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Under the guidance of
Dr.M.S.Doddamani
HOD & Professor
Dept of RS & BK
T.G.A.M.C, Ballari.
By
Dr.Lavanya.S.A
2nd Year PG Scholar
Dept of RS & BK
T.G.A.M.C, Ballari.
Our science which advocates more on “Prevention” rather than cure of
diseases, obviously emphasizes on the ideal food to be consumed to attain and
sustain good health. Food is most essential to sustain a good life and the same food
if consumed inappropriately becomes the root cause of many diseases.
So, proper knowledge about food and its importance should be known
by all human beings to have better benefits from it. It is said to be Mahabheshaja
(supreme medicine) by Acharya kashyapa. 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 to a patient if he
follows Pathya”.
पथ्यं पथो अनपेतं यध्यच्चोक्तं मनसःप्रियम॥
- [च.सू.२५/४५]
पथः - शरीरमार्ाात ्
अनपेतम् - अनपकारकम्
Acc to Chakrapani:
xuÉxjÉxuÉÉxjrÉU¤ÉhÉqÉçAÉiÉÑUurÉÉÍkÉmÉËUqÉÉå¤É¶ÉåÌiÉmÉljÉÉ,
iÉxqÉÉSlÉmÉåiÉÇmÉjrÉqÉç||
The root term for Pathya is ‘Patha’ which means
various channels in the body & ‘Anapetam’ means not causing
any harm to the human body.
So, any food which is not harmful for body channels
and on the contrary which is wholesome - soothing for body
can be labelled as Pathya.
तुष्टः पुष्टर्ध्ुाततर्ुाद्धिरुत्साहः पौरुषं र्लम् ।
सौस्वयं ओजस्तेजश्च जीप्रवतं िततभा िभा ॥
आहारादेव जायन्ते एवमाध्या र्ुणा नृणाम् ।
तदात्मवान् हहतममतं काले भुञ्जीत षद्रसम् ॥
[ का.सं.खि ४/११-१२ ]
Need of Pathya Kalpana:
• Pathya Kalpana is suggested in various places in Ayurveda. Pathya Kalpana
must be used in Dinacharya( daily routines), Rutucharya (7 seasonal
routines).
• It is very much necessary for the patients to have the food which will keep
their Dhatus ( basic elements) in a healthy state and will not let them get
vitiated more from Doshas. So the patients must follow the “healthy way
of consumption of food” i.e.”Pathya”.
• Pathya Kalpana is also used in Panchakarma to boost the fatigued
Annavaha Srotas (Digestive system) and Purishavaha Srotas ( Excretory
system ) to regain the healthy stage from weakened one (which happened
during the process of purification).
Importance of Samskara (Processing)
Raw food is converted into a complete different form from its original
nature. This is done to make changes in its properties to make it suitable for the
acceptance inside the circulation from the body. These processing are done as per
the need of an individual based on a lot of variables as discussed above (like
season changes-disease-psychological status-habit-adaptability etc).
It is said that “Samskara (processing)” brings the changes in the
properties”. The change in a process makes the food completely of opposite
properties from the same resource raw food material.
E.g. –
Laja & Pruthuka both are prepared by rice but Pruthuka are very heavy to
digest as compred to Laja just because of the difference in their preparations.
Approach of both modern and Ayurveda towards
suggesting the ‘Food-design’ to all:
Instead of specifying the nature of diet, indications and
contraindications of the specific preparations are mentioned as per the condition
of the disease & their effects over the provoked doshas in Ayurveda, In modern
dietetics, the nature of food is analysed by weighing the dominance of one of the
following 3 broad types of the basic contents of the food as - carbohydrates, Fats
& Proteins.
But Ayurveda weighs the properties of food on its individual basis
depending upon both the nature of the food and the nature of digestive
capability of the patient who is going to consume that food. This obviously
changes from person to person. Even it also changes as per the age- area of stay-
adaptability-habit-status of mind- volume of the body- dominance of doshas in
the particular patient.
So, modern dietetics are keener on choosing the types of food
articles based on dominance of basic constituents in the food which will
complete the daily fixed quota of calories. They choose the food articles in
terms like protein diet-carbohydrate diet.
On the contrary, an Ayurveda physician never stresses on specific
quantity of diet to all. But he advises to vary the quantity as per the
appetite of the patient (strength of digestive capability). He generally
advises to have the food which will comprise all the six taste thus balancing
the Panchabhautika (Penta elemental) constitution of the body.
Acharya Sushrutha has dealt with four major preparations of Pathya
which are mentioned below:
1. Manda
2. Peya
3. Yavagu [ सु.सू.४६/३४४ ]
4. Vilepi
MANDA
Acc to [ सु.सू.४६/३४४ ]
Tandula + 14 parts of water
Only supernatant liquid part is
called as Manda
Boiled over
mandagni
Acc to [ शा.म.२/१७०-१७१ ]
नीरे चतुदाश र्ुणे मसद्िो
मण्डस्त्वमसक्थकः
शुषण्िसैन्िवसंयुक्तः पाचनो दीपन परः
॥
This Kalpana 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 Manda
( watery portion of rice gruel).
Biological properties:
Laghu (light in digestion),Sheeta( cold)
Biological actions:
Deepana (increase in appetite) ,Pachana (increase in
digestive capacity),Grahi( reduces water cotent in faeces)
,Vatanulomaka ( maintains normal
मण्डस्तु दीपयत्यष्नं वातं चाप्यनुलोमयेत ्।
मृदुकरोतत स्रोतांमस स्वेदं सञ्जनयत्यप्रप ॥
लङ्तितानां प्रवररक्तानां जीणे स्नेहे च तृ्यताम् ।
दीपनत्वाल्लिुत्वाच्च मण्डः स्यात ् िाणिारणः ॥
[ च.सू.२७/२५१-२५१]
Few Examples for Manda:
Ashtaguna manda, Laaja manda, yava manda/ vatyodana etc….
NAME OF THE
FORMULATION
INGREDIENTS BIOLOGICAL PROPERTIES
Laja Manda
Su.su.46/441
Laja (Puffed rice) Deepana,Pachana, Grahi,
Useful in treatment of
Jwara(fever), Atisara(diarrhea).
Vaatya Manda
Su.su.46/410
Roasted and
powdered
Godhooma(Wheat)
and Yava(Barley)
Laghu,Grahi,Shoola,Aanaaha
,Kanthya( soothing for throat)
Rakta Prasadaka( purifies blood)
Ashtaguna Manda
Sha.sa.m.kha.2/17
1-172
Mudga, Tandula,
Dhanyaka, Shunthi,
Marich,Pippali,
Saindhava,Hingu,
Taila.
