Classical Ayurvedic Profile & Preparation
Classical dadhyodana — cooling, grahi (stool-binding) comfort food; the traditional meal-ender of the South and the traveler's safe dish.
Traditional Preparation (Samskara)
Soft-cooked rice folded with fresh curd and a little milk, tempered with mustard, ginger and curry leaves. Midday only — curd after sunset is classically discouraged.
Classical Provenance: Bhojanakutuhala (dadhyodana); South Indian tradition.
Synergistic Combinations (Samyoga)
- mustard-curry leaf tempering with ginger
- pomegranate seeds or grated cucumber
- with lemon or mango pickle
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: kapha excess / congestion
- Contraindication: cold, cough, sinusitis
- Contraindication: night meals
- Incompatible pairing (Viruddha): curd at night
- Incompatible pairing (Viruddha): curd with fresh fruit mixed in (banana especially)
Verified USDA Nutrition Facts for Curd rice
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup (200g):
| Nutrient | Per 100g | Per Serving (1 cup) |
|---|---|---|
| Energy (Calories) | 92 kcal | 183 kcal |
| Protein | 2.8 g | 5.5 g |
| Total Carbohydrates | 15.4 g | 30.8 g |
| Dietary Fiber | 0.3 g | 0.6 g |
| Total Sugars | 1.7 g | 3.5 g |
| Total Fat | 1.9 g | 3.9 g |
| Calcium | 59.2 mg | 118.4 mg |
| Iron | 0.73 mg | 1.47 mg |
| Magnesium | 10.2 mg | 20.5 mg |
| Phosphorus | 61.8 mg | 123.7 mg |
| Potassium | 91 mg | 181 mg |
| Sodium | 205 mg | 410 mg |
| Zinc | 0.37 mg | 0.73 mg |
| Copper | 0.04 mg | 0.08 mg |
| Manganese | 0.19 mg | 0.37 mg |
| Selenium | 4.0 µg | 7.9 µg |
| Vitamin C | 0.2 mg | 0.5 mg |
| Vitamin A (RAE) | 18.5 µg | 36.9 µg |
| Vitamin E | 0.06 mg | 0.13 mg |
| Vitamin K | 2.6 µg | 5.2 µg |
| Thiamin (Vitamin B1) | 0.12 mg | 0.23 mg |
| Riboflavin (Vitamin B2) | 0.10 mg | 0.20 mg |
| Niacin (Vitamin B3) | 0.75 mg | 1.50 mg |
| Vitamin B6 | 0.05 mg | 0.10 mg |
| Folate (DFE) | 65.3 µg | 130.6 µg |
| Choline | 8.1 mg | 16.1 mg |
