Guided by Presented by

Dr. Shahul Hameed Dr.Raghi.R.G

Associate proffessor
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 Contents
• Introduction
• Krithanna varga
• Krithanna varga in chikitsa
• Contemporary aspect
• Conclusion

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 INTRODUCTION
Ahara

Trayopastambha

Nidra Brahmacharya
3
 DRAVYA

DRAVA DRAVYA ANNA DRAVYA

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 Krithanna vargas
• Definition
कृत + अन्न

• Synonyms
» Pathya kalpana
» Anna kalpana
» Pakwa anna kalpana (arunadatta)

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 Pathya
• Pathya – “patha” a way or channel

 “पथ्यम् पथो नपेतम्

यद्यच्चोक्तम् मनस: प्रियम्”

 “मनशरीराIनुपघाति पथ्यम्”

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Krithanna properties depend on
• Dravya- property of that Dravya
• Kriya (Samskaara)-preperation process
• Yoga- preperation with addition of
other dravyas
• Maana- quantity ingested

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 Classical references
• Charaka samhita

• Susruta samhita

• Ashtanga hridaya & samgraha

• Kasyapa samhita

• Bhavaprakasha

• Sarngadara samhita

• Kaiyadeva nighantu

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 Important krithanna vargas

manda
1. Mandadi kalpanas peya
yavagu- krisara
vilepi
annam

2. Yoosha
khalam
kambalika
3. Upadamshas raga
shadavam

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4. Mamsa preperation Mamsa rasa
Vesavara
Dakalavanika

5. Panaka

Sarkarodaka
chinchaadi panaka

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 Manda
• सिक्थकै: रहितो मण्ड:
(su.su 46)
1:14
Rice boiled cooked well

Contents filtered

Filtered liquid portion -manda

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 Properties…
• Shesha doshaghna
• Paachana
• Dhathusathmyakrt
• Vatanulomana
• Mrdukarana of srotas
• Swedajanana

• लंघितानां विरिक्तानां जीर्णे स्नेहे च

तृष्यताम्
दीपनत्वाल्लघुत्वाच्च मण्ड: स्यात् प्राणधारण:
(Ca.Soo)

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 Peya
 पेयासिक्थसमन्विता
(su.su/46)

1:14

 क्षुत्तृष्ण ग्लानिदौर्बल्यं
कुक्षिरोगज्वरापह:
स्वेदो ग्निजननि पेया वातवर्चोनुलोमनि

(च.सू)
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 Yavagu
• यवागूर्बहुसिक्था स्यात् (sa/sa)
• यवागु विरल द्रवा (su.su)
1:6
• यवागुर्ग्राहिणि बल्या तर्पणी
वातनाशिनि

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 Vilepi
• विलेपी घनसिक्था स्यात्-----(श.सं)

»1:4
 विलेपी ग्राह्णी हृद्य
तृष्णघ्नी दीपनी मता
व्रणाक्षिरोगसम्शुद्धदुर्बल
स्नेहपायिनं(ahr.su/6)

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 Annam/odanam

1:14

•Dalhana – rice cooked in 5 times water.

Bhaktham,annam,andha,kooram,odana
Bhissa,dhidhivi

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 भक्तं वह्निकरं पथ्यं तर्पणं
रोचनं
(Bh.pr)

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 In short……
mandam 14 times water Only water is collected

peya 14 times water Whole material collected

Yavagu 6 times water Whole material collected

vilepi 4 times water Whole material collected

Bhaktam/odanam 14 times water Only rice collected

Guru 18
 Boiled rice

 Rice is a rich source of carbohydrates 59

gram per cup of cooked white rice.

 White rice contains 5 grams of protein per cup

while brown rice has 4.5 gram

 Neither white nor brown rice contains an

appreciable amount of fat, and they contain no
saturated fat

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 Brown rice is much richer in vitamins and
minerals than white rice. A cup of long-grain,
boiled brown rice has 88 percent of the manganese
daily requirement. Cooked brown rice also contains
much higher concentrations of many B vitamins and
iron than white rice.

 Cooked brown rice contains 3.5 gram of natural

fiber per cup. white rice has only 0.5 grams of fiber
per cup.

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 Mamsarasam

 Grita/taila is taken in pakapatra and melted

 Hingu and haridra are added and fried
 Boneless pieces of mamsa are added and fried
 Add appropriate quantity of water and lavana
and mixed well.
 Vessel is closed with lid and cooked well
 Mamsa is filtered
 Add prakshepa dravyas are added and mixed
well.
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• Heated for sometime,
contents filtered with cloth and obtained
product is mamsa rasa.

