ĀYURVEDIC LIFESTYLE MANAGEMENT

COURSE [FOR PERSONAL HEALTH CARE]

(ALMC)

PART – IV

PRACTICAL MANUAL

Swami Vivekananda Yōga Anusandhana

Sansthana, Bengaluru - 560105
Sushrutha Ayurvedic Medical College and
Hospital, Bengaluru – 560105
 i

III. PRACTICAL MANUAL

CHAPTERS
1. Self-assessment of prakriti & lifestyle recommendations.
2. Bhaiśhajya kalpanā - Introduction to Āyurvedic recipes.
3. Āhāra kalpanā - Introduction to Āyurvedic diet & dietetics.
CONTENTS Page No

1. Self-assessment of Prakriti & lifestyle recommendations

1.1. Introduction.
1.2. Tridōśha Prakriti Assessment and Lifestyle
recommendation.
1.3. Triguṇa Prakriti Assessment and Lifestyle

recommendation.
1.4. Quality of life Assessment and Lifestyle recommendation.
1.5. Identification of commonly used Ayurvedic medicinal plants.
2. Introduction to Āyurvedic recipes 1-12 2.1. Preparation of different
types of Kaśhaya): 1-3 2.1.1. Swarasa (Expressed Juice). 1 2.1.2.
Kalka (Paste). 1 2.1.3. Kaśhāya (Decoction). 2 2.1.4. Hima (Cold
infusion). 2 2.1.5. Phānta (Hot infusion). 3 2.1.6. Chūrna (Powders)
3 2.2. Preparation of other dosage forms. 4-8 2.2.1. Sneha Kalpana
(Medicated ghee or Oil). 4 2.2.2. Avalēha (Confectionaries). 5 2.2.3.
Lēpa kalpanā. (Anointment). 6 2.2.4. Soundarya chūrṇa (Face wash
powder). 7 2.2.5. Hair wash powder (Dry shampoo). 7 2.2.6. Lip
Guard Balm. 7 2.2.7. Foot Guard Cream. 8 2.2.8. Mosquito
repellent (Dhūpa). 8 2.2.9. Anti-cockroach cake. 8
3. Āhāra kalpanā - Introduction to Ayurvedic diet & dietetics. 9-11

3.1. Manḍa (Boiled rice water). 9 3.2. Pēya (Thin Gruel). 9 3.3.
Vilēpī (Semi solid gruel). 9 3.4. Ōdana (Cooked rice). 9 3.5.
Yavāgū (Gruel of Cereals) 10
3.6. Yūśha (Gruel of Pulses) 10
ii
3.7. Mantha (Churned extract). 10 3.8. Pānaka (Sharbat). 10 3.9.
Māmsa Rasa (Meat soup). 11 3.10. Takra Kalpanā (Butter milk) 11
 iii
CHAPTER – 2.
BHAIŚHAJYA KALPANĀ
INTRODUCTION TO ĀYURVEDIC RECIPES
The term Bhaiśhajya Kalpanā comprises of two words –Bhaiśhajya and
Kalpanā. Any substance can be called “Bhēśhaja” if it can mitigate the disease1. It is
also called “Auśhadham” which means a substance having the capability to alleviate
the pain and restore back the health2.
Kalpanā which literally means making, manufacturing or preparing and is a
method, process or a plan of preparation of medicines using either a single drug or
several drugs3. It can be called as dosage form in the perspective of modern
pharmacy.

2.1. Pañchavidha Kaśhāya Kalpanā (Preparation of five types of

Kaśhayas): There are five primary preparations in Bhaiśhajya kalpana viz., Swarasa
(Expressed juice), Kalka (Paste), Kaśhāya (Decoction), Hima (Cold infusion) and
Phānṭa (Hot infusion). They are progressively heavier for digestion and less in
potency4.
2.1.1. Swarasa (Expressed Juice):
Freshly extracted juice of a plant is called as Swarasa5.Juice extracted from
plants by exerting mechanical pressure is known as Swarasa or expressed juice6.
Method: The fresh herb is cleaned well, pounded in a mortar, resultant paste is rolled
into a bolus, squeezed through a clean cloth and the expressed fresh juice is
collected in a clean container and stored.
Adjuvants: Honey (Madhu), Sugar candy (Sitā), Sugar (Śarkarā), Hot
water. Dose: 5- 30 ml depending on the age and digesting capacity.
Shelf Life: 24 Hours.
Uses: Given to the patients who have strong digestive power with a disease of
acute nature.
2.1.2. Kalka (Paste):
A soft mass or paste with juice, prepared by pounding the drug is known as
7
Kalka. Paste of a wet drug is prepared without adding water & dry one with little
quantity of water.8,9 Method: Fresh or dry drugs are first cleaned with water, chopped
into fine pieces. Pounded and macerated in mortar and pestle until the paste
becomes fine. In case of dry drug, it is powdered first and filtered with a cloth, mixed
with appropriate quantity of water, then rubbed in pestle and mortar and made into a
paste.
Adjuvants: Honey, Jaggery, Sugar
Shelf Life: 24 Hours.
Dose: 5- 25gms.

