E-ISSN:2456-3110

Review Article

Dadhisevan

Journal of Ayurveda and Integrated Medical Sciences

2022 Volume 7 Number 1 Jan-Feb
Publisherwww.maharshicharaka.in

Approach towards understanding Pros and Cons of Dadhisevan - A Review

Venkatrao Joshi S.1*, O. Chavan S.2
DOI:

1* Shradha Venkatrao Joshi, Post Graduate Scholar, Department of Swasthavritta and Yoga, Government Ayurveda College, Nanded, Maharashtra, India.

2 Shital O. Chavan, Assistant Professor, Department of Swasthavritta and Yoga, Government Ayurveda College, Nanded, Maharashtra, India.

Ayurveda explains helpful dietary practices as well as good life style practices that should be incorporated in life for healthy living. Ayurveda had explained Ahara Varga including Dadhi Varga for explaining Dadhi equivalent to yoghurt or curd according to modern era. Dadhi is Ksheera Vikruti prepared by curdling of milk. Dadhi acts as good appetiser, it helps in digestion, it is of hot potency, it provides good nutrition. Useful in Mutrakruccha, Pratishyaya, Shita Vishama Jwara, Atisara, Aruchi Krushata. Also, Dadhi has many adverse effects if consumed in wrong way or by incompatible individual. Here in this article, there is detailed description of Dadhi, its types and rules of consuming Dadhi so that one can easily understand about Guna and Karma of Dadhi and eventually its pros and cons.

Keywords: Curd, Dadhi, Dahi, Ksheervikruti

Corresponding Author How to Cite this Article To Browse
Shradha Venkatrao Joshi, Post Graduate Scholar, Department of Swasthavritta and Yoga, Government Ayurveda College, Nanded, Maharashtra, India.
Email: 		Shradha Venkatrao Joshi, Shital O. Chavan, Approach towards understanding Pros and Cons of Dadhisevan - A Review. J Ayu Int Med Sci. 2022;7(1):208-211.
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https://jaims.in/jaims/article/view/1551

Manuscript Received Review Round 1 Review Round 2 Review Round 3 Accepted
2022-01-15 2022-01-17 2022-01-24 2022-01-31 2022-02-06
Conflict of Interest Funding Ethical Approval Plagiarism X-checker Note
Nil Nil Yes 16%

© 2022by Shradha Venkatrao Joshi, Shital O. Chavanand Published by Maharshi Charaka Ayurveda Organization. This is an Open Access article licensed under a Creative Commons Attribution 4.0 International License https://creativecommons.org/licenses/by/4.0/ unported [CC BY 4.0].

Journal of Ayurveda and Integrated Medical Sciences 2022;7(1)208
Joshi S. et al: Approach towards understanding Pros and Cons of Dadhisevan - A Review

Introduction

Ayurveda is science of life and Ahara (food) is fundamental need of life. Dadhi is Dugdha Vikruti means milk product. Dadhi is such a food item that is very popular in all ages. In Ayurveda, Dadhi is explained as such a food item which is useful in some diseased conditions as well as contraindicated in some diseases. There are some rules and conducts regarding its use.

It has great importance in our diet. Majority of people love its flavoured so it is used mainly as in preparing various dips. There are some items which should be used on daily basis for leading healthy life in the same way there are certain items that should not be used on daily basis, one of such items is Dadhi. Dadhi has some pros and cons that one should know before having it. Acharya Charaka has mentioned consuming Dadhi at night as Viruddha Ahara (incompatible food)[1]

Review of Literature

Dadhi

Dadhi is a Sanskrit word used in ancient texts for a lacto-fermented dairy product (Ksheera Vikruti). It is prepared by two ways. Firstly, by mixing acidic substances like lemon juice, vinegar to milk and secondly by mixing spoonful of previously prepared Dadhi to pre heated warm milk. It is then left to curdle at room temperature. In common language it is called as Dahi in India.

Types of Dadhi

According to Acharya Sushruta[2]

  1. Madhura Dadhi: Maha Abhishyandi, increases Kapha & Meda Dhatu
  2. Amla Dadhi: Increases Kapha and Pitta.
  3. Ati Amla Dadhi: Increases impurity in blood (by vitiating Pitta)
  4. Manda Jata Dadhi: (Semi fermented Dadhi): Causes Vidaha (burning sensation), increases stool and urine.