• बृंहणं प्रीणनो वृष्य चक्षुष्यो

व्रणहा रसा:
(A.H.Soo)

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Vesavaaram
 Its a meat preparation
 Boneless meat well cooked
 Grinded and cooked with trikatu, guda,ghee

• वेशवारो गुरु स्निग्धो बलोपचयवर्धन

(अ.सु)

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 Soopa
• Preperation is like mamsa rasa
• Where shaka is used instead of mamsa

Mudga soopa Kulatha soopa Masha soopa

• pathya kanta, akshi • Gulma tooni • Prabhutha

rogi- A.H pratoonijit abhyantara
malakrt

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 Shaka
Preperations with leafy vegtables- ghrta lavanaadi
sidham saka
Viroodaka-soups prepared with sprouted cereals
Sushka saaka- nisneha sidham
Sandaki- 3D kara
 Drknaasana
 Glapana
 guru

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 Krisara
• Bheda of yavagu
1:6

• Rice:masha/mudga:tila=2:1:1/2
cooked in 6 times water
• Both internal and external use
• externally used in pindasweda and sankara sweda
 कृशरा शुक्रला बल्या गुरु
पित्तकफप्रदा
दुर्जरा बुधिविष्टम्भमलमूत्रकरी
स्मृता (Bh.pr)
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Yoosha

KASYAPA

SUSRUTHA

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यूषं दधिलवणतिलIदिकृत: (च)
आहारद्रव्यम् मुद्गमसूरदिकृतं (सु.उ)

Prepared with simbidhanya

14 times/18 times water thicker than peya
Both krita and akrita are
Kaphagna
Deepana
Hrdya

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 Mudga Yoosha KulathaYoosha Masha yusha

• Sudhanam
vrinam api jneya • Gulma tooni • Prabhutha
pathyatama pratoonijit abhyantara
(Su.Soo) malakrt
• pathya kanta,
akshi rogi- A.H

Guru 29
 Khalam
• Yooshabheda

• दधि दाडिम माष शाक स्नेह युक्तम्

व्यन्जनम् खल इति उच्यते
(जेज्जड)

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• Takra,samidhanya,snigdha
• Takra, kapitha, cargneri, marica, ajaji, citraka

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 Kambalika
• Yooshabheda
• Also yoosha prepared of mudgamashadi
mixed with souvarchala, ajaji,
beejapooraka, sugandha dravya etc.

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• Both khada and kambalika are hrdya and
vatakaphahara.

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 Ragam
• Mudgayooshabheda
• It is a curry used to increase taste of ahara.
(Ayurvedeeyasabdakosa)
• सिता रुचक सिन्धूथै:
सवृक्षाम्लपरूषकै:
जम्बूफलरसैर्युक्तो रागो
राजिकया कृत:
(सु.सू)
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 Shadava
• Mudgayooshabheda
• स्पष्टाम्ल मधुरो
अस्पष्टकषायलवणो अश्न:
अतिक्त शडव कोलकपिथाद्युपबृंहित:
(डल्)

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 Both raga and shadava are
• Lagu
• Brmhana
• Vrshya
• Hrdya
• Rocanadeepana
• Trishnamoorchabhramachardisramaghna

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 Rasala
• Made by mixing madhura, katu, lavana
dravya in Curd.
• Brmhana
• Balya
• Snigdha
• Vrshya
• Rocani

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 Paanaka
– गुडाम्लिकादिसंस्कृतमुदकादि द्रवं
पानकं(अयु.रसायनं)

– Eg)chinchadi panaka
(madatyaya)

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 Some of Kritannavarga in
bhavaprakasa

• Mudga /mukta modaka

Flour of mudga – made thick batter with water
mudga batter is allowed to fall into boiling ghee
through a sieve
sitapaka – well cooked mudga pearls immersed
in it

 Laghu,grahi,tridoshasamana,seeta ,chakshushya,jwarahar
a,tarpana

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• Phenika
wheat flour
ghee kneaded & varti made
rice flour mixed with rice flour
made small discs ,fried
in ghee
when bloats up taken out
powdered sugar sprinkled

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• Kundalini
fresh mudpot smeared with sour curd

to this wheat flour ,sour curd, ghee added & kept in sun till
it become sour

taken in a small vessel having hole in bottom

added to boiling ghee in a circular way

taken out after frying & dipped in sitapaka scented with

karpura

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• Mamsa srngataka
A triangle shaped prepartion with meat
fillings inside

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• Dugdha koopika
solid portion of milk
rice flour rolled into balls &
fried in ghee, immersed in
sitapaka scented with karpoora

• Polika
Wheat flour is added with
water,dough made into very thin
flakes,then cooked on a pan .
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•Vadaka
Dough of masha added with salt,ardraka &
hingu made into vadaka is cooked in oil over mild fire.