Deepana,Pachana, Tridoshaghna
(balance all three homours).
Compilations of References of Manda Preparation
with Its Clinical Utility
पेया मसक्थसमषन्वता | [ सु.सू.४६/३४४ ]
Tandula+ 14 parts of water
Here the cooked rice will have equal portion of siktha ( solid
portion) and manda ( liquid portion). This mixture of siktha and
manda is called as peya.
Boiled over
mandagni
cooked
This Kalpana 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) .
Biological properties:
Laghu, Pachana, Vatanulomaka, Dhatupushtikara(
nourishes basic elements)
Indications:
Jwara,Atisara
• क्षुत्तृ्णा्लातनदौर्ाल्यकु क्षक्षरोर्ज्वरापहा ।
स्वेदाष्नजननी पेया ॥ - [ च.सू.२७/२५०]
• mÉårÉÉ sÉbÉÑiÉUÉ ¥ÉårÉÉ aÉëÉÌWûhÉÏ kÉÉiÉÑmÉÑ̹SÉ||
-[zÉÉ.qÉ.2/167,168]
• xuÉåSÉÎalÉeÉlÉlÉÏsÉbuÉÏSÏmÉlÉÏ oÉÎxiÉzÉÉåkÉlÉÏ||
¤ÉѨÉ×Oè´ÉqÉasÉÉÌlÉWûUÏmÉårÉÉ uÉÉiÉÉlÉÑsÉÉåqÉlÉÏ|
-[xÉÑ.xÉÔ.46/341]
Action of Peya
Compilations of References of Peya Preparation
with Its Clinical Utility
Expected
Use/Indication
Ingredients Classical Reference
Aamatisara
(Diarrhoea)
Ativisha
Shunthi
Dadima
Ch.Su.2/22
Atisara(Diarrhoea) Haritaki
Bilva
A.H.Chi 9/14
Shwasa (asthama)
Kasa (cough)
Pippali
Ajamoda
Bilva
A.H.Chi.3/20,21
Kaphodara(Ascites) Shunthi
Maricha
Pippali
Yavakshara
A.S.Chi17/58
Jwara (fever),
Trushna (excess
thirst)
Shunthi
Dhanyaka
A.S.Chi1/24-25
YAVAGU
Acc to [ सु.सू.४६/३४४ ]
यवार्ुर्ाहुमसक्था स्यात् ।
यवार्ूं षड्र्ुणे पचेत् ।
• It is prepared by boiling 1 part of tandula
with 6 parts of water over mild fire until the
rice particles are cooked .
• It contains more portion of siktha than
manda
Indicated conditions:
Before Siravedha, inGarbhini,Unmaada,Mandagni,Trushna
In Ayurveda literature 3 types of Yavagu are described –
i. Kalka Siddha Yavagu (Gruel Prepared with Paste Of Medicines)
ii. Kwatha Siddha Yavagu (Gruel Prepared in Decoction Of Medicines)
iii. Mamsarasa siddha Yavagu (Gruel Prepared in Meat Soup)
Compilations of References of yavagu Preparation
with Its Clinical Utility
CLASSICAL
REFERENCE
BASIC
INGREDIENTS
PROPERTIES
Su.utt.40/156 Tandula Laghu,
Grahi,
Basti shodhani
( Capable Of
Removing
Provoked doshas
In Basti)
Sha.ma.kh.2/164-
165
Tandula
Mudga
Tila
Masha
Balya,
Vaatnashaka
(Pacifying Vata
dosha)
Depicting Different Types Of Yavagu With
Clinical Utility
Classical
Reference
Type Of
Yavagu
Basic Ingredients Properties
Cha.su 2/18 Kalka
Siddha Yavagu
Pippali, chitraka
Shunthi
Deepana,
Udarashoola
A.H.chi20/25 Vidanga ,shigru
takra, maricha,
swarjika Kshara
Krumighna (anti
helmentic)
,Deepana
Cha.su.2/29 Kwatha
Siddha Yavagu
Haritaki, shunthi Vatanulomaka
(Carminative)
Cha.su.2/30 Takra Ghrita Ajeerna
(indigestion of
Ghrita)
A.H.chi1/32 Aamlaki, Shunthi
Khandasharkara
Asweda,
Anidra
Cha.su.2/33 Mamsarasa siddha
yavagu
Dugdha Bhasmaka
Acc to [ सु.सू.४६/३४४ ]
प्रवलेपी प्रवरलद्रव ।
Rice + 4 parts of water
Boiled over
mandagni
only solid part is taken
Acc to [ शा.म.२/१६६-१६७ ]
प्रवलेपी िनमसक्था स्याषत्सद्दा नीरे
चतुर्ुाणे
तपाणी र्ृंहणी हृध्या मिुरा प्रपत्तनामशनी ॥
Rice + 4 parts of water
Boiled over
mandagni
only solid part is taken
वातवचोनुलोमनी ।
तपाणी ग्राहहणी लघ्वी हृध्या चाप्रप प्रवलेप्रपक ॥
[ च.सू.२७/२५०-२५१ ]
It acts as vatanulomaka, tarpaka, graahi, laghu and hrudya.
Derivation:
अद् which means to eat.
Synonyms :
भक्तं अन्नं कू रं अन्िोमभस्सा दीहदप्रवर् ओदनः ॥
[ कै य्यदेव तनिण्टु, कृ तान्न वर्ा ५/१ ]
अन्न
ससद्धं दशगुणे तोये
तण्डुलेभ्यः
परिस्रुतम ् ।
सुधौतां तण्डुलान ्
स्फीतांस्तोये
पञ्चगुणे पचेत् ।
चतुगुुणे तोये ।
जले चतुदुशगुणे
तण्डुलानां चतुष्पलम ्
विपचेत् स्राियेन्मण्डं
स भक्तो मधुिो लघुः
(कै .तन)
(भा.ि)
(सु.सू)
(शा.म)
िौतस्तु प्रवमलः शुद्िो मनोज्ञः सुरमभः समः ।
षस्वन्नः सुिस्रुतू्णो प्रवशदस्त्वोदनो लिुः ॥
अिौतोऽिस्रुतोऽषस्वन्नः शीतश्चाप्योदनो र्ुरुः ।
लिुः सुर्षन्िः कफहा प्रवज्ञेयो भृ्टतण्डुलः ॥
[ सु.सू.४६/३४६]
Preparation Ratio of water
अन्न पञ्चर्ुण
यवार्ु षड्र्ुण
मण्ड चतुदाशर्ुण
प्रवलेप्रप चतुर्ुाण
खिच्चाख्या तु यवार्ूः कृ ता तण्डुलमशषबर्जैः ।
तद्वत् खिच्चा र्ुणैः ककषञ्चत् स्विान्यर्ुणमावहेत् ॥ [ कै .तन.कृ तान्न वर्ा ५/४० ]
• To prepare krushara, tandula amd shimbi dhanya are taken in either 1:1/1:2 or 1:4 ratio
as per the need.