1
भेषरं ोगभयं जयतीित भेषजम ्इÂयमरः ॥ (श. क. þु.)
2
तदे व यĉुं भैषºयंयदारोµयाय कÐपते ॥ (च. स.ं स.ू 1/134)
3
कÐपनंयोजनिमÂयथªः । (þ. ग.ु िव.)
4
अथातः Öवरसः कÐकः ³वाथIJ िहमफाÁटकौ । ²ेयाः कषायाः प¼चैते लघवः Öयय ु ªथो°रम ् ।। (शा. म.
ख. 1/1)
5
आहतात्त±णाÂकृĶाद्þÓयात ्±ुÁणात्समĦुरे त ् ।
6
वľिनÕपीिडतो यः स रसः Öवरस उ¸यते ॥ (शा. म. ख. ½)
7
यÆýिनÕपीिडतोþÓयाþसः Öवरस उ¸Íते । (च. सं. स.ू 4/7)
8
यः िपÁडो रसिपĶाना स ं कÐकःपåरकìितªतः ॥ (च. सं. स.4/7) ू
9
þÓयमाþ«िशलािपĶंशÕ ु कं वा सजलंभवेत ् । ÿ±ेपावापकÐकाÖतेतÆमानंकषªसिं मतम ॥ (शा. म.
ख. 5/1) ्
1
2.1.3. Kaśhāya (Decoction):
The preparation obtained by boiling the drugs with water is called as Kaśhāya
or Śrita10. Method: It is prepared by boiling 1 part of powdered drug with 16 parts of
water in an earthen vessel and reduced to 1/8th part11.Though this method is followed
generally, water and the drug ratio depends upon the hardness of the drug (Table
No.1).

Table No. 1. Drug and water ratio depending upon hardness of the
drugs Hardness Examples Drug: Water Ratio
Soft – Mrudu Guduchi 1: 4
Medium- Madhyama Triphala, Dashamoola 1: 8
Hard - Katina Daruharidra 1: 16

In case of Kaśhāya comprising of mixture of Soft, Medium and Hard drugs then
the Medium quantity of water should be taken i.e.1:812.
Adjuvants: Jaggery, Ghee, Sesame oil.
Shelf Life: 24 Hours.
Dose: 30- 60 ml
Note: While boiling Vessel should not be covered.

Kśhīrapāka Kalpanā:
Kśhīrapāka is a unique preparation found in Ayurvedic pharmacopoeia where
milk is the media in which drug is dissolved. As the method of preparation is similar to
that of Kaśhāya preparation so it is considered under Upakalpanā of Kaśhāya
Kalpanā. Kshīrapāka is prepared with 1 part of prescribed drug, 8 parts of milk, and
32 parts of water (1:8:32)13, all these are taken in a clean stainless-steel vessel and
boiled over mild fire until only milk part remains.
Adjuvants: Jaggery, Ghee, Sesame oil.
Shelf Life: 24 Hours.
Dose: 30-60ml
Note: While boiling vessel should not be covered.

