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Dr.Lavanya S.A - pathya kalpana
1. Under the guidance of
Dr.M.S.Doddamani
HOD & Professor
Dept of RS & BK
T.G.A.M.C, Ballari.
By
Dr.Lavanya.S.A
2nd Year PG Scholar
Dept of RS & BK
T.G.A.M.C, Ballari.
2. Our science which advocates more on “Prevention” rather than cure of
diseases, obviously emphasizes on the ideal food to be consumed to attain and
sustain good health. Food is most essential to sustain a good life and the same food
if consumed inappropriately becomes the root cause of many diseases.
So, proper knowledge about food and its importance should be known
by all human beings to have better benefits from it. It is said to be Mahabheshaja
(supreme medicine) by Acharya kashyapa. It is also quoted that “No amount of
medication can do any good to patient who does not observe Pathya (proper
regime of diet),likewise no amount of medication is needed to a patient if he
follows Pathya”.
4. The root term for Pathya is ‘Patha’ which means
various channels in the body & ‘Anapetam’ means not causing
any harm to the human body.
So, any food which is not harmful for body channels
and on the contrary which is wholesome - soothing for body
can be labelled as Pathya.
6. Need of Pathya Kalpana:
• Pathya Kalpana is suggested in various places in Ayurveda. Pathya Kalpana
must be used in Dinacharya( daily routines), Rutucharya (7 seasonal
routines).
• It is very much necessary for the patients to have the food which will keep
their Dhatus ( basic elements) in a healthy state and will not let them get
vitiated more from Doshas. So the patients must follow the “healthy way
of consumption of food” i.e.”Pathya”.
• Pathya Kalpana is also used in Panchakarma to boost the fatigued
Annavaha Srotas (Digestive system) and Purishavaha Srotas ( Excretory
system ) to regain the healthy stage from weakened one (which happened
during the process of purification).
7. Importance of Samskara (Processing)
Raw food is converted into a complete different form from its original
nature. This is done to make changes in its properties to make it suitable for the
acceptance inside the circulation from the body. These processing are done as per
the need of an individual based on a lot of variables as discussed above (like
season changes-disease-psychological status-habit-adaptability etc).
It is said that “Samskara (processing)” brings the changes in the
properties”. The change in a process makes the food completely of opposite
properties from the same resource raw food material.
E.g. –
Laja & Pruthuka both are prepared by rice but Pruthuka are very heavy to
digest as compred to Laja just because of the difference in their preparations.
8. Approach of both modern and Ayurveda towards
suggesting the ‘Food-design’ to all:
Instead of specifying the nature of diet, indications and
contraindications of the specific preparations are mentioned as per the condition
of the disease & their effects over the provoked doshas in Ayurveda, In modern
dietetics, the nature of food is analysed by weighing the dominance of one of the
following 3 broad types of the basic contents of the food as - carbohydrates, Fats
& Proteins.
But Ayurveda weighs the properties of food on its individual basis
depending upon both the nature of the food and the nature of digestive
capability of the patient who is going to consume that food. This obviously
changes from person to person. Even it also changes as per the age- area of stay-
adaptability-habit-status of mind- volume of the body- dominance of doshas in
the particular patient.
9. So, modern dietetics are keener on choosing the types of food
articles based on dominance of basic constituents in the food which will
complete the daily fixed quota of calories. They choose the food articles in
terms like protein diet-carbohydrate diet.
On the contrary, an Ayurveda physician never stresses on specific
quantity of diet to all. But he advises to vary the quantity as per the
appetite of the patient (strength of digestive capability). He generally
advises to have the food which will comprise all the six taste thus balancing
the Panchabhautika (Penta elemental) constitution of the body.
10. Acharya Sushrutha has dealt with four major preparations of Pathya
which are mentioned below:
1. Manda
2. Peya
3. Yavagu [ सु.सू.४६/३४४ ]
4. Vilepi
11. MANDA
Acc to [ सु.सू.४६/३४४ ]
Tandula + 14 parts of water
Only supernatant liquid part is
called as Manda
Boiled over
mandagni
Acc to [ शा.म.२/१७०-१७१ ]
नीरे चतुदाश र्ुणे मसद्िो
मण्डस्त्वमसक्थकः
शुषण्िसैन्िवसंयुक्तः पाचनो दीपन परः
॥
12. This Kalpana is prepared by using rice and water in 1:14
proportion. The rice is cooked in said proportion of water and then
only water content of the prepared formulation is collected as Manda
( watery portion of rice gruel).