• Little amount of sneha, saindhava lavana, ardraka, hingu and haridra are added to the
preparations.
• The 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
Properties:
कफप्रपत्तकरी र्ल्या कृ शराऽतनलनाशनी । [सु.सू.४६/३४५]
यूष
कल्कद्रव्यपलं शुण्िी प्रपप्पली चािाकाप्रषाकी ।
वाररिस्थेन प्रवपचेत् स द्रवो यूष उच्यते ॥ [शा.म.२/१५४]
• औषि द्रव्य कल्क - 1 पल
• शुण्िी चूणा - 12 पल
• प्रपप्पली चूणा - 12 पल
• जल - 1 िस्था
All the above said ingredients are taken in a clean stainless steel vessel
and placed over mandagni and cooked until a thin gruel is obtained.
Acc to [कै .तन.कृ तान्न वर्ा ५/६२]
अ्टादशर्ुणे तोये श्रुतो यूषस्तु मशषबर्जैः ।
Shimbi dhanya like mudga,masha,masura etc..is 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.
Properties:
यूषो र्ल्यो लिुः रुच्यः कण्िकफापहः। [यो.र]
Types of यूष:
1. अकृ त यूष
2. कृ त यूष
1. अकृ त यूष:
Here the preparartion is not subjected to any samskarana with sneha or
fine powders of other drugs.
2. कृ त यूष:
The preparation is subjected to samskarana with sneha like ghritha and
fine powders of selected drugs like tejapatra,twak,ela etc are added.
तक्र कल्पना
भाण्डस्य मध्ये दधि सषन्निाय दध्नस्तु यन्रेण शनैहातं यत्।
तोयं तनप्रषञ्चन् िहरं प्रवनीय तोयेन तक्रं दशिा क्रमेण ॥
- [कै .तन]
Curd is taken in a vessel and specified quantity of water is
added to it and churned for 1 prahara kala (3 hours).
Synonyms:
दण्डहतं कालशेयं र्ोरसश्च प्रवलोडडतम् । - [कै .तन]
TYPES OF तक्र
[च.चच.१४/८४] [भा.प्र.तक्रिगु] [कै .नन.तक्रिगु]
रूक्षा
अिोिृतस्नेह
पूणा स्नेहयुक्त
िोल
मधथत
तक्र
उदषश्वत
छषच्छका
मधथत
उदषश्वत
तक्र
दण्डहत
कालशेय
करमधथत
िोल
र्मलत
श्वेत
षाडव
[च.चच.१४/८४]
Types of Takra Explaination Indicated for Based on bala
रूक्षा With all butter
part removed
कफ दोष अिम
अिोिृतस्नेह With half
butter left in it
प्रपत्त दोष मध्यम
पूणा स्नेहयुक्त With fill butter
left in it
वात दोष उत्तम
[भा.प्र.तक्रिगु]
Types of takra Explaination
िोल Curd is churned without water and
butter part is not removed.
मधथत Curd is churned without water but
butter part is removed after churning.
तक्र Curd is churned with 1/4th part of
water and butter is removed.
उदषश्वत Curd is churned with ½ part of
waterand butter is not separated.
छषच्छका Curd is churned well and butter is
removed. Later it is again churned
with suffecient quantity of water.
[कै .नन.तक्रिगु]
Types of Takra Explaination
मधथत Curd is churned
without water and
butter is separated
उदषश्वत Churned with ½ part
of water.
तक्र Churned with ¼ part
of water.
दण्डहत Churned with 1 ½
part of water.
कालशेय Churned with 2 parts
of water.
Types of Takra Explaination
करमधथत Curd is churned with
hands.
िोल Curd is churned without
water and butter is not
separated.
र्मलत Curd is filtered through
cloth.
श्वेत Curd is churned with
equal quantity of water
षाडव Curd in which any fruit
juices are added.
PROPERTIES OF तक्र
तक्रं ग्राहह कषायाबलं स्वादु पाकरसं लिु ।
वीयो्णं दीपनं वृ्यं िीणनं वातनाशनम् ॥
[भा.ि.तक्र वर्ा ४/७]
Rasa : Kashaya, Amla, Madhura
Veerya : Ushna.
Vipaka : Madhura.
Guna : Graahi, Laghu, Rooksha.
Karma : Agnideepaka, Triptikaraka, Veeryavardhaka,
Medhavardhaka, Vatanashaka.
INDICATION CONTRAINDICATION
शीतकाल ग्री्म ऋतु
अष्नमान्ध्य शरत् ऋतु
प्रवषमाष्न क्षत
कफज रोर् व्रण
स्रोतोऽवरोि काश्या
को्टर्त वात दाह
र्रप्रवष भ्रम
र्ुल्म शोष
अशास् मूच्छाा
ग्रहखण रक्तप्रपत्त
दधि कू धचाका :
दध्ना सह पयःपक्तं सा भवेत् दधिकू धचाका ।
[v.p.pra.3/168]
Milk and curd is heated together over mild fire in an earthen
vessel to a thicker consistency.
तक्र कू धचाका :
तक्रे ण पक्वं यत् क्षीरं सा भवेत् तक्रकू धचाका ।
[v.p.pra.3/168]
Milk and buttermilk is heated together over mild fire till it attains
thicker consistency
Aphrodisiac
Provides
nourishment
to the body
Provides
strength to
the body
िडकाबर्मलकौ यूषप्रवशेषौ ।
These are the special preparations of यूष prepared by takra
and any dhanya vishesha.
Detailed explanation about these preparations is provided by
commentators “ Dalhana” and “Jejjata”.
िड & काबर्मलक
िड
तर िडो द्प्रवप्रविः सतक्रशमीिान्यः सतक्रशाकश्च ।
- [सु.सू.४६/३७६]
TYPES
सतक्रशाकसतक्रशमीिान्यः
सतक्रशमीिान्य:
1 part of Takra + 1/16th part of any of the shamidhanya
such as mudga,masha etc …cooked over mild fire and reduced
to ½ or 1/4th . To this required quantity of jeeraka, maricha
choorna along with saindhava lavana may be added.
सतक्रशाक:
1 part of Takra + 1/16th part of yoga prepared with kapittha,
takra, changeri, maricha, ajaji and chitraka is added and
cooked over mild fire and reduced to ½ or 1/4th . To this
saindhava lavana , jeeraka and other spices may be added .