2.1.4. Hima (Cold infusion):

Coarsely powdered drug is soaked in water overnight and filtered next day. The
liquid obtained is called as Hima or Sheeta 14.
Method: To prepare Hima, one part of coarse powder of a drug is added with 6 parts
of water15, this mixture is kept over-night. Next day the drug is macerated well and
filtered through a clean cloth.
Adjuvants: Jaggery, Ghee, Sesame oil.
Shelf Life: 24 Hours.
Dose: 30- 60 ml.
10
वÆहौ त³ु विथतंþÓयंशत ृ माहòिIJिकÂसकाः ॥ (च. स.ं स.ू 4/7)
11
पानीयंषोडशगण ु ±
ं ुÁणेþÓयपलेि±पेत ् । मÂृपाýे³वाथयेद्úाĻमĶमांशावशेिषतम ॥ ्
तºजलंपाययेĦीमान्कोÕणंमĬृ िµनसािधतम ॥ (शा. म. ख. 2/1-2) ्
12
þ. ग. िव. उ. यादवजी ु
13
±ीरमĶगण ं Óया±ीराÆनीरं चतग
ु þ ु ªु णम । ् ±ीरावशषेंतÂपीतंशल
ू मामोĩवंजयेत ॥
् (शा. म. ख.
2/161)
14
शीतो रािýंþवेिÖथतः ॥ (अ. Ń. क. 6/10)
15
±ुÁणंþÓयपलंसÌयक्षड्िभनêरपलैः Èलत ु म । ् िनशोिषतिहमः स ं Öया°था शीतकषायकः ॥
(शा. म. ख. 4/1)
2
2.1.5. Phānṭa (Hot infusion):
Softening and extracting the drug in hot water is known as Phānṭa. It is lightest
for digestion amongst all the basic preparations. This Kalpanā is mainly advocated for
the drugs which are volatile in nature.
Method: To prepare Phānṭa, 4 parts of hot water should be added to coarse powder of
1 part of the drug16.After some time the powder must be macerated well, filtered, then
the filtrate is known as Phānṭa.
Adjuvants: Guda (Jaggery), Ghrita (Ghee), Taila (Sesame oil).
Shelf Life: 24 Hours.
Dose: 30- 60 ml
Uśhnōdaka:
Uśhnōdaka is the boiled water in lukewarm state. This boiling process certainly
brings changes in its properties. Boiled water is a good digestive and carminative.
Method: To prepare ‘Uśhnōdaka’ clean and soft drinking water is taken in a clean
stainless-steel vessel. The vessel is placed over mild fire and the water is boiled until
one eighth (1/8), one fourth (1/4) or half (1/2) part of water remains in the vessel; or it
is boiled and reduced to one third (1/3).
Types: While preparing ‘Uśhṇodaka,’ If only quarter part of the water is
evaporated, it mitigates Vāta Dōśha; if 3/4th of water is evaporated then it mitigates
Kapha Dosha and if the water is half reduced, it mitigates Pitta Dosha, it is Grāhī
and Tridōśhahara.17 Note: While boiling Vessel should not be covered.
2.1.6. Chūrṇa (Powder):
The term Chūrṇa may be applied to the powder of a single drug or a mixture of
two or more drugs which are powdered separately prior to their mixing to
homogeneity.18 Types of powder depending on Particle Size:
● Coarse powder – Sieved through No.18-20 sieve for cold infusion, hot
infusion, decoction.
● Fine powder – Sieved through No.60 sieve for tablets, semisolid
preparation. ● Very fine powder- sieved through No.100 sieve for ash,
collyrium.
Method: Drugs mentioned in the formulation are cleaned and dried. All the
ingredients are pounded in mortar and pestle separately and sieved through fine
cloth. Then all the powders are mixed thoroughly to form homogenous mixture.
 Note: Drugs are individually powdered because each drug differs from the
other in its consistency and constituents. Hence, they are to be separately powdered
and mixed at the end to avoid pharmaceutical errors.
Adjuvants: Sugar, Jaggery, Honey, Ghee, Warm Water.
Shelf Life: 2- 6 months.
Dose: 12 gm.

16
±ुÁणेþÓयपलेसÌयक्जलमÕुणं िविनि±पेत । ् मÂृपाýेकुडवोÆमानंततÖतą ु ावयेÂपटात ् ।।
(शा. म. ख. 3/1)
17
तÂपादहीनंवात¶नमधªहीनÆतुिप°िजत ् । िýपादहीनंĴेÕम¶नंसङ्úाĻिµनÿदं लघ।। (शा. म. ख.
2/161) ु
18
अÂयÆतशÕुकं यदþ््ÓयंसुिपĶंवľगािलतम । ् तÂÖया¸चण« ू रजः ±ोदÖतÆमाýा कषªसिं
मता ॥ (शा. म. ख. 6/1)

3
2.2. Preparation of other dosage forms:
2.2.1. Snēha Kalpanā (Medicated Oil or Ghee preparation):
Mainly there are two Dosage forms among the Snēha Kalpanā viz., Thaila
Kalpanā or oil preparation and Ghrita Kalpanā or ghee preparation.

