Ingredients:
| Ingredients | Quantity |
| Pippali (long pepper) | 120 grams |
| Sunthi (ginger) | 120 grams |
| Patha (Cissampelos pareira or velvet leaf) | 120 grams |
| Gokshura(Puncture Vine)- | 120 grams |
| Gandira (Gemelina arborea) | 80 grams |
| Pippalimula( root of Piper longum) | 80 grams |
| Trikatu (Indian Long Pepper (Pippali), Black Pepper (Maricha) and Ginger (Sunthi) | 80 grams |
| Five salts Saindhava Lavana – Rock salt Souvarchala Lavana – Sochal salt or black salt (Primarily Sodium chloride with traces of Sodium sulphide, Sodium sulphate etc) Bida / Vida Lavana – A type of black salt / Sodium sulphate. Samurda Lavana – Common salt (Sodium Chloride) | 80 grams each |
| Cavya (Piper chaba) | 80 grams |
| Citraka (Plumbago zeylanica or Leadwort) | 80 grams |
| Ghee | 1.6 Kg |
| Cangeri(Indian Sorrel) juice | 1.6 Kg |
Preparation method:
Each 120 grams of Pippali (long pepper), sunthi (ginger), patha (Cissampelos pareira or velvet leaf) and gokshura(Puncture Vine) should be boiled into decoction. After it is filtered, 80 grams of each gandira (Gemelina arborea), pippalimula( root of Piper longum), trikatu, cavya (Piper chaba) and citraka (Plumbago zeylanica or Leadwort) have to be pasted and be dissolved into it. To this ghee of 1.6 Kg should be added and cooked on mild fire and to it 1.6 Kg of cangeri (Indian Sorrel) juice and six times curd should be added.It can be stored and used as daily intake or as medication.
Result:
It helps in improving grahaniroga ( indigestion leading to pathological condition), piles, heart disease, splenomeglay, hardness in bowels, dysuria, fever, cough, hiccup, anorexia, dyspnoea, pain in sides and promotes strength, complexion and digestive power as said by ancient Indian sages.
