AYURVEDIC DIET DURING THE PERIOD OF AYURVEDIC TREATMENT

AYURVEDIC DIET DURING THE PERIOD OF AYURVEDIC TREATMENT


1.Manda and its Preparation and Indication for Usage


  
Ingredients of Manda


Boiled rice – 2 part
Water – 64 parts


Preparation of Manda


1. Two part of rice is taken and 64 parts of water is added to it.
2. It is boiled over a mild flame till the rice is cooked.
3. The supernatant watery portion is taken and served when it is hot.


Indication of Manda


Good for fever
Very light and easy to digest,
Nourishing
Improves the digestive power
vatanulomanam and shodhana
It relieves constant thirst.
It also relieves tiredness.
It increases the Agni
It helps in digesting the Ama
It balances the normalcy of tissues 
It softens the channels.




2.Peya and its Preparation and Indication for Usage


  




Ingredients of Peya


Dry ginger – 10gm
Pepper – 10 gm
Coriander seeds – 10gm
Rice – 100gm
Water – 1600ml


Preparation of Peya


1. Coarsely powder dry ginger, pepper and coriander seeds
2. Add 16000 of water and condense it to 800ml.
3. In this decoction of dry ginger, pepper and coriander seeds, cook the broken rice until it is fully cooked.
4. Then serve hot.


Indications of Peya


To increase appetite
Excessive thirst
Dryness of mouth
Fever
Fatigue
Weakness
Relieves constipation- laxative
Enhances Digestion
Digests the poorly digested food
Balances the Doshas and Dhatus
Cleanses the bladder














3.Yavagu and its Preparation and Indication for Usage


  




Ingredients of Yavagu


Rice – 100gm
Water – 500 ml


Preparation of Yavagu


1. Roast the rice and put it in a dry grinder to make a coarse mixture.
2. Cook it with the specified amount of water.
3. Add ½ tsp of spice (A mixture made of dry ginger, coriander seeds, cumin and long pepper) to it.
4. Mix well and serve hot.


Indications of Yavagu


Ideal to be consumed after fever
After shodana consume Yavagu after Peya
Asthma
Cold and cough
Hiccups
Poor digestion