Dadhi—(curds/soured
)
Dadhi is
sour both in
taste and
also at the
end of
digestion,
water
absorbent
(causing
constipation),
hard to
digest, hot
(in
potency),
mitigates
väta,
increases
fat, semen,
strength,
sleshma
(kapha),
pitta,
rakta, agni
(digestive
activity)
produces
oedema
(dropsy),
improves
taste (or
appetite),
is ideal for
use in loss
of taste,
intermittent
fever
associated
with cold
(rigors),
chronic
rhinitis,
dysurea;
devoid of
its fat, it
is ideal in
diseases of
the
duodenum.
It should
not be eaten
at nights,
not made
hot, not in
spring,
summer, and
autumn; even
in other
seasons,
without the
addition of
soup of
mudga
(green-gram),
kaudra
(honey),
ghrta (ghee,
butterfat),
sitopala
(sugar
candy) and
amalaka; it
should not
be partaken
daily nor
when it is
not well
formed,
otherwise it
will cause
fever,
bleeding
diseases,
visarpa
(herpes);
kutha
(leprosy and
other skin
diseases),
pandu
(anaemia)
and bhrama
(giddiness).
Takra—(
butter milk
removed of
its fat)
Takra (buttermilk) is easily
digestable,
astringent
and sour in
taste,
kindles
hunger,
mitigates
kapha and
vãta, and
cures
dropsy,
enlargement
of the
abdomen,
haemorrhoids,
duodenal
diseases,
dysurea,
loss of
taste
(appetite),
enlargement
of spleen,
abdominal
tumor,
complications
arising from
excess
consumption
of ghee
(during
oleation
therapy),
artificial
poisons and
anaemia.
Hemadri, the commentator, clarifies, that takra
is inathita
dadhi ( well
churned
curd/coagulated
milk ), it
is of two
kinds,
sajala
(mixed with
water) and
nirjala
(unmixed
with water);
sajala
(water
diluted) is
again of two
kirds,
sasneha (
with fat )
and asneha
(without fat
).
Mastu (whey
watery part
of curds) :—
Mastu
(watery part
of curds) is
similar (to
takra) in
properties
helps easy
movement of
bowels
cleanses the
channels and
relieves
constipation.
Navanita
(butter)
Fresh navanita (buttur) is aphrodisiac,
cold (in
potency),
improves
colour
(complexion
of the
skin),
strength and
digestion,
absorbs
water, cures
disorders of
väta, pitta,
consumption,
heamorrhoids,
facial
paralysis
and cough;
butter
obtained
from milk is
water
absorbent,
cures
bleeding
diseases and
disease of
the eye.
Ghrita
(ghee/butter
fat)
Ghtta is ideal for
improving
intelligence;
memory,
ingeneity,
keenness of
digestion,
Long life,
semen
(sexual
vigour), and
eye sight,
for
children,
the aged,
those who
desire more
children,
tenderness
of the body,
and pleasant
voice, for
those
suffering
from
emaciation
as a result
of injury to
chest
(Lungs),
parisarpa
(herpes),
injury from
weapons, and
fire,
disorders of
vãta and
pitta
origin,
poison,
insanity,
consumption,
inauspicious
activity
(witchcraft,
etc.) and
fevers; is
best among
fatty
materials
(for
oleation and
other
therapies),
cold (in
potency),
best for
retaining of
youth;
capable of
giving a
thousand
good effects
by a
thousand
kinds of
processing.
Purana ghrta
(ghee old by
ten years),
cures
intoxication,
epilepsy,
fainting,
diseases of
the head,
ear, eye and
vagina;
cleanses and
heals of the
wounds. 40.
Kilãta,
piyua,
kürcika,
morana, etc.
are
strengthening,
increase the
semen, sleep
and kapha,
cause
constipation,
heavy
(hard to
digest) and
aggravate
the dosas.
Kilãta is the solid portion obtained after heating curds or
buttermilk,
piyusa is
the milk of
cow which
has just
given with
to a calf,
upto a
period of
about three
days or tilt
the milk
becomes
thin;
kürcika is
the solid
portion
obtained
after
heating
buttermilk
while morana
(or morata)
is the sour,
thin liquid
portion.