Biological properties:
Laghu (light in digestion),Sheeta( cold)
Biological actions:
Deepana (increase in appetite) ,Pachana (increase in
digestive capacity),Grahi( reduces water cotent in faeces)
,Vatanulomaka ( maintains normal
13. मण्डस्तु दीपयत्यष्नं वातं चाप्यनुलोमयेत ्।
मृदुकरोतत स्रोतांमस स्वेदं सञ्जनयत्यप्रप ॥
लङ्तितानां प्रवररक्तानां जीणे स्नेहे च तृ्यताम् ।
दीपनत्वाल्लिुत्वाच्च मण्डः स्यात ् िाणिारणः ॥
[ च.सू.२७/२५१-२५१]
Few Examples for Manda:
Ashtaguna manda, Laaja manda, yava manda/ vatyodana etc….
14. NAME OF THE
FORMULATION
INGREDIENTS BIOLOGICAL PROPERTIES
Laja Manda
Su.su.46/441
Laja (Puffed rice) Deepana,Pachana, Grahi,
Useful in treatment of
Jwara(fever), Atisara(diarrhea).
Vaatya Manda
Su.su.46/410
Roasted and
powdered
Godhooma(Wheat)
and Yava(Barley)
Laghu,Grahi,Shoola,Aanaaha
,Kanthya( soothing for throat)
Rakta Prasadaka( purifies blood)
Ashtaguna Manda
Sha.sa.m.kha.2/17
1-172
Mudga, Tandula,
Dhanyaka, Shunthi,
Marich,Pippali,
Saindhava,Hingu,
Taila.
Deepana,Pachana, Tridoshaghna
(balance all three homours).
Compilations of References of Manda Preparation
with Its Clinical Utility
15. पेया मसक्थसमषन्वता | [ सु.सू.४६/३४४ ]
Tandula+ 14 parts of water
Here the cooked rice will have equal portion of siktha ( solid
portion) and manda ( liquid portion). This mixture of siktha and
manda is called as peya.
Boiled over
mandagni
cooked
16. This Kalpana is prepared by using rice and water in 1:14
proportion. The rice is cooked in said proportion of water and then
maximum watery content of the prepared formulation is collected
with few grains of cooked rice is known as Peya( rice gruel) .
Biological properties:
Laghu, Pachana, Vatanulomaka, Dhatupushtikara(
nourishes basic elements)
Indications:
Jwara,Atisara
19. YAVAGU
Acc to [ सु.सू.४६/३४४ ]
यवार्ुर्ाहुमसक्था स्यात् ।
यवार्ूं षड्र्ुणे पचेत् ।
• It is prepared by boiling 1 part of tandula
with 6 parts of water over mild fire until the
rice particles are cooked .
• It contains more portion of siktha than
manda
20. Indicated conditions:
Before Siravedha, inGarbhini,Unmaada,Mandagni,Trushna
In Ayurveda literature 3 types of Yavagu are described –
i. Kalka Siddha Yavagu (Gruel Prepared with Paste Of Medicines)
ii. Kwatha Siddha Yavagu (Gruel Prepared in Decoction Of Medicines)
iii. Mamsarasa siddha Yavagu (Gruel Prepared in Meat Soup)
21. Compilations of References of yavagu Preparation
with Its Clinical Utility
CLASSICAL
REFERENCE
BASIC
INGREDIENTS
PROPERTIES
Su.utt.40/156 Tandula Laghu,
Grahi,
Basti shodhani
( Capable Of
Removing
Provoked doshas
In Basti)
Sha.ma.kh.2/164-
165
Tandula
Mudga
Tila
Masha
Balya,
Vaatnashaka
(Pacifying Vata
dosha)
23. Acc to [ सु.सू.४६/३४४ ]
प्रवलेपी प्रवरलद्रव ।
Rice + 4 parts of water
Boiled over
mandagni
only solid part is taken
Acc to [ शा.म.२/१६६-१६७ ]
प्रवलेपी िनमसक्था स्याषत्सद्दा नीरे
चतुर्ुाणे
तपाणी र्ृंहणी हृध्या मिुरा प्रपत्तनामशनी ॥
Rice + 4 parts of water
Boiled over
mandagni
only solid part is taken
24. वातवचोनुलोमनी ।
तपाणी ग्राहहणी लघ्वी हृध्या चाप्रप प्रवलेप्रपक ॥
[ च.सू.२७/२५०-२५१ ]
It acts as vatanulomaka, tarpaka, graahi, laghu and hrudya.
