Curd or Dahi holds a special place in our hearts, especially Indians. A traditional Indian thali is incomplete without raitas made up of curd. Moreover, curd has vital vitamins and is even healthier than a glass of milk. All my life, I have eaten curd in various forms. Right from having it as raita to being having it as a dressing on a salad, curd's journey has been long. Moreover, an Indian mother especially mine, just cannot get over curd. This is because this superfood helps with digestion, bone health, improves immunity, and reduces high body heat. Isn’t it amazing?
Now, all of us do know about curd but only a few would know about its history and origin. Well, curd came into existence many many years ago. Among the most popular legends about its origin, one of the most popular states that some Turks, while traveling across a desert, had kept milk in a goatskin bag and slung it on the camel back. Now, what happened was the desert sun and the bacteria in the bag enabled the preparation of curd.
Until recently, I used curd and yogurt interchangeably to refer to this creamy product. Many of us considered curd and yogurt synonymous. I finally found out that they are NOT THE SAME. I can finally say that curd does has a special corner in the heart while the yogurt does not quite fill. Curd is a dairy product made with curdling milk with an edible acidic substance like vinegar, lemon juice, and even curd itself.
Health benefits of curd
• Curd or dahi possesses good bacteria called pro-biotics which help in smoothening the digestion system and heal upset stomach
• Curd is an ultimate immunity booster and helps in weight loss when used in the right amount
• It is rich in essential proteins and minerals like calcium which helps in keeping the bone strong.
• Curd helps in reducing hypertension and prevents cardiovascular diseases
• Curd is extremely beneficial for preventing infections and allergies.
• It is not only good for hair and skin but is also heart-healthy.
Talking about curd and yogurt, both have a very basic difference. When milk is mixed with curd or lemon, it yields several types of lactic acid bacteria also known as Lactobacillus whereas yogurt is prepared with commercial fermentation by ingesting a specific type of bacteria strain. Though curd has a lesser amount of lactose, it is still not recommended for lactose intolerants as the level of lactose may vary from one person to another. However, Greek-style yogurt is recommended for people suffering from lactose intolerance.
Since we have talked about curd, we have brought for you a simple and quick recipe for curd rice, a dish that no one can hate. Have a look.
Ingredients
- 1 cup rice
- 1 ½ cup curd
- 3 cups water
- 1 tsp grated ginger
- 1 chopped green chili
- 3 dried red chilies
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tsp mustard seeds
- 5 curry leaves
- 1 tsp oil
- ¼ tsp hing
- 1 tsp chopped coriander leaves
Method
- Take rice and pressure cook with water for one whistle
- After its done, open the cooker and mash the rice properly
- Add curd into it and mix well
- Take a pan and heat oil
- Add mustard seeds and let them splutter
- Now add curry leaves, hing, red chilies, urad dal chana dal
- Add green chilies and ginger
- Sauté for 1 to 2 minutes
- Pour the tempering on rice and mix well
- Add it to a bowl and garnish with coriander leaves
- Serve
Enjoy!!