vilvgnimantha yonka kmarya pal bal

paryaca tasra pippalya vadamr bhatdvayam

gitmalak drk jvant pukargur
abhaycmt ddhi jvaka-abhakau ah
must punarnav meda skmailotpala-candane
vidr vamln kkol kkansik
e palonmitn bhgn atnymalakasya ca
pacadadyttathaikaddhyam jaladroe vipcayet
jtv gatarasnyetnyauadhnyatha tam rasam
tamcmalakamuddhtya nikalam taila sarpio
pala dvdaake bhrav dattv crdhatulm bhiak
matsyaiky pty lehavat sdhu sdhayet
aphalam madhunctra sidhate pradpayet
catu palam tugkry pipply dvipalam tath

palam ekam vidadhycca tvagel patra kerasam

ityayam chyavanapram param-ukto rasyana
ksa-vsa-haracaiva vieeopadiyate
ka-katnm vddhnm blnm cgavardhana
svarakayam-urorogam hdrogam vta oitam
pipsm mtra uklasthn domcaivpakarati

medhm smtim kntim anmayatvam

yu-prakaram balam-indriym
sru-praharam param-agnivddhim
bala-prasdam pavannulomam
rasyanasysya nara-prayogt
labheta jropi kuipravet
jarktam prvam-apsya rpam
bibharti rpam nava-yauvanasya

Malayalam name

Sanskrit name

Botanical name

Hindi name

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Vilva
Agnimantha
yonaka
Kmarya
Pala
Bal
Prnipari
lapari
Mapari
Mudgapari
Pippaly
Pippaly
Pippaly /
gajapippal
vadamra /
Gokura ??
Bhati
Kahakri
Karkaargi
Bhmyamalaki
Drk
Jvanti
Pukaramla
Aguru
Hartak
Guc
ddhi (not in AH)
Rabhaka 1
Jvaka
ah
Musta
Punarnava
Meda
(avagandha is
used instead)
Utpala
Candana
Vidr
Va , vamla
Kkoli (atvar
is used instead)
Kkansik

Aegle marmelos

Centrosema
pubescens

Mucuna pruriens
or Tribulus
terrestris

Phyllanthus neruri

Kaempferia
rotunda
Santalum album
Adathoda vasica
Fritilleria roylei
Leea hirta

malak

Emblica officinalis

Ghee
Tila tailam
Tugakri

Arrow root

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Pippal

Long pepper

Ela
Patram

Cardamom
Pogostemon
patchouli

48.

1 palam each of the Kashaya herbs + Fresh gooseberry 500 Nos with seeds
removed - in 16 idangazhi water reduce to 4 idangazhi = this is kashayam
Gooseberry + 6 tuas ghee + 6 tuas sesame oil fry the gooseberry in this
mixture grind
Store the remaining ghee and oil
In the Kashaya add 50 palas of rock sugar mix strain keep on stove when it
is ready
add the ground gooseberry + 4 palas kvanr + 2 palas thippali + elangu
vargam, elathiri, pacchila, ngappvu all three in quantity of 3 kazhanju +
powder and add mix
add the ghee and oil that was remaining from the frying of gooseberry
after cooling, add 6 tuas of honey
Ready
1 palam = 48 gms
1 kazhanju
1 tuam (6 tudam = 120ml)