 Vatamayahara,ruchya,visheshatarditapaha,vibandhahara,k
aphakara, atyagnihita

• Takra vadaka/sarasa vadaka

Vadaka soaked in takra added with fried
jiraka,lavana ,hingu

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• Soolya pala
Meat like liver etc pierced with iron rod then smeared
with ghee and salt ,cooked over burning flame having no
smoke.

 Ruchya,vahnikara,kaphavatahara,balya,laghu,pittakara

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• Hareesha

Rice ardraka contents are taken in large cooking vessel

meat haridra & cooked well in such a way that
ghee lavana more quantity of manda formed
hingu maricha it is
balya,vatapittahara,guru,seetoshna,
jeeraka jambira juice
sukrala,sara,sandhanakaraka

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 Preventive aspects
• Pathyas mentioned in ritu charya(Sasanka kirana
in greeshma,soolya mamsa in sisira)
• Karkitaka kanji,thiruvathira puzhukku etc

• Yavagus adviced in sootikacharya

• Modakas indicated during weaning period

• Samsarjana kriya after panchakarma

 Curative aspects
Disease condition Yavagu
Deepaneeya,soolaghna Panchakola
Vatika atisara Panchamoola
Rakta atisara Chagapaya,hreebera,nagara,utpala,prisniparni
Ama atisara Ativisha,nagara,amla rasa
Mutrakrichra Gokandaka,kantakari
Visha Somaraji
Krimi Vidanga,pippalimoola,maricha,hingu
Karsana Bhrishta godhooma,makshika
Swasakasa Dasamoola kashaya
Vata anulomana Abhaya,pippalimoola,nagara
Ghrita vyapat Takrasidha
Vrishya Masha vidala,ghrita,ksheera
Retomarga ruja Tamrachudarasa sidham
Jwara
• Laja peya with sunti,dhanyaka,pippali,saindhava
• Sahadevi rasasidha takra added with trikatu & saindhava after
jwara
Atisara
• Charngeryadi morkanji
• Aparajitha khala
Swasa
• Yavagu made of dasamoolaksheera kashaya
• Peya with vilwa kashaya & laja
Sopha
• Hraswa panchamoolasidha peya
• khalam made with trikatu,devadaru,pathya,punarnavamoola
Pandu
• Khala made with chitraka,purana kitta,tila,ardraka,bhringaraja
Vata vyadhi
• Yoosha with padolaphala
• Ajamamsarasa cooked with bala,panchamoola added with
vyosha,amladravyas
• Vesavara
Kushta
• Asanodaka sidha yavagu
• Annapanas with somaraji
Prameha
• Saktu made with yava soaked overnight in triphala kashaya
• Sali cooked in asanasarambu
• Soolya mamsa
Asrigdara
• Khala made using prisniparnimoola
 Contemporary aspect
• Chappathi,Poori(polika)
• Bread (kanthu)
• Corn flakes,Oats (bhrashtra)
• Tandoori(angaara)
• Fruit syrups (paanaka)
• Kaalan (Khalam?)
• Vada rasavada(vadaka)
• Rasam (Raga shadava,rasala?)
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• Barbecue chicken/ (shoolya)
• Biriyaani
• Fried rice Hareesha
• Pulavu
• Meat samosa( mamsa srngataka)
• Vegetable soups (yusha)
• Iddali(kukoola)
• Dosha(karpara / Dharika)

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• Pulisseri ( takra saka sidha khala)
• Morukari(takra simbi sidha khala)
• Yoghurt soup (Kambalika )
• Cutlet (veshavaram)
• Boneless soup( mamsa rasa)
• Boonthi (mukta modaka)
• Rasagula(dugda koopika)
• Kundalini(jilebi)

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 Conclusion
“Nothing is good, nothing is bad; However
it is time, place, individual, qualities and
circumstances which determine so!”

Jay D Mulder

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THANK YOU
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