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→Dashamooladya ghrita
iti dashamUlAdyaM ghRutam
iti dashamUlAdyaM ghRutam
Boil the svarasa of two pañchamūla (bruhat and laghu), sarala [(trivrita) Operculina turpethum], dēvadāru (Cedrus deodara), nāgara (Zingiber officinale), pippalī (Piper longum), pippalīmula, chitraka [Plumbago zeylanica], gajapippalī (Piper retofractum), saṇabīja (seeds of Crotalaria juncea), barley, kōla, kulatta and susavi [Woodfordia fruticosa] with aranāla, dadhimanda or sauvīraka. After one fourth reductions add one aḍhaka (3.073 kg) of ghee and svarjikākṣāra and yāvaśūkākṣāra as per yukti prāmana i.e. either in small quantity or at the time of ghr̥ita siddhi lakshana alongwith saindhava (rock salt), audbhida (salts derived from plants), sāmudra (table salt), biḍā (red granular salt), rōmaka, sauvarcala and pākya (pakaja) types of salt in two pala quantity each [96 gm each]. After preparation, it may be administered up to one prasr̥ta i.e. 96 gm. It increases agni, strength and complexion and helps in alleviation of vāta and thus digestion of food (82-86).
Boil the ''svarasa'' of two ''panchamoola'' (''brihat'' and ''laghu''), ''sarala'' ((''trivrita'') Operculina turpethum), ''devadaru'' (Cedrus deodara), ''nagara'' (Zingiber officinale), ''pippali'' (Piper longum), ''pippalimoola, chitraka'' (Plumbago zeylanica), ''gajapippali'' (Piper retofractum), ''sanabeeja'' (seeds of Crotalaria juncea), barley, ''kola, kulatta'' and ''susavi'' (Woodfordia fruticosa) with ''aranala, dadhimanda'' or ''sauviraka''. After one fourth reductions add one ''adhaka'' (3.073 kg) of ghee and ''svarjikakshara'' and ''yavashukakshara'' as per ''yukti pramana'' i.e. either in small quantity or at the time of ''ghrita siddhi lakshana'' alongwith ''saindhava'' (rock salt), ''audbhida'' (salts derived from plants), ''samudra'' (table salt), ''bidha'' (red granular salt), ''romaka, sauvarchala'' and ''pakya'' (''pakaja'') types of salt in two ''pala'' quantity each (96 gm each). After preparation, it may be administered up to one ''prasrita'' i.e. 96 gm. It increases ''agni'', strength and complexion and helps in alleviation of ''vata'' and thus digestion of food [82-86]
==== ''Tryushanadya ghrita'' ====
त्र्यूषणत्रिफलाकल्के बिल्वमात्रे गुडात् पले|
त्र्यूषणत्रिफलाकल्के बिल्वमात्रे गुडात् पले|
सर्पिषोऽष्टपलं पक्त्वा मात्रां मन्दानलः पिबेत्||८७||
सर्पिषोऽष्टपलं पक्त्वा मात्रां मन्दानलः पिबेत्||८७||
इति त्र्यूषणाद्यं घृतम्
इति त्र्यूषणाद्यं घृतम्
tryūṣaṇatriphalākalkē bilvamātrē guḍāt palē|
tryūṣaṇatriphalākalkē bilvamātrē guḍāt palē|
sarpiṣō'ṣṭapalaṁ paktvā mātrāṁ mandānalaḥ pibēt||87||
sarpiṣō'ṣṭapalaṁ paktvā mātrāṁ mandānalaḥ pibēt||87||
iti tryūṣaṇādyaṁ ghr̥tam
iti tryūṣaṇādyaṁ ghr̥tam
tryUShaNatriphalAkalke bilvamAtre guDAt pale|
tryUShaNatriphalAkalke bilvamAtre guDAt pale|
sarpiSho~aShTapalaM paktvA mAtrAM mandAnalaH pibet||87||
sarpiSho~aShTapalaM paktvA mAtrAM mandAnalaH pibet||87||
iti tryUShaNAdyaM ghRutam
iti tryUShaNAdyaM ghRutam
Prepare paste of trikatu and triphala in quantity of one bilva and add one pala (48g) of jaggery and do sneha siddhi by adding eight palas (384 gm) of ghee. This medicated ghr̥ita is indicated in mandāgni i.e. low digestive power (87).
Prepare paste of trikatu and triphala in quantity of one bilva and add one pala (48g) of jaggery and do sneha siddhi by adding eight palas (384 gm) of ghee. This medicated ghr̥ita is indicated in mandāgni i.e. low digestive power (87).
Pañchamūlādya ghr̥ita and chūrṇa:
Pañchamūlādya ghr̥ita and chūrṇa: