Dadhi (Curd), or yoghurt, is a widely consumed dairy product with many health benefits. In Ayurveda, Dadhi has been used as a food & also used as an ingredient in various formulations. This paper explores the properties of curd and its consumption rules in Ayurveda, focusing on its usage in multiple forms in day-to-day life. This article reviews available literature related to the research question to enlighten the role of curd in digestive disorders. Being the richest source of probiotics, curd offers beneficial and healthy microflora to our alimentary canal. Curd is a widely consumed dairy product with many health benefits. The properties of Dadhi are Rochana (increases appetite), Deepana (carminative), Vrushya (aphrodisiac), Snehana (unctuous), and Balavardhaka (increases strength). Amla vipaka (Sour taste after digestion), Ushna Virya (hot in potency), Vataghna (alleviates Vata) and Brumhana (nourishing)1 . Aims & Objectives: To compile information related to Dadhi consumption guidelines & its usage in various forms with current practices. Material & Method: The data is collected from multiple classical books & articles related to Dadhi. Curd is highly regarded in Ayurveda for its numerous health benefits. This article will provide a brief overview of the qualities, types, indications, contraindications, current practices of curd consumption and practical applications in everyday routines.