Kilata and Kurchika (dairy product – sweet in taste)
Kilata, Piyush, Kurcika, Morana, etc. are strengthening, increase the semen, sleep and Kapha, cause constipation, heavy to digest, and aggravate the Doshas.
Kilata is the solid portion obtained after heating curds or buttermilk,
Piyush is the milk of a cow which has just given birth to a calf, up to a period of about three days or till the milk becomes thin.
Kurcika is the solid portion obtained after heating buttermilk.
Morana (or Morata) is the sour, thin liquid portion.
Dadhi – Curd
Curd has
Amla rasa – sour taste
Amla Paka – undergoes sour taste conversion after digestion
Grahi – absorbent, useful in diarrhoea,
Guru – heavy to digest
Ushna – hot in nature
Vatajit – balances Vata
Increases Meda (fat), Shukra (semen), Bala (strength), Kapha, Raktapitta (bleeding disorders),
Agni (digestion strength) and shotha (inflammation).
Rochishnu – increases taste
Rules for curds consumption:
Curd should not be eaten at nights, not made hot,
Curd should be taken along with green gram soup, honey, ghee, sugar and Amla.
It should not be taken daily. If used daily, it may cause/worsen fever, bleeding disorders, skin diseases, anaemia and dizziness.
Kuchiki (solid part of curds)
Already mentioned above
Kshara (alkalies),
All ksharas are very
Teekshna – penetrating ;
ushna – very hot in potency,
krumijit – destroy worms
Laghu – easily digestible
Pitta Asruk dushana – vitiate pitta and blood
Paki – helps in digestion, causes healing of wounds
Chedya – help break up hard masses,
ahrudya not good for the heart, puncture the tissues;
being pungent and salty in taste are not good to semen, ojas (the essence of the tissues ), hairs and eye (vision)
Sukta (fermented gruel),
Sukta (wine prepared from roots and tubers) increases the moisture of blood, Pitta and Kapha, expels Vata in downward directions, very hot in potency, is penetrating, causes dryness, sour, good to the heart, increases taste (appetite), is Sara – promotes bowel movements (laxative), enhances hunger, is cold to touch, useful in anaemia, diseases of the eye and worms.
Ama Mulaka – Uncooked radish,
Meat of animals which are emaciated, dry meat, the meat of the boar, sheep, cow, fish and buffalo
Masha – Urad Daal (black gram)
increases Kapha and Pitta
Guru – not easily digestible,
Ushna – hot in potency
Important causative factor for all skin diseases.
Nishpava (Flat beans)
Nishpava (flat bean) aggravates Vata, pitta, bleeding disorders,
it increases breast milk production and promotes urine formation.
Guru – Heavy to digest
Sara – promotes bowel movements
Vidahi – increases burning sensation
It is not good for eyes and semen quality.
Saluka – the meaning of saluk in Atharva Veda is the Edible root of lotus and another meaning is nutmeg.
Pista – powdery, starchy
Virudh – Spreading creeper /लता / वेल
Dried vegetables,
Yavaka (small barley),
Svadu – sweet,
Ushna – hot in potency,
Guru – hard to digest,
Shleshmapittala – increases Kapha and Pitta
Snigdha (unctuous, oily)
Amlapaka – undergoes sour taste conversion after digestion
Srushtamutrapureesha – increases bulk and volume of faeces and urine
Phanita –
इक्षोः रसस्तु यः पक्वः किंचिद् गाढो बहुद्रवः । स एवेक्षुविकारेषु ख्यातः फाणितसंज्ञया ॥
“Half cooked Sugarcane Juice called Phanit.”
Phanita is heavy (hard to digest),
Abhisyandi (increasing the secretions in the tissues pores and blocking them), causes a mild increase of Tridosha and cleanses the urine (by increasing its quantity).
– Those should not be consumed habitually, because they are causative factors of many diseases.
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DR.GAURAV DAVEE 