पाचक रुधचकर अष्नदीपक
संग्राहह
कफवात
दोषहर
रार् & षाडव
रार् & षाडव is considered as a single preparation according to
few authors and some have differentiated both.
कप्रपत्थं तु र्ुडोपेतं सहकारफलं नवम् ।
तैलनार्रयुक्तं च प्रवघ्नेयो रार्षाडवः ॥
[कै .तन.कृ तान्न वर्ा/९६]
Kapittha phala, jaggery, unripe mango, oil, shunti using these
ingredients raga and shadava is prepared.
Since method of preparation is not specified in classics ,
suitable method of cooking is adopted.
Dalhana has differentiated both Raga & Shadava and says that raga is
prepared using juices of vrikshamla, parushaka and jambu with required
quantity of mustard, sugar, salt added to it.
षाडव
Shadava is prepared using any sweet or citrus fruit juices added with
little quantity of salt.
Ex : Kapittha Shadava
Draksha Shadava
रार्
The churna of any of the roasted Dhanya vishesha is called as
saktu. Wheat, barley, rice, ragi, etc are roasted properly and later
brought in the form of fine powder.
Their properties differ depending upon the dhanya vishesha
used in its preparation.
[कै .तन.कृ तान्न वर्ा/१८८-१९५]
मशषबर्जैतनास्तुषैः ईषद् भृ्टैः सूपश्च सूपकः।
[कै .तन.कृ तान्न वर्ा/६०]
It is the preparation where any of the shimbidhanya are soaked in water,
later de-husked and boiled with enough quantity of water. These boiled
shimbidhanya are crushed well in the vessel with the help of wooden peshani.
This crushed shimbidhanya along with liquid part is cooked again by
adding required quantity of salt,oil or ghee etc to obtain supa.
Ex- Masha supa, Mudga supa, Masura supa, chanaka Supa, kulattha supa etc.
These may be found in Yoga Ratnakara- Part I.
PROPERTIES OF SUPA:
Laghu
kasashwasaharasleshmahara
मषज्जका मशकररण्युक्ता रसाल माषजाका र्ुिैः ।
[कै .तन.कृ तान्न वर्ा १०८]
Rasala is also called majjika, marjika, shikarinu.
To prepare rasala the curd is added with required quantity of sita,
ushana, madhu, ghritha, chaturjatha, ardraka and dadhi. This mixture is
churned well and at last karpura is added.
PROPERTIES :
पुष्ट शुक्र र्लिद, वातप्रपत्तनाशक,श्ले्मकारक,र्ुरु, िततश्यायहर
आमर्ोिूमचूणं तु सप्रपाःक्षीरसमषन्वतम ् ।
नाततसान्द्रो नाततिनो प्रवस्यन्दो नाम नामतः॥
- [कै .तन.कृ तान्न वर्ा १४९]
Raw wheat flour is boiled with equal quantity of ghritha and ksheera
to a state where it is neither solid nor too liquid.
It is called as प्रवस्यन्दन because the ghrita ooze out even after the
preparation is complete.
प्रवशेषेण + स्यन्दन = to ooze out.
PROPERTIES OF VISYANDANA
वातहर
श्ले्मकर
मिुर
षस्न्िर्ुरु
र्लकर
तृषप्तकर
आद्रापक्वं शूकिान्यं तनस्तुषं पृथुकामभिम ्।
- [कै .तन.कृ तान्न वर्ा २०१]
Any of the dhanya vishesha is soaked in enough quantity of
water. The soaked dhanya vishesha is taken out and roasted well
over fine hot sand.
While roasting , the husk part of dhanya vishesha will be lost. This
soaked, roasted and de-husked dhanya vishesha is called as
pruthuka or chuda.
र्ृंहणा
र्ल्या
र्ुरुश्लेषमविाक
षस्न्िा
Mamsa rasa is prepared by boiling chopped meat with required
quantity of water in a vessel.
2,4,6 or 8 parts of water is added to the meat considering its
nature and boiled over moderate fire until the meat is cooked.
later when the liquid part attains a desires thick consistency, the
cooking is stopped. This liquid part is called as MAMSA RASA.
अकृ त मांसरस:
• If mamsa rasa is prepared without
adding any of the spices
कृ त मांसरस:
• Sneha, lavana, jeeraka, maricha, shunti
etc spices are added to the mamsa rasa.
िीणनः सवाभूतानां हृध्यो मांस रसः परम्।
शु्यतां व्याधिमुक्तानां कृ शानां क्षीणरेतसाम् ।
र्लवणााधथानां चैव रसं प्रवध्याध्यथामृतम् ॥ [च.सू.२७/३१२]
Mamsa rasa is triptikara and hrudya. It is useful in the persons
who are emaciated, weak after a chronic illness, lean by nature.
It improves the strength, skin colour and the radiance. It acts
as a nectar in many diseases.
तनरषस्थ प्रपमशतं प्रप्टं षस्वन्नं र्ुडिृताषन्वतम ्।
कृ ्णा मरीचसंयुक्तं वेशवार इतत स्मृताः॥
- [v.p.pra.3/165]
Required quantity of boneless meat is steamed and smashed well. It is
taken in a clean vessel and added with suffecient quantity of water (2,4,6,8
times).
The vessel is placed over mild fire and cooked along with required
quantity of jaggery, ghee, pippali churna, maricha churna, shunti, lavana
and other spices as required.
When the meat is cooked , the liquid part attains thicker consistency
and the fire is put off and meat along with the soup is called veshavara.
वेशवारः र्ुरुः षस्न्िो र्ल्यो वातरुजापहः।
पुष्टदः सवािातूनां प्रवशेषान्मलनाशनः ॥
- [यो.र.पूवाािा]
It is heavy for digestion, unctuous, provides strength and
increase the body mass.
Pathya Kalpana is basic but most important concept in Ayurveda
which seems to be practical and must be practiced clinically in today’s era.
The preparations made by Samskara , various methods of processing make
the diet – more fruitful in terms of health.
Importance of understanding “Pathya Kalpana” can be seen from the
following points:
• These preparations are made up from minimum & easily available
ingredients
• These are Simple methods of preparation.
• These are very Cost effective methods. Concept of Pathya changes at
every moment and with every individual.
What is Pathya to one person may not be Pathya to
another person. Even it changes in the same person
depending upon various components like –Age-psychological
status etc. So considering and elaborating the diet plan need a
lot of attention from the physician.
Practically Pathya Kalpana is advised as a diet plan
‘in healthy individuals’ to let them stay fit, ‘to the patients’ to
keep their channels in a healthy stage.
