Ritu) and autumn (Sharad Ritu) to prevent aggravating Pitta and weakening digestion.
Spring: Limit curd intake in spring (Vasant Ritu), as the body’s Kapha dosha is naturally elevated, and curd can increase mucus and sluggishness.
Nighttime: Curd should generally be avoided at night, regardless of the season, because it can clog bodily channels and is heavy to digest.
Spiced Curd: If you consume curd in cooler seasons, always mix it with warming spices like cumin or ginger to balance its effects.
Buttermilk Alternative: Spiced buttermilk (takra) is a lighter, more digestible alternative to curd that can be consumed more regularly.
Individual Needs: Individual tolerance and body constitution (dosha) should be considered, as Ayurvedic recommendations vary by person and their current health state.

Seasonal Guidance for Avoiding Curd

Ayurveda classifies foods based on their potency and effect on the body's three doshas: Vata, Pitta, and Kapha. Curd (or dahi) is considered heavy to digest (guru), unctuous, and heating (ushna), and can easily block the body's channels (abhishyandi). Based on these properties, Ayurvedic practitioners advise against consuming curd during certain times of the year when the body is naturally prone to imbalances.

The Monsoon Season (Varsha Ritu: July–August)

Ayurveda strongly advises against eating curd during the monsoon season, particularly the month of Bhadon (Bhadrapada, August–September).

Weakened Digestive Fire (Agni): The high humidity and dampness of the rainy season naturally weaken the digestive fire, making heavy foods like curd difficult to process.
Dosha Aggravation: The monsoon is known for aggravating the Vata dosha, and the Pitta dosha begins to accumulate. Curd's qualities can further disrupt this delicate balance, leading to issues such as gas, bloating, and indigestion.
Increased Mucus: Curd can increase mucus production in the body, which, combined with the damp weather, can worsen respiratory issues like colds, coughs, and sinus congestion.

The Autumn Season (Sharad Ritu: September–November)

Curd is generally contraindicated during autumn because this season sees a natural aggravation of the Pitta dosha in the body.

Pitta Imbalance: Since curd has a heating potency, consuming it in autumn can excessively increase Pitta, potentially leading to issues like acidity, hyperacidity, skin rashes, and inflammation.

The Spring Season (Vasant Ritu: March–April)

In spring, the Kapha dosha is naturally aggravated, and the body experiences an increase in moisture and sluggishness.

Kapha Aggravation: As a Kapha-increasing food, curd can intensify these effects, leading to excess mucus, lethargy, and a feeling of heaviness.

The Summer Season (Grishma Ritu: May–June)

While some may find chilled curd refreshing, its hot potency and sour taste in Ayurveda mean that caution is required.

Pitta Imbalance: In the peak heat of summer, curd can aggravate Pitta dosha, potentially causing inflammation and acidity.
Moderated Consumption: If consumed, it should be in moderation and diluted into lighter forms like buttermilk (chaach) or sweetened lassi, always during the daytime.

Ayurvedic vs. Modern Nutritional View on Curd Consumption


Aspect	Ayurvedic Perspective	Modern Nutritional Perspective
Seasonal Intake	Not recommended in monsoon, spring, or autumn due to digestive strain and dosha imbalances.	Can be consumed year-round, but suggests adapting temperature (e.g., room temperature in winter).
Nighttime Intake	Strong advice against nighttime consumption; it increases Kapha and clogs channels.	Often cited as a good source of tryptophan for sleep; less focus on timing, though some note potential indigestion.
Potency	Considered heating (ushna virya) and heavy to digest, despite its initial cool temperature.	Generally seen as a cooling food due to its temperature and probiotic content.
Gut Health	Enhances digestion and gut flora when taken appropriately (timing, spices).	Highly valued for probiotics that boost immunity and support gut health regardless of season.
Mixing with Food	Certain combinations (with fruits, meat, or fish) are incompatible (viruddha ahara).	Food combining is less of a concern, though personal tolerance varies.

Recommendations for Mindful Curd Consumption

Best Time to Eat: The ideal time to consume curd is during lunch, when the body's digestive fire is at its strongest.
Add Warming Spices: If you do choose to eat curd during cooler or damp seasons, balance its properties by adding warming spices such as black pepper, cumin, ginger, or honey.
Opt for Buttermilk (Takra): A more easily digestible and balancing alternative to heavy, fresh curd is spiced buttermilk, made by churning curd with water and spices.
Listen to Your Body: Pay close attention to how curd affects your digestion. If you experience heaviness, mucus, or sluggishness, it may be best to reduce or avoid it.

Conclusion

While modern science often praises curd for its probiotic benefits, Ayurvedic tradition emphasizes mindful, seasonal consumption tailored to an individual's constitution and the environment. The monsoon, spring, and autumn are considered periods when curd should be avoided or significantly limited due to its heavy, heating, and channel-obstructing nature, which can aggravate the body's doshas. By following these time-tested principles, one can enjoy the benefits of curd without compromising digestive health or overall well-being. The best approach is to listen to your body and adjust your diet accordingly.

Sources

Easy Ayurveda on Curd Benefits and Side Effects

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This article is for informational purposes only and is not intended to provide medical advice. Consult with a qualified healthcare professional before making any dietary changes.

Frequently Asked Questions

According to Ayurveda, curd is avoided during the monsoon because the body's digestive fire (Agni) is weak, and the Vata and Pitta doshas are naturally aggravated. Curd's heavy nature can worsen indigestion, gas, and bloating in this season.

Yes, curd can typically be eaten in winter, but with precautions. Ayurvedic guidance suggests consuming it at room temperature and adding warming spices like black pepper or cumin to balance its properties. People with respiratory issues may still need to moderate their intake.

Ayurveda strongly recommends avoiding curd at night. Night is the time of natural Kapha dominance, and curd can further increase Kapha, leading to mucus buildup, congestion, and sluggish digestion.

The best time to eat curd is during lunch, when the digestive fire is strongest and can effectively break down and process this heavy food.

Curd is avoided in autumn, or Sharad Ritu, because this season naturally sees an accumulation of the Pitta dosha. Since curd has a heating potency, consuming it can further aggravate Pitta and cause issues like acidity and inflammation.

Yes, buttermilk (takra) is considered a much better and more balancing alternative to fresh curd in Ayurveda. It is lighter, easier to digest, and more suitable for regular consumption, especially when spiced.

Yes, it is generally advised to avoid curd when suffering from a cold, cough, or flu. Curd can increase mucus production, which may worsen respiratory symptoms and congestion.