According to Acharya Bhavaprakasha[3]

Manda

Curd which is like milk in appearance not fully formed little thick in consistency with no specific taste can be called as Manda Dadhi. It increases

the production of urine and faeces, it increases Tridosha sand causes burning sensation.

Swadu

Curd which is completely thick, whose sweet taste is being expressed through it without any traces of sourness can be called as Swadu Dadhi. Sweet in taste, it is an aphrodisiac, increases Meda and Kapha whereas mitigates Vata and is good for bleeding disorders.

Swadamla

Thick sweet and leaves some astringent taste in end is called as Swadamla Dadhi. It has properties of common Dadhi.

Amla

This is the curd which is properly formed but sour taste is more expressed. This curd increases Pitta & Kapha Dosha and cause blood disorders.

Atyamla

The curd which is excessively sour when consumed produces tingling sensation in teeth and burning sensation in throat. This promotes appetite and increases Vata, Pitta and disorders of blood.

Properties of Dadhi (curd)

According to Acharya Charaka[4]

Acharya Charaka states that curd has properties like Rochana (improves taste, appetizer), Deepana (improves digestion strength), Vrushya (aphrodisiac), Snehana (imparts oiliness), Balavardhana (improves strength and immunity), Amla Vipaka (after digestion converts into sourly taste), Ushna (hot potency), Vataghna (Balances Vata), Mangalya (auspicious), Brumhana (improves strength). Useful in Pinasa (rhinitis), Atisara (diarrhoea), Sheetaka (fever with cold), Vishamajwara (irregular fever), Aruchi (Anorexia, lack of interest in food), Mutrakrichra (dysuria, difficulty to pass urine), Karshya (emaciation). It is generally harmful during autumn, summer and spring seasons. It is invariably harmful in diseases caused by the vitiation of blood, Pitta and Kapha.

According to Acharya Vagbhat[5]

Amla Rasa, Amla Vipaka, Grahi (absorbent, useful in diarrhoea), Guru – heavy to digest, Ushna (hot in nature), Vatajit (balances vata). Increases


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Meda (fat), Shukra (semen), Bala (strength), Kapha, Raktapitta (bleeding disorders), Agni (digestion strength) and Shotha (inflammation), Ruchi (increases taste). Useful in Aruchi, Vishamajwara, Pinasa, Mutrakruchra, Grahani (malabsorption syndrome)

According to Sushrut Samhita[6]

Kashaya Anurasa (astringent), Snigdha, Ushna Virya. Useful in Pinasa (rhinitis), Vishama Jwara (irregular fever), Atisara (loose motion), Aruchi, Mutra Kruchha (urinary infection), Krushata (weight loss). In healthy people Dadhi act as Vrushya, Prankaraka (good for health), Mangalyakara.

According to Bhavaprakash Nighantu[7]

Dadhi Guna

Ushna, Agnidipak, Snigdha, Kinchit Kashaya Rasa Yukta, Guru, Amla Vipaki, Grahi, causes diseases of Pitta, Rakta, Shotha, increases Meda and Kapha, Shukra, Bala. Useful in Mutrakruccha Pratishyaya, Shita VishamaJwara, Atisaara, Aruchi Krushata

Contra indications[8]

Acharya Bhavmishra states that Dadhi should not be eaten at night but if someone wants to eat Dadhi at night then one should mix it with green gram soup or honey or ghee or sugar or Amla, also one should not use hot Dadhi.

Dadhi Guna according to sources[9]

Gow Dadhi (Cow milk curd)

Sweet and sour taste, Ruchikara, Pavitra Agnidipaka Hridyya (good for heart), Pushti Kara Vata Nashaka. It is best among all other curd.

Mahisha Dugdha (Buffalo milk curd)

Snigdha, increases Kapha, Vata Pitta Nashaka, Madhur Vipaki, Abhishyandi, aphrodiasic, Guru (heavy to digest), vitiates Rakta.

Aja Dadhi (Goat milk curd)

Grahi, Laghu, Tridosha Nashaka, Agnidipaka, useful in Shwasha Kaas, Arsha, Kshyaya, Krushata

Pakwa Dugdha Dadhi Lakshana[10] (curd prepared from boiled milk)

Ruchikara, Snighdha, Uttama, balances Pitta and Vata increses strength of Dhatu Agni and Bala.