So “Pathya Kalpana” makes our food healthy and pleasurable. It is
helpful in both the conditions viz Healthy and Diseased. It stresses
Ayurveda’s approach that the digestive capability of the patients is
equally important to that of the properties of the drugs.
It covers all the nutritive values as it provides food having all
the six tastes thus help in maintaining the penta elemental nature of
the body. It also makes the food healthy thus acting over both body and
mind. So Pathya Kalpana should be incorporated in our daily diet
regime to achieve the basic objectives of Ayurveda.
The Importance of Following a Proper Diet According to Ayurveda (35

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The Importance of Following a Proper Diet According to Ayurveda (35

  • 1. Under the guidance of Dr.M.S.Doddamani HOD & Professor Dept of RS & BK T.G.A.M.C, Ballari. By Dr.Lavanya.S.A 2nd Year PG Scholar Dept of RS & BK T.G.A.M.C, Ballari.
  • 2. Our science which advocates more on “Prevention” rather than cure of diseases, obviously emphasizes on the ideal food to be consumed to attain and sustain good health. Food is most essential to sustain a good life and the same food if consumed inappropriately becomes the root cause of many diseases. So, proper knowledge about food and its importance should be known by all human beings to have better benefits from it. It is said to be Mahabheshaja (supreme medicine) by Acharya kashyapa. 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 to a patient if he follows Pathya”.
  • 3. पथ्यं पथो अनपेतं यध्यच्चोक्तं मनसःप्रियम॥ - [च.सू.२५/४५] पथः - शरीरमार्ाात ् अनपेतम् - अनपकारकम् Acc to Chakrapani: xuÉxjÉxuÉÉxjrÉU¤ÉhÉqÉçAÉiÉÑUurÉÉÍkÉmÉËUqÉÉå¤É¶ÉåÌiÉmÉljÉÉ, iÉxqÉÉSlÉmÉåiÉÇmÉjrÉqÉç||
  • 4. The root term for Pathya is ‘Patha’ which means various channels in the body & ‘Anapetam’ means not causing any harm to the human body. So, any food which is not harmful for body channels and on the contrary which is wholesome - soothing for body can be labelled as Pathya.
  • 5. तुष्टः पुष्टर्ध्ुाततर्ुाद्धिरुत्साहः पौरुषं र्लम् । सौस्वयं ओजस्तेजश्च जीप्रवतं िततभा िभा ॥ आहारादेव जायन्ते एवमाध्या र्ुणा नृणाम् । तदात्मवान् हहतममतं काले भुञ्जीत षद्रसम् ॥ [ का.सं.खि ४/११-१२ ]
  • 6. Need of Pathya Kalpana: • Pathya Kalpana is suggested in various places in Ayurveda. Pathya Kalpana must be used in Dinacharya( daily routines), Rutucharya (7 seasonal routines). • It is very much necessary for the patients to have the food which will keep their Dhatus ( basic elements) in a healthy state and will not let them get vitiated more from Doshas. So the patients must follow the “healthy way of consumption of food” i.e.”Pathya”. • Pathya Kalpana is also used in Panchakarma to boost the fatigued Annavaha Srotas (Digestive system) and Purishavaha Srotas ( Excretory system ) to regain the healthy stage from weakened one (which happened during the process of purification).
  • 7. Importance of Samskara (Processing) Raw food is converted into a complete different form from its original nature. This is done to make changes in its properties to make it suitable for the acceptance inside the circulation from the body. These processing are done as per the need of an individual based on a lot of variables as discussed above (like season changes-disease-psychological status-habit-adaptability etc). It is said that “Samskara (processing)” brings the changes in the properties”. The change in a process makes the food completely of opposite properties from the same resource raw food material. E.g. – Laja & Pruthuka both are prepared by rice but Pruthuka are very heavy to digest as compred to Laja just because of the difference in their preparations.
  • 8. Approach of both modern and Ayurveda towards suggesting the ‘Food-design’ to all: Instead of specifying the nature of diet, indications and contraindications of the specific preparations are mentioned as per the condition of the disease & their effects over the provoked doshas in Ayurveda, In modern dietetics, the nature of food is analysed by weighing the dominance of one of the following 3 broad types of the basic contents of the food as - carbohydrates, Fats & Proteins. But Ayurveda weighs the properties of food on its individual basis depending upon both the nature of the food and the nature of digestive capability of the patient who is going to consume that food. This obviously changes from person to person. Even it also changes as per the age- area of stay- adaptability-habit-status of mind- volume of the body- dominance of doshas in the particular patient.
  • 9. So, modern dietetics are keener on choosing the types of food articles based on dominance of basic constituents in the food which will complete the daily fixed quota of calories. They choose the food articles in terms like protein diet-carbohydrate diet. On the contrary, an Ayurveda physician never stresses on specific quantity of diet to all. But he advises to vary the quantity as per the appetite of the patient (strength of digestive capability). He generally advises to have the food which will comprise all the six taste thus balancing the Panchabhautika (Penta elemental) constitution of the body.
  • 10. Acharya Sushrutha has dealt with four major preparations of Pathya which are mentioned below: 1. Manda 2. Peya 3. Yavagu [ सु.सू.४६/३४४ ] 4. Vilepi
  • 11. MANDA Acc to [ सु.सू.४६/३४४ ] Tandula + 14 parts of water Only supernatant liquid part is called as Manda Boiled over mandagni Acc to [ शा.म.२/१७०-१७१ ] नीरे चतुदाश र्ुणे मसद्िो मण्डस्त्वमसक्थकः शुषण्िसैन्िवसंयुक्तः पाचनो दीपन परः ॥
  • 12. This Kalpana 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 Manda ( watery portion of rice gruel). Biological properties: Laghu (light in digestion),Sheeta( cold) Biological actions: Deepana (increase in appetite) ,Pachana (increase in digestive capacity),Grahi( reduces water cotent in faeces) ,Vatanulomaka ( maintains normal
  • 13. मण्डस्तु दीपयत्यष्नं वातं चाप्यनुलोमयेत ्। मृदुकरोतत स्रोतांमस स्वेदं सञ्जनयत्यप्रप ॥ लङ्तितानां प्रवररक्तानां जीणे स्नेहे च तृ्यताम् । दीपनत्वाल्लिुत्वाच्च मण्डः स्यात ् िाणिारणः ॥ [ च.सू.२७/२५१-२५१] Few Examples for Manda: Ashtaguna manda, Laaja manda, yava manda/ vatyodana etc….
