Nutrition Guide: When not to eat kadhi?

November 3, 2025 •

5 min read

According to Ayurvedic principles, the monsoon season slows down the body's metabolism, making it a key time to consider when not to eat kadhi? for optimal digestion. The wisdom behind this traditional practice highlights that timing and individual health status are just as important as a food's nutritional value.

Quick Summary

While a nutritious dish, kadhi should be avoided during specific periods due to its cooling and heavy nature, according to Ayurvedic wisdom and modern health insights. Factors include certain illnesses, seasonal changes, and specific conditions like high acidity or lactose intolerance.

Key Points

Respiratory Illnesses: Avoid kadhi during colds, coughs, and fevers as the cooling and mucus-forming properties of curd can potentially worsen congestion.
Monsoon Season: The monsoon can weaken digestive fire, so limiting kadhi, a heavy and fermented food, is recommended to prevent bloating and indigestion.
Acidity and Bloating: If prone to acidity, the fermented and sour nature of kadhi might exacerbate symptoms for some individuals; buttermilk is often a better alternative.
Lactose Intolerance: While fermentation reduces lactose, kadhi can still trigger digestive issues like bloating and gas in individuals with lactose intolerance.
Nighttime Consumption: Ayurveda suggests avoiding kadhi at night due to its heavy nature, which can slow digestion and increase phlegm production, especially in cooler weather.
High Uric Acid: If managing high uric acid, be mindful of kadhi preparations that include high-purine ingredients like certain lentils or fried pakoras.
Listen to Your Body: The most important rule is to observe how your body reacts to kadhi and adjust your intake accordingly based on individual sensitivities.

The Nutritious Bowl: Understanding Kadhi's Power

Kadhi, a comforting and flavorful yogurt-based curry thickened with gram flour (besan), is a staple in many Indian households. It is praised for its high protein content, calcium, and probiotics, especially when made with fresh curd. However, the same characteristics that make it nutritious also mean it is not suitable for everyone, all the time. The timing of consumption is a nuanced topic rooted in traditional practices and modern nutritional understanding.

The Ayurvedic Perspective on Kadhi

Ayurveda, the traditional Indian system of medicine, categorizes foods based on their effect on the body's doshas (Vata, Pitta, and Kapha). While some views differ, many Ayurvedic practitioners classify kadhi as potentially aggravating to certain doshas under specific conditions. Curd, the primary ingredient, is considered guru (heavy to digest) and abhishyandi (mucus-forming). The inclusion of spices in the tempering is meant to balance these qualities, but consuming kadhi at the wrong time can still upset the body's balance.

Specific Situations: When Not to Eat Kadhi?

Certain health conditions and environmental factors can make consuming kadhi ill-advised. Being mindful of these situations can help prevent digestive distress and other health complications.

During Coughs, Colds, and Fevers

Ayurveda generally recommends avoiding curd-based products like kadhi during respiratory illnesses, including coughs and colds. This is because curd is believed to increase the production of mucus, potentially aggravating congestion and making symptoms worse. While modern medicine doesn't fully support this claim, anecdotal evidence from those who experience increased phlegm after eating curd is common. For fevers, especially with viral infections, heavy and oily foods are typically avoided in favor of light, easily digestible meals. Kadhi, particularly with fried pakoras, can be considered heavy.

In the Monsoon Season (Sawan)

In some regions of India, there is a tradition of avoiding kadhi and other fermented dairy during the monsoon month of Sawan. This practice is based on both cultural and health-related reasons. The reasoning includes:

Weakened Digestive Fire: The high humidity and cooler temperatures of the monsoon season are believed to naturally slow down the body's metabolism or agni (digestive fire). Fermented foods like kadhi can be harder for the compromised digestive system to process, potentially leading to indigestion, bloating, and gas.
Risk of Food Contamination: Historically, the monsoon season was associated with a higher risk of water and food contamination. Avoiding foods that ferment easily or are made with dairy was a sensible health precaution.

If You Suffer from Acidity or Bloating

For individuals with a history of acid reflux or frequent bloating, kadhi can be a double-edged sword. While some find the cooling properties of curd soothing for mild acidity, others experience the opposite effect. The sour and fermented nature of curd can sometimes worsen acid reflux by increasing body heat and fermentation in the gut. For those prone to acidity, opting for a lighter alternative like buttermilk (chaas) is often recommended.

For Individuals with Lactose Intolerance

Kadhi's main ingredient is curd, which contains lactose, the natural sugar in milk. Though the fermentation process reduces lactose levels, it does not eliminate it completely. Individuals with lactose intolerance, who lack the enzyme lactase to digest lactose, may experience symptoms like bloating, gas, abdominal pain, and diarrhea after consuming kadhi. For those with severe intolerance, avoiding kadhi entirely is the safest option.