Nisara Dugdha Lakshana[11] (fat free curd)

Sanghrahi, Shita, Vatkara, Laghu, Vishatmbha Karaka, Agnidipaka, Ruchikaraka, and useful in Ghrahini Roga.

Galita Dadhi Lakshana[12] (strained curd)

Galit Dadhi means curd which is strained through cloth.

Ati Snigdha Vatanashaka, Kaphakaraka, Guru, Ruchikara, increases Bala, Pushtikara, sweet in taste and does not vitiate Pitta (Na Ati Pitta Kruta).

Sasharkara Dadhi[13] (sugar added with curd)

Helpful in Trishna (thirst), Pitta Vikara, Rakta Vikara and in burning sensations.

Saguda Dadhi[14] (jaggery added with Dadhi)

Vatanashaka, Aphrodiasic, Bruhana, Truptikara and Guru.

Rutuanusar Dadhi Sevanniyam[15]

Indication

Hemant

Shishir

Varsha

Contraindication

Sharda

Grishma

Vasant

What happens if one eats curd without following the rule?[16]

Jwara, Raktapitta, Visarpa, Kustha, Pandu, Bhrama, Kamala

Dadhi Sara[17]

Thick and fatty part over curd is called as Sara.

Sweet Sara: Is guru in nature, aphrodisiac, balances Vata and reduces digestive fire.

Sour Sara: Useful in diseases of urinary bladder, increases Pitta and Kapha.

Mastu[18]

Watery part of Dadhi is called as Mastu.

It acts as good appetiser, Stroto Shodhaka, decreases thirst and Kapha, gives strength.


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Discussion

Dahi is sour and sweet in taste and Ushna Virya (potency). Ayurveda states that it is one of the items that appears cool but is hot in nature. Properties of Dahi changes according to its various types, origin of milk from which it is formed. Also, Dahi differs in action according to one’s Prakruti (body constitution of individual). Dahi is contraindicated in Sharda, Grishma, Vasant Rutu since in this time weather is hot and naturally Pitta Dosha gets aggravated, and consumption of Dahi may trigger Pitta Dosha. Dahi Sevan in wrong way may cause diseases like Jwara, Raktapitta, Visarpa, Kustha, Pandu, Bhrama, Kamala. These diseases are in general caused by vitiation of Pitta Dosha. Dahi is Abhishandi (increases sticky secretion in body) therefore it is contraindicated to consume Dahi at night.

Conclusion

Now a day there is a conflict between the thing that Dadhi is good or bad for our body. Here after discussing about types of Dahi and its properties one can conclude that Dahi has to be consumed by taking into account, the type of Dadhi and individual’s own Prakruti. Then one can have benefits of Dadhi without causing its adverse effect on body.

Reference

  1. Y. G. Joshi. Charak Samhita vol 1 fourth edition, Vaidyamitra publication, Pune, India, Sutrasthan26/81
  2. Ambikadatta Shastri Sushrut Samhita vol 1, reprint 1994 Chaukhamba publication, Varanasi, India, Sutrasthana 45/65-67
  3. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi,Dadhivarga 9-10.
  4. Y. G. Joshi. Charak Samhita vol 1 fourth edition, Vaidyamitra publication, Pune, India, Sutrasthan 27/225-227
  5. Ashtang Hrudaya, Sarvangsundarteeka, edited by Paradkar H. S., Chaukhambha Orientalia, Varanasi, Sutrasthan 5/29-33
  6. Ambikadatta Shastri Sushrut Samhita vol 1, reprint 1994 Chaukhamba publication, Varanasi, India, Sutrasthana 45/65-67
  1. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga 9-10
  2. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga17.
  3. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga10-12.
  4. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga13.
  5. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga14.
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  7. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga16.
  8. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga 17.
  9. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga18.
  10. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga 19.
  11. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga 20.
  12. Bhava Prakash Nighantu, Bhavamishra and Chunekar K. C., Hindi Comm., Chaukhambha Bharati Academy, Varanasi, Dadhivarga 21-23.

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