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| १. सूत्रस्थानम् 1.sūtrasthānam,-Ritucharya adhyaya ऋतुचया, (S.-1, Ch.-3, V.-30-31) |
कुन्देन्दु-धवलं शालिम् अश्नीयाज् जाङ्गलैः पलैः । पिबेद् रसं नाति-घनं रसालां राग-खाण्डवौ ॥ ३० ॥ पानकं पञ्च-सारं वा नव-मृद्-भाजने स्थितम् । मोच-चोच-दलैर् युक्तं साम्लं मृन्-मय-शुक्तिभिः ॥ ३१ ॥ पाटला-वासितं चाम्भः स-कर्पूरं सु-शीतलम् । |
kundendu-dhavalaṃ śālim aśnīyāj jāṅgalaiḥ palaiḥ । pibed rasaṃ nāti-ghanaṃ rasālāṃ rāga-khāṇḍavau ॥ 30 ॥ pānakaṃ pañca-sāraṃ vā nava-mṛd-bhājane sthitam । moca-coca-dalair yuktaṃ sāmlaṃ mṛn-maya-śuktibhiḥ ॥ 31 ॥ pāṭalā-vāsitaṃ cāmbhaḥ sa-karpūraṃ su-śītalam । |
Šali rice, which is as white as flower kunda (Jasminum multiflorum) and indu (moon) should be taken along with jángala mámsa rasa during summer season. Take only thin mutton soup. Dring rasálá (curds churned without any water and mixed with sugar, pepper, dry ginger and cumin), rága (a decoction of grapes with śáli, saktú, honey, sugar, powder of arrow root, cardamom, cinnamon and coriander), khándava (prepared with sour and sweet fruits) during summer season. Prepare pancasára (a type of mantha prepared with dráksá, madhúka, kharjúra, káśmarya and parúsaka) in fresh earthenware. It will get flavor of moca (kadalí) and coca (panasa) due to the association of the above leaves while cooling mantha. Afterwards it should be mixed with some sour substances and serve in a mud pot. Cooled water flavored with pátálá flower and mixed with karpúra (camphor) is also good for drinking during summer. |
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| Droit d'auteur : Université d'Ayurveda de Prague Interprétation et commentaire par Govindacharya, Rédacteurs en chef de l'équipe Astanga Hridayam, vos commentaires sont les bienvenus:: info@university-ayurveda.com |