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→Five types of yavagu
चव्यत्वक्पिप्पलीमूलधातकीव्योषचित्रकान्||११२||
चव्यत्वक्पिप्पलीमूलधातकीव्योषचित्रकान्||११२||
कपित्थं बिल्वमम्बष्ठां शाल्मलं हस्तिपिप्पलीम्|
कपित्थं बिल्वमम्बष्ठां शाल्मलं हस्तिपिप्पलीम्|
शिलोद्भेदं तथाऽजाजीं पिष्ट्वा बदरसम्मितम्||११३||
शिलोद्भेदं तथाऽजाजीं पिष्ट्वा बदरसम्मितम्||११३||
परिभर्ज्य घृते दध्ना यवागूं साधयेद्भिषक्|
परिभर्ज्य घृते दध्ना यवागूं साधयेद्भिषक्|
रसैः कपित्थचुक्रीकावृक्षाम्लैर्दाडिमस्य च||११४||
रसैः कपित्थचुक्रीकावृक्षाम्लैर्दाडिमस्य च||११४||
सर्वातिसारग्रहणीगुल्मार्शःप्लीहनाशिनी|
सर्वातिसारग्रहणीगुल्मार्शःप्लीहनाशिनी|
cavyatvakpippalīmūladhātakīvyōṣacitrakān||112||
cavyatvakpippalīmūladhātakīvyōṣacitrakān||112||
kapitthaṁ bilvāmambaṣṭhāṁ śālmalaṁ hastipippalīm|
kapitthaṁ bilvāmambaṣṭhāṁ śālmalaṁ hastipippalīm|
śilōdbhēdaṁ tathā'jājīṁ piṣṭvā badarasammitam||113||
śilōdbhēdaṁ tathā'jājīṁ piṣṭvā badarasammitam||113||
paribharjya ghr̥tē dadhnā yavāgūṁ sādhayēdbhiṣak|
paribharjya ghr̥tē dadhnā yavāgūṁ sādhayēdbhiṣak|
rasaiḥ kapitthacukrīkāvr̥kṣāmlairdāḍimasya ca||114||
rasaiḥ kapitthacukrīkāvr̥kṣāmlairdāḍimasya ca||114||
sarvātisāragrahaṇī gulmārśaḥplīhanāśinī|
sarvātisāragrahaṇī gulmārśaḥplīhanāśinī|
cavyatvakpippalImUladhAtakIvyoShacitrakAn||112||
cavyatvakpippalImUladhAtakIvyoShacitrakAn||112||
kapitthaM bilvamambaShThAM shAlmalaM hastipippalIm|
kapitthaM bilvamambaShThAM shAlmalaM hastipippalIm|
shilodbhedaM tathA~ajAjIM piShTvA badarasammitam||113||
shilodbhedaM tathA~ajAjIM piShTvA badarasammitam||113||
paribharjya ghRute dadhnA yavAgUM sAdhayedbhiShak|
paribharjya ghRute dadhnA yavAgUM sAdhayedbhiShak|
rasaiH kapitthacukrIkAvRukShAmlairdADimasya ca||114||
rasaiH kapitthacukrIkAvRukShAmlairdADimasya ca||114||
sarvAtisAragrahaNIgulmArshaHplIhanAshinI|
sarvAtisAragrahaNIgulmArshaHplIhanAshinI|
Make paste of chavya, tvak, pippalīmūla, dhātakī, trikatu, chitraka, kapittha, bilva, pāṭhā, sālmali, gajapippalī, slōdbhēda (shilajeet) and ajājī, each taken in quantity equal to badara (about 6 gm). Fry it in ghee and prepare yavāgu by adding curd or svarasa of kapittha or cukrikā or vr̥kshāmla or dāadima. It helps in curing all types of atisāra, grahaṇī, gulma, arśa and plīhā disease (112-114).
Make paste of ''chavya, tvak, pippalīmūla, dhātakī, trikatu, chitraka, kapittha, bilva, pāṭhā, sālmali, gajapippalī, slōdbhēda'' (''shilajeet'') and ''ajājī,'' each taken in quantity equal to ''badara'' (about 6 gm). Fry it in ghee and prepare ''yavāgu'' by adding curd or ''svarasa'' of ''kapittha'' or ''chukrikā'' or ''vrikshāmla'' or ''dadima''. It helps in curing all types of ''atisara, grahani, gulma, arsha'' and ''pleeha'' disease [112-114]
==== Drink preparations ====
==== Drink preparations ====