  • 14. NAME OF THE FORMULATION INGREDIENTS BIOLOGICAL PROPERTIES Laja Manda Su.su.46/441 Laja (Puffed rice) Deepana,Pachana, Grahi, Useful in treatment of Jwara(fever), Atisara(diarrhea). Vaatya Manda Su.su.46/410 Roasted and powdered Godhooma(Wheat) and Yava(Barley) Laghu,Grahi,Shoola,Aanaaha ,Kanthya( soothing for throat) Rakta Prasadaka( purifies blood) Ashtaguna Manda Sha.sa.m.kha.2/17 1-172 Mudga, Tandula, Dhanyaka, Shunthi, Marich,Pippali, Saindhava,Hingu, Taila. Deepana,Pachana, Tridoshaghna (balance all three homours). Compilations of References of Manda Preparation with Its Clinical Utility
  • 15. पेया मसक्थसमषन्वता | [ सु.सू.४६/३४४ ] Tandula+ 14 parts of water Here the cooked rice will have equal portion of siktha ( solid portion) and manda ( liquid portion). This mixture of siktha and manda is called as peya. Boiled over mandagni cooked
  • 16. This Kalpana 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) . Biological properties: Laghu, Pachana, Vatanulomaka, Dhatupushtikara( nourishes basic elements) Indications: Jwara,Atisara
  • 17. • क्षुत्तृ्णा्लातनदौर्ाल्यकु क्षक्षरोर्ज्वरापहा । स्वेदाष्नजननी पेया ॥ - [ च.सू.२७/२५०] • mÉårÉÉ sÉbÉÑiÉUÉ ¥ÉårÉÉ aÉëÉÌWûhÉÏ kÉÉiÉÑmÉÑ̹SÉ|| -[zÉÉ.qÉ.2/167,168] • xuÉåSÉÎalÉeÉlÉlÉÏsÉbuÉÏSÏmÉlÉÏ oÉÎxiÉzÉÉåkÉlÉÏ|| ¤ÉѨÉ×Oè´ÉqÉasÉÉÌlÉWûUÏmÉårÉÉ uÉÉiÉÉlÉÑsÉÉåqÉlÉÏ| -[xÉÑ.xÉÔ.46/341] Action of Peya
  • 18. Compilations of References of Peya Preparation with Its Clinical Utility Expected Use/Indication Ingredients Classical Reference Aamatisara (Diarrhoea) Ativisha Shunthi Dadima Ch.Su.2/22 Atisara(Diarrhoea) Haritaki Bilva A.H.Chi 9/14 Shwasa (asthama) Kasa (cough) Pippali Ajamoda Bilva A.H.Chi.3/20,21 Kaphodara(Ascites) Shunthi Maricha Pippali Yavakshara A.S.Chi17/58 Jwara (fever), Trushna (excess thirst) Shunthi Dhanyaka A.S.Chi1/24-25
  • 19. YAVAGU Acc to [ सु.सू.४६/३४४ ] यवार्ुर्ाहुमसक्था स्यात् । यवार्ूं षड्र्ुणे पचेत् । • It is prepared by boiling 1 part of tandula with 6 parts of water over mild fire until the rice particles are cooked . • It contains more portion of siktha than manda
  • 20. Indicated conditions: Before Siravedha, inGarbhini,Unmaada,Mandagni,Trushna In Ayurveda literature 3 types of Yavagu are described – i. Kalka Siddha Yavagu (Gruel Prepared with Paste Of Medicines) ii. Kwatha Siddha Yavagu (Gruel Prepared in Decoction Of Medicines) iii. Mamsarasa siddha Yavagu (Gruel Prepared in Meat Soup)
  • 21. Compilations of References of yavagu Preparation with Its Clinical Utility CLASSICAL REFERENCE BASIC INGREDIENTS PROPERTIES Su.utt.40/156 Tandula Laghu, Grahi, Basti shodhani ( Capable Of Removing Provoked doshas In Basti) Sha.ma.kh.2/164- 165 Tandula Mudga Tila Masha Balya, Vaatnashaka (Pacifying Vata dosha)
  • 22. Depicting Different Types Of Yavagu With Clinical Utility Classical Reference Type Of Yavagu Basic Ingredients Properties Cha.su 2/18 Kalka Siddha Yavagu Pippali, chitraka Shunthi Deepana, Udarashoola A.H.chi20/25 Vidanga ,shigru takra, maricha, swarjika Kshara Krumighna (anti helmentic) ,Deepana Cha.su.2/29 Kwatha Siddha Yavagu Haritaki, shunthi Vatanulomaka (Carminative) Cha.su.2/30 Takra Ghrita Ajeerna (indigestion of Ghrita) A.H.chi1/32 Aamlaki, Shunthi Khandasharkara Asweda, Anidra Cha.su.2/33 Mamsarasa siddha yavagu Dugdha Bhasmaka
  • 23. Acc to [ सु.सू.४६/३४४ ] प्रवलेपी प्रवरलद्रव । Rice + 4 parts of water Boiled over mandagni only solid part is taken Acc to [ शा.म.२/१६६-१६७ ] प्रवलेपी िनमसक्था स्याषत्सद्दा नीरे चतुर्ुाणे तपाणी र्ृंहणी हृध्या मिुरा प्रपत्तनामशनी ॥ Rice + 4 parts of water Boiled over mandagni only solid part is taken
  • 24. वातवचोनुलोमनी । तपाणी ग्राहहणी लघ्वी हृध्या चाप्रप प्रवलेप्रपक ॥ [ च.सू.२७/२५०-२५१ ] It acts as vatanulomaka, tarpaka, graahi, laghu and hrudya.