Ghrita Kalpanā (Ghee preparations):

These are preparations in which ghee is boiled with prescribed decoctions and paste
of drugs according to the formula. This process ensures absorption of the active
therapeutic principles of the ingredients used.

Taila Kalpanā (Oil Preparations):

These are preparations in which oil is boiled with prescribed decoction and
pastes of drugs according to the formula. This process ensures absorption of the
active therapeutic properties of the ingredients used.
There are four basic constituents required for processing of Snēha Kalpanā
viz., Snēha Dravya i.e., oil or ghee; Kalka Dravya or Drugs for paste; Drava Dravya or
drugs for liquid media and Gandha Dravya or flavouring agents (wherever mentioned)

Purpose of Snēha Kalpanās:

1. To extract the fat soluble and water-soluble active principles of plants and
minerals. 2. To obtain extra benefits of specific oil or ghee used.
3. To preserve the drug or drugs for longer time.
4. To enhance and hasten the absorption of drugs.

General rule for the preparation of Snēha:

The ratio of paste taken is ¼ part to that of Snēha and decoction 4 parts to
that of Snēha and preparation is carried out under low fire till it is reduced to the
quantity of Snēha Dravya19.
Method: First the Snēha has to be subjected to Mūrchana process (procedure
in which the raw oil or ghee is boiled with fine powder of selected medicinal drugs
and desired quantity of water to get rid of impurities and bad odour present in it).
Specific quantity of liquid media is added to the above Snēha and then mild heat is
given. Specific quantity of paste is added to the mixture of Snēha and liquid and then
moderate heat is given. After completion of the cooking process filter the Snēha. If
flavoring agents are to be added as per recipe; powder them, make into Pōttali and
suspend in the prepared oil.

Characteristics of well-cooked Snēha (Snēhapāka) at the end of process:20 At the

end of process, Snēha and paste should possess the following characteristics. 1.
Paste can be rolled into wick between two fingers.
2. If the Snēha or paste is put on fire it should not produce any sound,
indicating that it is free from moisture.

19
कÐका¸चतग ु ªु णीकृÂय घत ृ ंवा तैलमवे वा । चतग
ु ªु णेþवेसाÅयंतÖयमाýा पलोिÆमता ॥ (शा. म. ख.
9/1)
20
वितªवÂÖनेहकÐकः Öयाīदाङ्गÐ ु या िवमिदªतः ॥ शÊदहीनोऽिµनिनि±ĮःÖनेहः िसĦो भवे°दा ।
यदा फे नोģमÖतैलेफे नशािÆतIJ सिपªिष । गÆधवणªरसोÂपि°ः ÖनेहिसिĦÖतदा भवेत ् । (शा. म.
ख. 9/12-14)

4
3. Oil should yield good amounts of foam and foam subsides in the case of
ghee. 4. Smell, colour and taste of the drugs used for the preparation get
assimilated into the prepared oil or ghee.
Shelf life: Classically - 16 months.
Dose:
● Shōdhana - Quanity of Snēha that can be digested within 12 hours.
● Shamana – Quantity of Snēha that can be digested within 24 hours.
Precautions: During the process:
i) Maintain the uniform intensity of fire throughout the process in order to get
desirable grade of temperature.
ii) Gentle boiling of Snēha is to be maintained continuously.
iii) In very hot Oil, decoction should not be poured suddenly, if done; il will spurt
from the vessel. Hence with continuous stirring decoction has to be added
gradually. iv) The mixture should be stirred constantly and carefully to ensure
that the paste is not getting sticked to the bottom of the vessel resulting in
carbonization.
v) Care should be taken to determine the proper stages of Snēhapaka.
After the process:
Flavouring agents if mentioned should be added gently with stirring the oil,
when the oil is in luke warm condition. The prepared oil should be preserved in
moisture free containers.
2.2.2. Avaleha (Confectionaries):
As this formulation is to be licked while consuming it is termed as Avalēha21. Dosage
form is neither too thin nor too thick. It is considered as nutraceutical formulation
because it is used in the prevention and treatment of the diseases.
Definition: It is defined as “A semisolid preparation which is prepared by
re-boiling of decoction with drugs and additives, till it solidifies and attains signs of
proper cooking.22 Essential ingredients:
● Liquid media-Like decoction, expressed juice and hot infusion etc.
● Sweetening Agents-Sugar, Jaggery, Honey.
● Additive-Added to increase the potency and the palatability of the
drugs. ● Fats-like ghee, oil etc.
Quantity of ingredients:
The general ratio is - sugar 4 parts; jaggery 2 parts; liquid media 4 parts;
powder 1 part.
Siddhi Lakśhaṇas23 (Confirmatory tests):
 Should produce 1-2 thread consistency when pressed between two
fingers and released (Tantumatvam).
 If put in water should sink in it (Apsumajjanam).
 If put in water should not spread (Sthiratvam).

