CurdL

Curd, known as 'दही' in Hindi, is a staple dairy product in Indian cuisine made by fermenting milk with lactic acid bacteria. Its origins trace back thousands of years in the Indian subcontinent where it is commonly made at home by allowing milk to ferment naturally or by adding a starter culture.

Curd has a smooth to thick consistency and a mildly sour taste, making it a refreshing accompaniment to meals or enjoyed on its own. It is commonly eaten with rice, chapatis, or as a cooling side dish with spicy foods. Curd is also versatile in beverages such as lassi or chaas.

Nutritionally, curd provides moderate amounts of protein and fat, with natural sugars derived from lactose. It contains minerals like calcium and potassium, along with trace amounts of vitamins such as vitamin B12 and vitamin A. Being a fermented food, it often contains beneficial live cultures.

Curd is vegetarian and considered an important source of dairy nutrients in Indian diets. Its creamy texture falls under a semi-solid food state.