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Kambalika
| Khada | Krushara
| Manda
Takra |
Saktu
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A juice or soup prepared by boiling with meat is called as "Mamsa rasa".
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Ingredients
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- Chopped meat
- Appropriate quantity of water
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Method of preparation
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To obtain a thick (Ghana) extract, 2 parts of water (meat: water =1:2), for moderate (Madhyama) consistency 2.6 parts of water (meat: water= 1:2.6). And for thin (tanu) consistency 4 parts of water (meat: water=1:4) should be added to 1 part of meat and soup must be prepared.
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Properties
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- Mamsa rasa is Ruchikara. [enhances taste]
- It helps in relieving tiredness, exertion, dyspnoea and emaciation.
- It is nutritive, vatapittahara.
- It is useful in cases of Dhatukshaya?, Shukra Kshaya?, dislocation and fracture, after purificatory procedures. (Pancha Karma treatment) and is also helpful to those who are under going the eliminatory procedures.
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Types
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- Krita Mamsa rasa [plain meat soup]
- Akrita Mamsa rasa.[ meat soup added with salt,ginger,mustard cumin etc.
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