When Dealing with High Uric Acid

Kadhi made with gram flour (besan) is not typically problematic for those with high uric acid, as it is a low-purine food. However, some preparations of kadhi include lentils (pulses) or fried items (pakoras), which can have higher purine content. For individuals with gout, excessive consumption of high-purine foods can trigger an attack. When preparing kadhi, it's essential to consider all ingredients if managing uric acid levels.

Best Practices for Enjoying Kadhi Safely

For those who can tolerate kadhi, following these guidelines can help maximize its benefits and minimize potential side effects:

Daytime Consumption: As advised by Ayurveda, consume kadhi during the day, ideally at lunchtime, when the digestive system is strongest.
Add Digestive Spices: Tempering with digestive spices like cumin seeds (jeera), asafoetida (hing), and black pepper can help counteract the heavy nature of curd.
Warm, Not Chilled: Always serve kadhi at a comfortable, warm temperature. Consuming it chilled, especially during cooler weather or illness, can aggravate respiratory symptoms.
Moderate Portions: Overconsumption, especially with heavy pakoras or other rich additions, can lead to bloating and weight gain. Moderation is key to a healthy diet.

Comparison of When to Eat and Not to Eat Kadhi


Aspect	Optimal Time to Eat	Times to Avoid (or Exercise Caution)
Season	Summer months (cools the body), Winter (warmly spiced)	Monsoon season (slows digestion)
Time of Day	Midday (lunch)	Nighttime (heavier to digest)
Health Status	Good digestive health, anemia, weight management	Colds, coughs, fevers, high acidity, bloating, lactose intolerance
Preparation	Plain kadhi, low-fat curd, baked or air-fried pakoras	Heavy, creamy versions, deep-fried pakoras, high sugar content

Alternatives to Kadhi for Digestive Health

If you find yourself needing to avoid kadhi, several alternatives can still provide comfort and nutritional benefits without causing distress.

Buttermilk (Chaas): A lighter, diluted version of curd often tempered with digestive spices, chaas is an excellent alternative for improving digestion and is recommended by Ayurveda.
Lighter Lentil Soups (Dal): Prepare a light lentil soup, such as moong dal with a jeera tempering. This is easy to digest and still provides protein and fiber.
Vegetable-Based Soups: Soups made from seasonal vegetables like bottle gourd (lauki) are soothing and easy on the stomach.
Non-Dairy Curd: For those with lactose intolerance, using a plant-based yogurt can be a suitable option.

Conclusion

While the nutritional benefits of kadhi are undeniable, understanding when not to eat kadhi? is crucial for maintaining optimal health. By considering your individual health, the season, and the time of day, you can enjoy this traditional dish responsibly. Adopting practices like daytime consumption, adding digestive spices, and making healthier ingredient choices are simple steps toward mindful eating. When in doubt, a lighter alternative like buttermilk or a simple lentil soup can provide similar comfort without the potential side effects. Always listen to your body and consult a healthcare professional for personalized dietary advice. For more detailed information on balancing traditional foods with modern health science, this article on Ayurvedic diet rules is a valuable resource.

Frequently Asked Questions

According to Ayurvedic principles, it is best to avoid kadhi at night. Its cooling and heavy nature can slow down digestion and potentially increase mucus production, especially during cooler evenings.

It is generally advised to avoid kadhi during a cough or cold. The curd in kadhi can be mucus-forming, which may aggravate respiratory symptoms and increase phlegm.

For some, the probiotics in kadhi can soothe mild acidity. However, for people with chronic acid reflux, the sour and fermented nature of curd can worsen symptoms. Buttermilk is a lighter alternative.

Kadhi contains lactose, though in lower amounts than fresh milk due to fermentation. Individuals with lactose intolerance may still experience symptoms like bloating and gas, and should proceed with caution or use a non-dairy yogurt alternative.

Traditional wisdom suggests avoiding kadhi during the monsoon because the season can weaken digestion. The heavy, fermented dish may be difficult to digest and cause bloating.

Plain kadhi made with besan is generally low-purine and suitable for high uric acid diets. However, preparations with certain lentils or deep-fried pakoras, which are higher in purines, should be limited.

Lighter alternatives include chaas (buttermilk), simple lentil soups (dals), or vegetable-based soups. These provide similar comfort and nutrition without the heavy, fermented properties of kadhi.

Yes, you can make kadhi healthier by using low-fat curd, adding digestive spices like cumin, and opting for baked or air-fried pakoras instead of deep-fried ones.