21
िलह्आÖवादने । (श. क. þु.)
22
³वाथादीनांपन
ु ःपाकाĤनÂव सा ं रसिøया । सोऽवलेहIJ लेहःÖया°Æमाýा ÖयाÂपलोिÆमता ॥ (शा.
म. ख. 8/1)
23
सप³ु वेतÆतम ु ÂवंÖयादवलेहोऽÈसम
ु ºजित । खरÂव पीिडते ं मþुा गÆधवणªरसोĩवः ॥ (शा. म. ख.
8/3)

5
 When pressed between two fingers, finger prints appears on the Leha
(Pīditē Mudrā)
 Yellowish brown foam (Varṇōtpatti).
 Must attain odour, colour and taste of the ingredients (Gandha
Rasotpatti)  Takes a wick like shape when rolled between
fingers(Vartivat).
 Sticks to spatula (Darvī Pralēpa).
Dose: 12 - 48 g
Shelf life: 1 year
Storage: In an air tight container, most preferably glass, porcelain or plastic.

2.2.3. Lēpa Kalpanā (Anointment):

Lēpas are herbal preparations which are meant for external application to the
24
skin . The selected freshly collected wet drugs are pounded to fine paste form and
used for external application as Lēpa. If dry drugs are used then they are pounded to
fine powder form and mixed with water or Rose water to convert it into paste and
applied topically.

Method of Application:
Lēpas are usually applied against the hair follicular direction. This facilitates the
quicker absorption of the drug through hair follicles, sweat glands and blood
capillaries. Lēpas are removed soon after they dry over the place of application.
 Therapeutically Lēpas are effective in wet state and they turn non potent and irritant
to the skin when it becomes dry.

Contra-indications:
Lēpa should not be applied at night as night time is naturally cool and helps in
transfer of body temperature from hair follicles. If Lēpa is applied on the skin, transfer
of this temperature will be hampered leading to vitiation of Dōśha resulting in
worsening of the existing skin ailments.

General rules followed during application of Lēpa:

 All Lēpas are for instant and single use.
 Previous Lēpa should never be covered by the fresh one.
 If Lēpas are too thin the layer of the paste develops cracks and it gets dried
up before the medicinal value penetrates into the skin.
 The paste should be neither too oily nor too dry.

Soundarya Vardhaka Lēpa (Paste to improve complexion):

The Ingredients are -
1. Rakta Chandana (Pterocarpus santalinus)
2. Manjistā (Rubia cordifolia)
3. Lōdhra (Symplocos racemosa)
4. Kuśṭha (Saussurea lappa)
5. Priyangu (Callicarpa macrophylla)
6. Vatānkura (bud of Ficus bengalensis)
7. Masūra (Lens culinaris) flour

þÓयमाþ« िशलािपĶंशÕुकं वा सþवंतनु । दे हेÿलेपनथ«तÐलेप इÂय¸ुयतेबध

24
ु :ै ॥ (þ.ग.िव.) ु

6
All the above are taken in equal quantity, made into fine powder, mixed thoroughly and
applied along with rose water.

2.2.4. Soundarya Chūrna / Facewash powder:

1. Masoor dal Flour.
2. Green gram Flour.
3. Bengal Gram Flour.
4. Kachōra (Curcuma zedoaria) fine powder in equal quantity.
5. Turmeric 1 pinch.
The above said ingredients are mixed in water and used as scrub while washing
face. In case of dry skin, it can be mixed with milk cream or yogurt and used.