25. Derivation:
अद् which means to eat.
Synonyms :
भक्तं अन्नं कू रं अन्िोमभस्सा दीहदप्रवर् ओदनः ॥
[ कै य्यदेव तनिण्टु, कृ तान्न वर्ा ५/१ ]
28. Preparation Ratio of water
अन्न पञ्चर्ुण
यवार्ु षड्र्ुण
मण्ड चतुदाशर्ुण
प्रवलेप्रप चतुर्ुाण
29. खिच्चाख्या तु यवार्ूः कृ ता तण्डुलमशषबर्जैः ।
तद्वत् खिच्चा र्ुणैः ककषञ्चत् स्विान्यर्ुणमावहेत् ॥ [ कै .तन.कृ तान्न वर्ा ५/४० ]
• To prepare krushara, tandula amd shimbi dhanya are taken in either 1:1/1:2 or 1:4 ratio
as per the need.
• Little amount of sneha, saindhava lavana, ardraka, hingu and haridra are added to the
preparations.
• The mixture is cooked in a vessel with 6 parts of water until all the rice particles are
cooked and the preparation attains a solid consistency
Properties:
कफप्रपत्तकरी र्ल्या कृ शराऽतनलनाशनी । [सु.सू.४६/३४५]
30. यूष
कल्कद्रव्यपलं शुण्िी प्रपप्पली चािाकाप्रषाकी ।
वाररिस्थेन प्रवपचेत् स द्रवो यूष उच्यते ॥ [शा.म.२/१५४]
• औषि द्रव्य कल्क - 1 पल
• शुण्िी चूणा - 12 पल
• प्रपप्पली चूणा - 12 पल
• जल - 1 िस्था
All the above said ingredients are taken in a clean stainless steel vessel
and placed over mandagni and cooked until a thin gruel is obtained.
31. Acc to [कै .तन.कृ तान्न वर्ा ५/६२]
अ्टादशर्ुणे तोये श्रुतो यूषस्तु मशषबर्जैः ।
Shimbi dhanya like mudga,masha,masura etc..is taken in a
vessel and 18 parts of water is added to it. The vessel is placed
over mild fire and cooked until the grains are fairly cooked.
Properties:
यूषो र्ल्यो लिुः रुच्यः कण्िकफापहः। [यो.र]
32. Types of यूष:
1. अकृ त यूष
2. कृ त यूष
1. अकृ त यूष:
Here the preparartion is not subjected to any samskarana with sneha or
fine powders of other drugs.
2. कृ त यूष:
The preparation is subjected to samskarana with sneha like ghritha and
fine powders of selected drugs like tejapatra,twak,ela etc are added.
33. तक्र कल्पना
भाण्डस्य मध्ये दधि सषन्निाय दध्नस्तु यन्रेण शनैहातं यत्।
तोयं तनप्रषञ्चन् िहरं प्रवनीय तोयेन तक्रं दशिा क्रमेण ॥
- [कै .तन]
Curd is taken in a vessel and specified quantity of water is
added to it and churned for 1 prahara kala (3 hours).
Synonyms:
दण्डहतं कालशेयं र्ोरसश्च प्रवलोडडतम् । - [कै .तन]
35. [च.चच.१४/८४]
Types of Takra Explaination Indicated for Based on bala
रूक्षा With all butter
part removed
कफ दोष अिम
अिोिृतस्नेह With half
butter left in it
प्रपत्त दोष मध्यम
पूणा स्नेहयुक्त With fill butter
left in it
वात दोष उत्तम
36. [भा.प्र.तक्रिगु]
Types of takra Explaination
िोल Curd is churned without water and
butter part is not removed.
मधथत Curd is churned without water but
butter part is removed after churning.
तक्र Curd is churned with 1/4th part of
water and butter is removed.
उदषश्वत Curd is churned with ½ part of
waterand butter is not separated.
छषच्छका Curd is churned well and butter is
removed. Later it is again churned
with suffecient quantity of water.
