In Vedic Yajnas, or sacrificial rituals, curd (also known as
dadhi or dahi) plays a significant role, reflecting its importance in ancient
Indian culture and spirituality. Derived from the root ‘dha’ meaning "to
support" or "to sustain," curd is considered a superior food
item to milk in terms of sustaining the health of the body.
In various Vedic sacrifices, curd serves multiple purposes:
Oblations and Consumption: Curd is used to curdle fresh, hot
milk, which is then offered as an oblation in the sacrificial fire.
Additionally, the sacrificer consumes this curdled milk during rituals such as
the Darsha sacrifice and the Agrayana rite.
Animal Sacrifice (Pashubandha): In rituals involving animal
sacrifice, curd is utilized to prepare prishadajya, a mixture of curds and
ghee. This mixture is then sprinkled over the immolated animal and is expected
to be consumed by the sacrificer during the diksha rite, which is the consecration
of the sacrificer in a Soma sacrifice.
Dadhigraha: This term refers to the drawing of curds offered
to Prajapati, a deity associated with creation, just before the morning
pressing of the soma juice. This offering symbolizes reverence and devotion to
the divine.
Dadhigharma: During a Somayaga, which is a type of Vedic
ritual involving the pressing of soma juice, dadhigharma is a beverage made
from hot milk and curdled milk. This mixture is poured into a warm pot by the
adhvaryu priest and used as a libation at the midday pressing of the soma
juice. It represents a sacred offering to the gods.
Dadhimantha: Another beverage used in sacrifices,
dadhimantha is made from grains (saktu) mixed with curds. Like dadhigharma, it
is offered as part of the ritual and holds symbolic significance in the context
of the sacrifice.
Overall, curd holds a special place in Vedic Yajnas, serving
as an essential element in various rituals and offerings. Its use underscores
the intricate relationship between food, spirituality, and the natural world in
ancient Indian culture.