2.2.5. Hair wash Powder/ Dry Shampoo:

Definition: A shampoo is a preparation of a surfactant (i.e.surface active
material) in a suitable form–liquid, solid or powder–which when used under the
specified conditions will remove surface grease, dirt and skin debris from the hairs
shaft and scalp without adversely affecting the user.
Powder Shampoo
  Soapnut powder 25%
 Indian Soapberry powder 25 %
 Indian Gooseberry powder 5%
 Hibiscus flower Powder 5%
 Henna powder 5%
 Sodium carbonate 22%
 Potassium carbonate 7%
 Borax 6%
 Perfume q.s

2.2.6. Lip Guard Balm:

Lip Balms help to repair dry, cracked, chopped lips and protect them from the
drying effect of cold, dry winds of winter.
Ingredients:
 Solid oil / Soy wax / Cocoa Butter 1 tsp
 Almond/ Olive/ Coconut oil 1 tsp
 Infused oil 4 tsp
 Herbs- Peppermint / Chamomile q.s
 Essential oil (Rose oil, Sandalwood oil, Lavender, Jasmine, Cherry) 3
drops  Colouring agent (Beetroot/ Pomegranate, Tomato, Watermelon,
Cherry, Orange, or Carrot) Optional
Method: Use a double boiler to melt the solid wax / butter, mix the infused oils,
again melt. Essential oils are added at the end. Pour it into the lip balm container and
allow for cooling.

2.2.7. Foot Guard Cream:

Foot guard creams are used for the dryness of the heels. It moisturizes
the skin, softens the heels and relieves painful or infected cracks.
7
Ingredients:
● Beeswax - 3tsp
● Castor oil, Coconut oil or Sesame oil 1tsp
● Glycerin 1 tsp
● Vitamin E oil 1 tsp
● Essential Oil 3 drops
Method: Use a double boiler to melt the solid wax, mix the coconut oil and
continue heating for a minute. Essential oils are added at the end. Pour it into the
container and allow for cooling.
Application: Exfoliate the skin of the heel using natural pumice stone. Apply the
Foot with guard Cream and leave overnight. Soaking the foot in 1 tub of warm water
with 5 spoons of salt for 15 mins is advised.

2.2.8. Mosquito repellent / Dhūpa:

Natural mosquito repellents don’t actually kill mosquitoes, but it works by
driving away the mosquitoes. They are safe for infants, old people as they are
derived from natural materials.
Ingredients:
1) Eucalyptus oil, Neem oil, Clove oil and Cinnamon oil. These oils can be
mixed with water and used to spray on the body as well as room freshener to drive
away mosquitoes. 2) Guggulu (Commiphora mukul) 5 parts, Kuśhṭha (Saussurea
lappa)1 part, Tagara (Valeriana vallichii)1part, Haridrā (Curcuma longa) 1 part,
Camphor 1 part, Jaṭāmāmsi (Nardostachys jatamansi) 1 part, Lavender / Essential oil
10 drops.
Method of preparation: Above ingredients are made into fine powder and are
mixed with wood powder to form into cone shaped Dhupas, which can be lit
when required.

2.2.9. Anti-cockroach cake:

Natural Anti-cockroach cakes help in eliminating the pest without much
difficulty. These are made out of natural items which are used in day to day life and
hence can be easily prepared, cost effective and are not harmful for human beings.
Ingredients: Borax 1 part, rice flour 1 part, milk in sufficient quantity. Method:
Borax is made into powder and mixed with rice flour; sufficient quantity of milk is
added to make into dough form. They are made into spherical balls and placed in the
corner of the rooms.
Note: Boric acid and Sugar or baking soda and sugar can also be made into
cakes and used as natural anti- cockroach cakes. As cockroaches get attracted to
food articles and especially sugar, they fall easy prey to these. Strong odour of some
of the spices like Cinnamon leaves act as natural repellents for cockroaches and
other insects.

8
CHAPTER – 3
ĀHĀRA KALPANĀ
INTRODUCTION TO ĀYURV ĒDIC DIET & DIETETICS
Āyurvēda emphasizes more on “Prevention” rather than cure of diseases,
hence, advocates on the intake of ideal food to attain and sustain good health.25
Food is most essential to maintain a good life and the same food if consumed
inappropriately becomes the root cause for many diseases. It is said to be Mahā
Bhēshaja (supreme medicine) by Kāśyapa. It is also quoted that “No amount of
medication can do any good to patient who does not observe Pathya (proper regime
of diet), likewise no amount of medication is needed if he follows Pathya.”
3.1. Manḍa (Boiled Rice water):
This Kalpanā is prepared by using rice and water in 1:14 proportion. The rice is
cooked in said proportion of water and then, only water content of the prepared
formulation is collected as Manḍa (watery portion of rice gruel).26
Properties: It is light for digestion, cold, increases appetite, carminative,
constraining in nature, produces downward movement of Vata.