  • 25. Derivation: अद् which means to eat. Synonyms : भक्तं अन्नं कू रं अन्िोमभस्सा दीहदप्रवर् ओदनः ॥ [ कै य्यदेव तनिण्टु, कृ तान्न वर्ा ५/१ ]
  • 26. अन्न ससद्धं दशगुणे तोये तण्डुलेभ्यः परिस्रुतम ् । सुधौतां तण्डुलान ् स्फीतांस्तोये पञ्चगुणे पचेत् । चतुगुुणे तोये । जले चतुदुशगुणे तण्डुलानां चतुष्पलम ् विपचेत् स्राियेन्मण्डं स भक्तो मधुिो लघुः (कै .तन) (भा.ि) (सु.सू) (शा.म)
  • 27. िौतस्तु प्रवमलः शुद्िो मनोज्ञः सुरमभः समः । षस्वन्नः सुिस्रुतू्णो प्रवशदस्त्वोदनो लिुः ॥ अिौतोऽिस्रुतोऽषस्वन्नः शीतश्चाप्योदनो र्ुरुः । लिुः सुर्षन्िः कफहा प्रवज्ञेयो भृ्टतण्डुलः ॥ [ सु.सू.४६/३४६]
  • 28. Preparation Ratio of water अन्न पञ्चर्ुण यवार्ु षड्र्ुण मण्ड चतुदाशर्ुण प्रवलेप्रप चतुर्ुाण
  • 29. खिच्चाख्या तु यवार्ूः कृ ता तण्डुलमशषबर्जैः । तद्वत् खिच्चा र्ुणैः ककषञ्चत् स्विान्यर्ुणमावहेत् ॥ [ कै .तन.कृ तान्न वर्ा ५/४० ] • To prepare krushara, tandula amd shimbi dhanya are taken in either 1:1/1:2 or 1:4 ratio as per the need. • Little amount of sneha, saindhava lavana, ardraka, hingu and haridra are added to the preparations. • The 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 Properties: कफप्रपत्तकरी र्ल्या कृ शराऽतनलनाशनी । [सु.सू.४६/३४५]
  • 30. यूष कल्कद्रव्यपलं शुण्िी प्रपप्पली चािाकाप्रषाकी । वाररिस्थेन प्रवपचेत् स द्रवो यूष उच्यते ॥ [शा.म.२/१५४] • औषि द्रव्य कल्क - 1 पल • शुण्िी चूणा - 12 पल • प्रपप्पली चूणा - 12 पल • जल - 1 िस्था All the above said ingredients are taken in a clean stainless steel vessel and placed over mandagni and cooked until a thin gruel is obtained.
  • 31. Acc to [कै .तन.कृ तान्न वर्ा ५/६२] अ्टादशर्ुणे तोये श्रुतो यूषस्तु मशषबर्जैः । Shimbi dhanya like mudga,masha,masura etc..is 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. Properties: यूषो र्ल्यो लिुः रुच्यः कण्िकफापहः। [यो.र]
  • 32. Types of यूष: 1. अकृ त यूष 2. कृ त यूष 1. अकृ त यूष: Here the preparartion is not subjected to any samskarana with sneha or fine powders of other drugs. 2. कृ त यूष: The preparation is subjected to samskarana with sneha like ghritha and fine powders of selected drugs like tejapatra,twak,ela etc are added.
  • 33. तक्र कल्पना भाण्डस्य मध्ये दधि सषन्निाय दध्नस्तु यन्रेण शनैहातं यत्। तोयं तनप्रषञ्चन् िहरं प्रवनीय तोयेन तक्रं दशिा क्रमेण ॥ - [कै .तन] Curd is taken in a vessel and specified quantity of water is added to it and churned for 1 prahara kala (3 hours). Synonyms: दण्डहतं कालशेयं र्ोरसश्च प्रवलोडडतम् । - [कै .तन]
  • 34. TYPES OF तक्र [च.चच.१४/८४] [भा.प्र.तक्रिगु] [कै .नन.तक्रिगु] रूक्षा अिोिृतस्नेह पूणा स्नेहयुक्त िोल मधथत तक्र उदषश्वत छषच्छका मधथत उदषश्वत तक्र दण्डहत कालशेय करमधथत िोल र्मलत श्वेत षाडव
  • 35. [च.चच.१४/८४] Types of Takra Explaination Indicated for Based on bala रूक्षा With all butter part removed कफ दोष अिम अिोिृतस्नेह With half butter left in it प्रपत्त दोष मध्यम पूणा स्नेहयुक्त With fill butter left in it वात दोष उत्तम
  • 36. [भा.प्र.तक्रिगु] Types of takra Explaination िोल Curd is churned without water and butter part is not removed. मधथत Curd is churned without water but butter part is removed after churning. तक्र Curd is churned with 1/4th part of water and butter is removed. उदषश्वत Curd is churned with ½ part of waterand butter is not separated. छषच्छका Curd is churned well and butter is removed. Later it is again churned with suffecient quantity of water.
  • 37. [कै .नन.तक्रिगु] Types of Takra Explaination मधथत Curd is churned without water and butter is separated उदषश्वत Churned with ½ part of water. तक्र Churned with ¼ part of water. दण्डहत Churned with 1 ½ part of water. कालशेय Churned with 2 parts of water. Types of Takra Explaination करमधथत Curd is churned with hands. िोल Curd is churned without water and butter is not separated. र्मलत Curd is filtered through cloth. श्वेत Curd is churned with equal quantity of water षाडव Curd in which any fruit juices are added.
  • 38. PROPERTIES OF तक्र तक्रं ग्राहह कषायाबलं स्वादु पाकरसं लिु । वीयो्णं दीपनं वृ्यं िीणनं वातनाशनम् ॥ [भा.ि.तक्र वर्ा ४/७] Rasa : Kashaya, Amla, Madhura Veerya : Ushna. Vipaka : Madhura. Guna : Graahi, Laghu, Rooksha. Karma : Agnideepaka, Triptikaraka, Veeryavardhaka, Medhavardhaka, Vatanashaka.
  • 39. INDICATION CONTRAINDICATION शीतकाल ग्री्म ऋतु अष्नमान्ध्य शरत् ऋतु प्रवषमाष्न क्षत कफज रोर् व्रण स्रोतोऽवरोि काश्या को्टर्त वात दाह र्रप्रवष भ्रम र्ुल्म शोष अशास् मूच्छाा ग्रहखण रक्तप्रपत्त
  • 40. दधि कू धचाका : दध्ना सह पयःपक्तं सा भवेत् दधिकू धचाका । [v.p.pra.3/168] Milk and curd is heated together over mild fire in an earthen vessel to a thicker consistency. तक्र कू धचाका : तक्रे ण पक्वं यत् क्षीरं सा भवेत् तक्रकू धचाका । [v.p.pra.3/168] Milk and buttermilk is heated together over mild fire till it attains thicker consistency
  • 42. िडकाबर्मलकौ यूषप्रवशेषौ । These are the special preparations of यूष prepared by takra and any dhanya vishesha. Detailed explanation about these preparations is provided by commentators “ Dalhana” and “Jejjata”. िड & काबर्मलक
  • 43. िड तर िडो द्प्रवप्रविः सतक्रशमीिान्यः सतक्रशाकश्च । - [सु.सू.४६/३७६] TYPES सतक्रशाकसतक्रशमीिान्यः
  • 44. सतक्रशमीिान्य: 1 part of Takra + 1/16th part of any of the shamidhanya such as mudga,masha etc …cooked over mild fire and reduced to ½ or 1/4th . To this required quantity of jeeraka, maricha choorna along with saindhava lavana may be added. सतक्रशाक: 1 part of Takra + 1/16th part of yoga prepared with kapittha, takra, changeri, maricha, ajaji and chitraka is added and cooked over mild fire and reduced to ½ or 1/4th . To this saindhava lavana , jeeraka and other spices may be added .
