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Ayurvedic Dravya · Dairy · — kcal / 100g

Hung curd (chakka)

Also known as: chakka, strained yogurt, Greek-style yogurt

Yogurt with its whey drained away — dadhi concentrated; the shrikhand base, thicker and heavier than the curd it came from.

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Hung curd (chakka) — Ayurvedic Dairy & USDA Nutrition

Hung curd (chakka) — Rasa: Sour, Sweet · Virya: Heating · Vipaka: Sour · — kcal per 100g (USDA).

Vāta: Pacifies (-1) Pitta: Increases (+2) Kapha: Increases (+2)
Rasa (Six Tastes)
Sour, Sweet
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Sour
Guṇas (Qualities)
Heavy, Dense, Oily, Slimy
Digestibility & Agni
2/5 · Agni 0
Seasons & Timing
Hemanta, Shishira · Midday

Classical Ayurvedic Profile & Preparation

Yogurt with its whey drained away — dadhi concentrated; the shrikhand base, thicker and heavier than the curd it came from.

Traditional Preparation (Samskara)

Hang fresh curd in muslin 4–6 hours; all yogurt rules apply with extra weight — the whey that drained off carried the lightness.

Classical Provenance: Dadhi lineage; shrikhand tradition.

Synergistic Combinations (Samyoga)

  • shrikhand with saffron and cardamom
  • thick raitas and dips
  • always at midday with spices

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: kapha disorders, congestion
  • Contraindication: high pitta, skin conditions
  • Contraindication: obesity
  • Incompatible pairing (Viruddha): at night (dadhi rule, intensified)
  • Incompatible pairing (Viruddha): heated
  • Incompatible pairing (Viruddha): with fruit in the same bowl (traditional caution)

Verified USDA Nutrition Facts for Hung curd (chakka)

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/2 cup (120g):

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