3.2. Peya (Thin Gruel):

This Kalpanā is prepared by using rice and water in 1:14 proportion. The rice is
cooked in said proportion of water and then maximum watery content of the prepared
formulation is collected with few grains of cooked rice is known as Peya (rice gruel).27
Here, the cooked rice will have equal portion of Siktha (solid portion) and Manḍa
(liquid portion). This mixture of Siktha and Manḍa is called as Peya.
Properties: It is light, carminative, directs Vāta downwards, and nourishes tissues.

3.3. Vilēpi (Semi solid Gruel):

It is prepared by boiling 1 part of rice with 4 parts of water over mild fire until
the rice grains are cooked, and is taken without straining.28,29
Properties: It acts as Vatanulomaka (Downward movement of Vata),
Tarpaka (nourishing), Graahi (Constraining in nature), Laghu (light) and Hridya
(Satisfying).

3.4. Ōdana (Cooked Rice):

It is prepared by boiling rice with 5 parts of water on mild fire till all the rice gets
properly cooked. Later the extra remaining water is strained and the cooked rice is
collected.30

25
पÃयंपथोऽनपेतय ं Åय¸चोĉं मनसः िÿयम ॥ (च. ् स.ं स.ू 25/45)
26
नीरे चतद
ु ªशगणेि
ु सĦो मÁडÖÂविस³थकः । शÁ ु ठीसैÆधवसंयĉु ः पाचनो दीपनः Öमत ृ ः ॥ (शा.म.
ख. 2/170)
27
þवािधका ÖवÐपिस³था चतद ु ªशगण ु जले । े िसĦा पेया बधु :ै ²ेया ---- || (शा. म. ख. 2/168)
28
िवलेपी िवरलþवा । (स.ु सं. स.ू 46)
29
िवलेपी तच ु तग ु ªु णे। (स.ु स.ं स.ू 46 डÐहण)
30
अÆनंप¼चगण ु तोये े । (स.ु सं. स.ू 46 /344)
9
Kriśharā (Kichdi):
To prepare Krīśarā, Rice and pulses (Dicotyledons) are taken in either 1:1 or 1:2
or 1:4 ratio as per the need.31 This mixture is cooked in a vessel with 6 parts of water
until all the rice particles are cooked and the preparation attains a solid consistency.
Little amount of Ghee, Rock salt, Ginger, Asafoetida and Turmeric are added to the
preparations.

3.5. Yavāgū (Gruel of Cereals):

 It is prepared by boiling 1 part of Tandula (rice) with 6 parts of water over
mild fire until the rice particles are cooked.
● It contains more portion of Siktha (solid portion) than Manda (supernatant liquid)

3.6. Yūśha: (Gruel of Pulses):

It is prepared with the paste of medicinal herbs in 1 Pala (48gms) quantity, dry
ginger powder in half Pala (24gms) quantity, powder of Piper longum in half Pala and
water one Prastha (768ml)
All the above said ingredients are taken in a clean stainless-steel vessel and
placed over mild flame and cooked until a thin gruel is obtained. Pulses like green
gram, black gram, Red lentil etc., are taken in a vessel and 18 parts of water is
added to it. The vessel is placed over mild fire and cooked until the grains are fairly
cooked.32

Types of Yūśha:
It is of two types as Akrita Yūśha (Unseasoned Yūśha) and Krita Yūśha (Seasoned
Yūśha) Akrita Yūśha: Here the preparation is not subjected to any processing with
Snēha (fats) or fine powders of other drugs.
Krita Yūśha: This preparation is subjected to processing with Snēha like ghee
and fine powders of selected drugs like Cinnamon leaves, Cinnamon bark,
Cardamom etc., are added.