  • 46. रार् & षाडव रार् & षाडव is considered as a single preparation according to few authors and some have differentiated both. कप्रपत्थं तु र्ुडोपेतं सहकारफलं नवम् । तैलनार्रयुक्तं च प्रवघ्नेयो रार्षाडवः ॥ [कै .तन.कृ तान्न वर्ा/९६] Kapittha phala, jaggery, unripe mango, oil, shunti using these ingredients raga and shadava is prepared. Since method of preparation is not specified in classics , suitable method of cooking is adopted.
  • 47. Dalhana has differentiated both Raga & Shadava and says that raga is prepared using juices of vrikshamla, parushaka and jambu with required quantity of mustard, sugar, salt added to it. षाडव Shadava is prepared using any sweet or citrus fruit juices added with little quantity of salt. Ex : Kapittha Shadava Draksha Shadava रार्
  • 48. The churna of any of the roasted Dhanya vishesha is called as saktu. Wheat, barley, rice, ragi, etc are roasted properly and later brought in the form of fine powder. Their properties differ depending upon the dhanya vishesha used in its preparation. [कै .तन.कृ तान्न वर्ा/१८८-१९५]
  • 49. मशषबर्जैतनास्तुषैः ईषद् भृ्टैः सूपश्च सूपकः। [कै .तन.कृ तान्न वर्ा/६०] It is the preparation where any of the shimbidhanya are soaked in water, later de-husked and boiled with enough quantity of water. These boiled shimbidhanya are crushed well in the vessel with the help of wooden peshani. This crushed shimbidhanya along with liquid part is cooked again by adding required quantity of salt,oil or ghee etc to obtain supa. Ex- Masha supa, Mudga supa, Masura supa, chanaka Supa, kulattha supa etc. These may be found in Yoga Ratnakara- Part I.
  • 51. मषज्जका मशकररण्युक्ता रसाल माषजाका र्ुिैः । [कै .तन.कृ तान्न वर्ा १०८] Rasala is also called majjika, marjika, shikarinu. To prepare rasala the curd is added with required quantity of sita, ushana, madhu, ghritha, chaturjatha, ardraka and dadhi. This mixture is churned well and at last karpura is added. PROPERTIES : पुष्ट शुक्र र्लिद, वातप्रपत्तनाशक,श्ले्मकारक,र्ुरु, िततश्यायहर
  • 52. आमर्ोिूमचूणं तु सप्रपाःक्षीरसमषन्वतम ् । नाततसान्द्रो नाततिनो प्रवस्यन्दो नाम नामतः॥ - [कै .तन.कृ तान्न वर्ा १४९] Raw wheat flour is boiled with equal quantity of ghritha and ksheera to a state where it is neither solid nor too liquid. It is called as प्रवस्यन्दन because the ghrita ooze out even after the preparation is complete. प्रवशेषेण + स्यन्दन = to ooze out.
  • 54. आद्रापक्वं शूकिान्यं तनस्तुषं पृथुकामभिम ्। - [कै .तन.कृ तान्न वर्ा २०१] Any of the dhanya vishesha is soaked in enough quantity of water. The soaked dhanya vishesha is taken out and roasted well over fine hot sand. While roasting , the husk part of dhanya vishesha will be lost. This soaked, roasted and de-husked dhanya vishesha is called as pruthuka or chuda.
  • 56. Mamsa rasa is prepared by boiling chopped meat with required quantity of water in a vessel. 2,4,6 or 8 parts of water is added to the meat considering its nature and boiled over moderate fire until the meat is cooked. later when the liquid part attains a desires thick consistency, the cooking is stopped. This liquid part is called as MAMSA RASA.
  • 57. अकृ त मांसरस: • If mamsa rasa is prepared without adding any of the spices कृ त मांसरस: • Sneha, lavana, jeeraka, maricha, shunti etc spices are added to the mamsa rasa.
  • 58. िीणनः सवाभूतानां हृध्यो मांस रसः परम्। शु्यतां व्याधिमुक्तानां कृ शानां क्षीणरेतसाम् । र्लवणााधथानां चैव रसं प्रवध्याध्यथामृतम् ॥ [च.सू.२७/३१२] Mamsa rasa is triptikara and hrudya. It is useful in the persons who are emaciated, weak after a chronic illness, lean by nature. It improves the strength, skin colour and the radiance. It acts as a nectar in many diseases.
  • 59. तनरषस्थ प्रपमशतं प्रप्टं षस्वन्नं र्ुडिृताषन्वतम ्। कृ ्णा मरीचसंयुक्तं वेशवार इतत स्मृताः॥ - [v.p.pra.3/165] Required quantity of boneless meat is steamed and smashed well. It is taken in a clean vessel and added with suffecient quantity of water (2,4,6,8 times). The vessel is placed over mild fire and cooked along with required quantity of jaggery, ghee, pippali churna, maricha churna, shunti, lavana and other spices as required. When the meat is cooked , the liquid part attains thicker consistency and the fire is put off and meat along with the soup is called veshavara.
  • 60. वेशवारः र्ुरुः षस्न्िो र्ल्यो वातरुजापहः। पुष्टदः सवािातूनां प्रवशेषान्मलनाशनः ॥ - [यो.र.पूवाािा] It is heavy for digestion, unctuous, provides strength and increase the body mass.
  • 61. Pathya Kalpana is basic but most important concept in Ayurveda which seems to be practical and must be practiced clinically in today’s era. The preparations made by Samskara , various methods of processing make the diet – more fruitful in terms of health. Importance of understanding “Pathya Kalpana” can be seen from the following points: • These preparations are made up from minimum & easily available ingredients • These are Simple methods of preparation. • These are very Cost effective methods. Concept of Pathya changes at every moment and with every individual.
  • 62. What is Pathya to one person may not be Pathya to another person. Even it changes in the same person depending upon various components like –Age-psychological status etc. So considering and elaborating the diet plan need a lot of attention from the physician. Practically Pathya Kalpana is advised as a diet plan ‘in healthy individuals’ to let them stay fit, ‘to the patients’ to keep their channels in a healthy stage.
  • 63. So “Pathya Kalpana” makes our food healthy and pleasurable. It is helpful in both the conditions viz Healthy and Diseased. It stresses Ayurveda’s approach that the digestive capability of the patients is equally important to that of the properties of the drugs. It covers all the nutritive values as it provides food having all the six tastes thus help in maintaining the penta elemental nature of the body. It also makes the food healthy thus acting over both body and mind. So Pathya Kalpana should be incorporated in our daily diet regime to achieve the basic objectives of Ayurveda.