37. [कै .नन.तक्रिगु]
Types of Takra Explaination
मधथत Curd is churned
without water and
butter is separated
उदषश्वत Churned with ½ part
of water.
तक्र Churned with ¼ part
of water.
दण्डहत Churned with 1 ½
part of water.
कालशेय Churned with 2 parts
of water.
Types of Takra Explaination
करमधथत Curd is churned with
hands.
िोल Curd is churned without
water and butter is not
separated.
र्मलत Curd is filtered through
cloth.
श्वेत Curd is churned with
equal quantity of water
षाडव Curd in which any fruit
juices are added.
40. दधि कू धचाका :
दध्ना सह पयःपक्तं सा भवेत् दधिकू धचाका ।
[v.p.pra.3/168]
Milk and curd is heated together over mild fire in an earthen
vessel to a thicker consistency.
तक्र कू धचाका :
तक्रे ण पक्वं यत् क्षीरं सा भवेत् तक्रकू धचाका ।
[v.p.pra.3/168]
Milk and buttermilk is heated together over mild fire till it attains
thicker consistency
42. िडकाबर्मलकौ यूषप्रवशेषौ ।
These are the special preparations of यूष prepared by takra
and any dhanya vishesha.
Detailed explanation about these preparations is provided by
commentators “ Dalhana” and “Jejjata”.
िड & काबर्मलक
44. सतक्रशमीिान्य:
1 part of Takra + 1/16th part of any of the shamidhanya
such as mudga,masha etc …cooked over mild fire and reduced
to ½ or 1/4th . To this required quantity of jeeraka, maricha
choorna along with saindhava lavana may be added.
सतक्रशाक:
1 part of Takra + 1/16th part of yoga prepared with kapittha,
takra, changeri, maricha, ajaji and chitraka is added and
cooked over mild fire and reduced to ½ or 1/4th . To this
saindhava lavana , jeeraka and other spices may be added .
46. रार् & षाडव
रार् & षाडव is considered as a single preparation according to
few authors and some have differentiated both.
कप्रपत्थं तु र्ुडोपेतं सहकारफलं नवम् ।
तैलनार्रयुक्तं च प्रवघ्नेयो रार्षाडवः ॥
[कै .तन.कृ तान्न वर्ा/९६]
Kapittha phala, jaggery, unripe mango, oil, shunti using these
ingredients raga and shadava is prepared.
Since method of preparation is not specified in classics ,
suitable method of cooking is adopted.
47. Dalhana has differentiated both Raga & Shadava and says that raga is
prepared using juices of vrikshamla, parushaka and jambu with required
quantity of mustard, sugar, salt added to it.
षाडव
Shadava is prepared using any sweet or citrus fruit juices added with
little quantity of salt.
Ex : Kapittha Shadava
Draksha Shadava
रार्
48. The churna of any of the roasted Dhanya vishesha is called as
saktu. Wheat, barley, rice, ragi, etc are roasted properly and later
brought in the form of fine powder.
Their properties differ depending upon the dhanya vishesha
used in its preparation.
[कै .तन.कृ तान्न वर्ा/१८८-१९५]
49. मशषबर्जैतनास्तुषैः ईषद् भृ्टैः सूपश्च सूपकः।
[कै .तन.कृ तान्न वर्ा/६०]
It is the preparation where any of the shimbidhanya are soaked in water,
later de-husked and boiled with enough quantity of water. These boiled
shimbidhanya are crushed well in the vessel with the help of wooden peshani.
This crushed shimbidhanya along with liquid part is cooked again by
adding required quantity of salt,oil or ghee etc to obtain supa.
Ex- Masha supa, Mudga supa, Masura supa, chanaka Supa, kulattha supa etc.
These may be found in Yoga Ratnakara- Part I.
51. मषज्जका मशकररण्युक्ता रसाल माषजाका र्ुिैः ।
[कै .तन.कृ तान्न वर्ा १०८]
Rasala is also called majjika, marjika, shikarinu.
To prepare rasala the curd is added with required quantity of sita,
ushana, madhu, ghritha, chaturjatha, ardraka and dadhi. This mixture is
churned well and at last karpura is added.
