Curd & Raita
Curd is a fermented milk product that originated in the Indian subcontinent thousands of years back. It is an integral part of our food tradition. Indian cuisine is nothing without yogurt. People from the North love lassi & Raita, whereas people from the South loves curd rice or just curd by themselves. You will be amazed to know the varieties of dishes prepared from yogurt in India.
Curd/Yogurt - Recipes & more
Explore some of the different curd preparation recipes, usually Indian love. We tried to bring simple Indian home recipes.
Who invented yogurt/curd?
The origin of yogurt is unknown, but the thought has been invented in Mesopotamia around 5000 BCE. Curd is known as Dahi in India & the word is derived from the Sanskrit word ‘Dadhi’ that means sour milk. It plays a vital role in our daily meals. It’s been an important part of Indian cuisine since pre-historic times.
History
Food historian K.T Achaya mentioned that the curd was mentioned in Rigveda & eaten with rice in the Vedic age. He mentioned that the curd after dilution & churning butter globules in the liquid mass termed Prashadjya. Buttermilk was in wide use in Indian Subcontinent. The reference of Shrikhand came around 500 BCE & Dahi vada appears in the 12th Century.
Acceptance in Today's World
Yogurt is not new to this world. You will find a wide range of by-products derived from yogurt. In India, yogurt is always considered to be holy food. We consume yogurt before any auspicious beginning. We also use it to make prasad & to perform Abhishekam. The use of fermented milk products is mentioned in Ayurveda for medicinal purposes. It has a cooling effect & microorganism helps to have health benefits when consumed.
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