3.7. Mantha (Churned extract)

Coarsely powdered drug is soaked in sufficient quantity of water for 2 - 4 hrs in
a clean stainless-steel vessel. Drug is macerated and the water obtained is filtered
as Mantha. Method: 1 part of well soaked & softened drug is added to 4 parts of
water, churned well and filtered.33 It is administered with required quantity of sugar or
honey. Shelf Life: 24 hrs
Dose: 96 ml

3.8. Pānaka (Sharbat):

Pānaka is prepared with any of the citrus substances or fruits processed in cold
water.34 Method: Citrus substances usually used are Lemon, Tamarind & fruits like
Mango, Pineapple, Grapes etc. are steamed first to extract juice. It is then diluted
with cold water as much as required. Served with sugar, pepper, salt and other
spices.
Properties: It relieves Pitta, thirst, and tiredness.

31
तÁडुला दािलसिÌम®ा लवणाþªकिहङ्गुिभः । सयं ुĉाःसिलले िसĦाः कृशरा किथता बध ु ःै ।। (भा.
ÿ. कृ. व.)
32
þवैः बहòिवधैः þÓयःै तथा चानैरतÆदलःु ै। यषू इÂय¸ुयते िसĦो यवागत ू Áडुलैः सह ।। (का. सं.
िख. 4/8)
33
जलेचतÕुपले शीते±ुÁणंþÓयपलंि±पेत ् । मÂृपाýेमÆथयेÂसÌयĉÖमा¸च िĬपलंिपबेत ् ॥ (शा.
म. िख. 3/9)
34
फलमाÌलंजलेिÖवÆनंशीराÌबप
ु åरसदªनम ्। िसतामåरचसिÌम®ंपत ं यात्पानकं वरम ्।। (þ. ग.ु िव.,
ू Ö
िप. िव. श.)
 10
3.9. Māmsa rasa (Meat Soup):
A ‘Soup’ prepared by boiling chopped meat with required ratio of water. 2, 4,
6 or 8 considering its nature.35 The mixture is boiled in a clean stainless-steel
vessel over moderate fire until the meat part is properly cooked. Later when the
liquid part attains a desired thick consistency, the cooking is stopped. This liquid
part is called as Māmsa Rasa.

Types of Māmsa Rasa:

Akrita Māmsarasa is the one where only the meat and the water are cooked
together until the meat part is properly cooked. Here no other spicy ingredients will be
added. Whereas ‘Kritamamsarasa’ is the one where the meat and the water are
cooked together by adding required quantity of oils, salt, Cumin, Pepper, Ginger and
such other spices.
Properties: Meat soup is ‘satiating and good for the heart. It is useful in persons who
are emaciated, weak after a chronic illness, lean by nature and have less semen count.
It improves the physical strength and skin complexion. It acts as ‘nectar’ in many
diseases of emaciation. Dose: 96 ml.
3.10. Takra Kalpanā (Butter milk):
Curd is taken in a vessel, half the quantity of water is added to it and churned
well till the fat gets separated. The liquid obtained is called Takra or butter milk. 36

Types of Takra:
Broadly the Takra can be classified in to three types based on its fat content as 1.
Rūkśha or without butter, which decreases Kapha and is inferior in its
potency of producing strength;
2. Ardhōdhrita Snēha or with half butter removed from it, which decreases
Pitta and is moderate in its potency in producing strength.
3. Anudhrita Snēha or with full better left in it, which decreases Vāta and is
superior in its potency in producing strength.
Again, it is classified into five types based on the process and the quantity of
water added to it.
1. Ghōla, where curd is churned without adding water and butter part is not
removed. 2. Mathita, where curd is churned without water but butter part is
removed after churning.
3. Takra, where curd is churned with 1/4th part of water and butter is
removed. 4. Udaśvit, where curd is churned with ½ part of water and butter
is not separated. 5. Chacchikā, where curd is churned well and butter is
removed. Later it is again churned with sufficient quantity of water.

_______________________

35
रसेसाÅयंजलंदेयम
ं ासंिसदÅ्यित यावता । पलाĶकं जलेÿÖथे घनेऽथ मÅयमेतष
ु ट्।।
 मांसÖय वटनंकुयाªत्कुडवंतनक
ु े रसे। (þ. ग.ु िव. िप. िव. श.)
36
मÆथनािदपथ ृ µभतÖ ू नेहमधōदकम च ् यत ् ।
नाितसाÆþþवंतøं ÖवाĬाÌलंतव ु रं रसे ॥ (स. ुसं. स.ू 45/85)

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