PROPERTIES :
पुष्ट शुक्र र्लिद, वातप्रपत्तनाशक,श्ले्मकारक,र्ुरु, िततश्यायहर
52. आमर्ोिूमचूणं तु सप्रपाःक्षीरसमषन्वतम ् ।
नाततसान्द्रो नाततिनो प्रवस्यन्दो नाम नामतः॥
- [कै .तन.कृ तान्न वर्ा १४९]
Raw wheat flour is boiled with equal quantity of ghritha and ksheera
to a state where it is neither solid nor too liquid.
It is called as प्रवस्यन्दन because the ghrita ooze out even after the
preparation is complete.
प्रवशेषेण + स्यन्दन = to ooze out.
54. आद्रापक्वं शूकिान्यं तनस्तुषं पृथुकामभिम ्।
- [कै .तन.कृ तान्न वर्ा २०१]
Any of the dhanya vishesha is soaked in enough quantity of
water. The soaked dhanya vishesha is taken out and roasted well
over fine hot sand.
While roasting , the husk part of dhanya vishesha will be lost. This
soaked, roasted and de-husked dhanya vishesha is called as
pruthuka or chuda.
56. Mamsa rasa is prepared by boiling chopped meat with required
quantity of water in a vessel.
2,4,6 or 8 parts of water is added to the meat considering its
nature and boiled over moderate fire until the meat is cooked.
later when the liquid part attains a desires thick consistency, the
cooking is stopped. This liquid part is called as MAMSA RASA.
57. अकृ त मांसरस:
• If mamsa rasa is prepared without
adding any of the spices
कृ त मांसरस:
• Sneha, lavana, jeeraka, maricha, shunti
etc spices are added to the mamsa rasa.
58. िीणनः सवाभूतानां हृध्यो मांस रसः परम्।
शु्यतां व्याधिमुक्तानां कृ शानां क्षीणरेतसाम् ।
र्लवणााधथानां चैव रसं प्रवध्याध्यथामृतम् ॥ [च.सू.२७/३१२]
Mamsa rasa is triptikara and hrudya. It is useful in the persons
who are emaciated, weak after a chronic illness, lean by nature.
It improves the strength, skin colour and the radiance. It acts
as a nectar in many diseases.
59. तनरषस्थ प्रपमशतं प्रप्टं षस्वन्नं र्ुडिृताषन्वतम ्।
कृ ्णा मरीचसंयुक्तं वेशवार इतत स्मृताः॥
- [v.p.pra.3/165]
Required quantity of boneless meat is steamed and smashed well. It is
taken in a clean vessel and added with suffecient quantity of water (2,4,6,8
times).
The vessel is placed over mild fire and cooked along with required
quantity of jaggery, ghee, pippali churna, maricha churna, shunti, lavana
and other spices as required.
When the meat is cooked , the liquid part attains thicker consistency
and the fire is put off and meat along with the soup is called veshavara.
60. वेशवारः र्ुरुः षस्न्िो र्ल्यो वातरुजापहः।
पुष्टदः सवािातूनां प्रवशेषान्मलनाशनः ॥
- [यो.र.पूवाािा]
It is heavy for digestion, unctuous, provides strength and
increase the body mass.
61. Pathya Kalpana is basic but most important concept in Ayurveda
which seems to be practical and must be practiced clinically in today’s era.
The preparations made by Samskara , various methods of processing make
the diet – more fruitful in terms of health.
Importance of understanding “Pathya Kalpana” can be seen from the
following points:
• These preparations are made up from minimum & easily available
ingredients
• These are Simple methods of preparation.
• These are very Cost effective methods. Concept of Pathya changes at
every moment and with every individual.
62. What is Pathya to one person may not be Pathya to
another person. Even it changes in the same person
depending upon various components like –Age-psychological
status etc. So considering and elaborating the diet plan need a
lot of attention from the physician.
Practically Pathya Kalpana is advised as a diet plan
‘in healthy individuals’ to let them stay fit, ‘to the patients’ to
keep their channels in a healthy stage.
63. So “Pathya Kalpana” makes our food healthy and pleasurable. It is
helpful in both the conditions viz Healthy and Diseased. It stresses
Ayurveda’s approach that the digestive capability of the patients is
equally important to that of the properties of the drugs.
It covers all the nutritive values as it provides food having all
the six tastes thus help in maintaining the penta elemental nature of
the body. It also makes the food healthy thus acting over both body and
mind. So Pathya Kalpana should be incorporated in our daily diet
regime to achieve the basic objectives of Ayurveda.
