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Kambalika
| Krushara | Mamsa Rasa
| Manda
Takra |
Saktu
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Processing buttermilk with green vegetables or pulses is khada.
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Types
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- Satakra Shamidhanya
- Satakra Shaka
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Satakra Shamidhanya [buttermilk processed with
pulses]
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Ingredients
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- buttermilk
- Mudga
- Masa,
- Kulattha
- salt,
- ginger ,
- Maricha
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Method of preparation
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It is prepared out of 4 parts of takra and 1/16 part of samidhanya like Mudga, Masa, Kulattha etc. The shamidhanyas are boiled in butter milk. When dhal is cooked completely, salt, ginger , Maricha are added and seasoned with ghee and cumin seeds.
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Uses
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- Dipaka[carminative],
- Pachaka[digestive],
- Ruchikara[enhances taste],
- Sangrahi and
- Kaphavatahara.[vitiates increased kapha & vata dosha]
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Satakra shaka[buttermilk processed with green vegetables]
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Ingredients
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- Buttermilk
- Kapittha Phala Majja,
- Changeri,
- Maricha and
- Citrakmula
- Salt
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Method of preparation
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Satakra Shaka, is prepared by adding Kapittha Phala Majja, Changeri, Maricha and Citrakmula to 4 parts of takra and boiled till butter milk (takra) reduces to half. While drinking little salt is added.
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Properties
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- Dipaka[carminative],
- Pachaka[digestive],
- Ruchikara[enhances taste],
- Sangrahi [binds stools together]
- Kaphavatahara.[vitiates increased kapha & vata dosha]
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