Ten Pala (480 grams) each of daśamūla (group of ten roots), kumbha – Baliospermum montanum, the two types of pāṭhā (Cissampelos pareira and Cyclea peltata), arka – Calotropis gigantea, ghuṇavallabha – Aconitum heterophyllum, and kaṭphala – Myrica esculenta are burnt to ash, dissolved in water and filtered. This liquid is then boiled with one Kalasa (Droṇa – 12.288 liters) of water and reduced to one-fourth (pāda-sthite). To this filtered decoction, one Tulā (4.8 kg) of jaggery (guḍa) is added, along with five Pala (240 grams) each of:
Ten Pala (480 grams) each of daśamūla (group of ten roots), kumbha – Baliospermum montanum, the two types of pāṭhā (Cissampelos pareira and Cyclea peltata), arka – Calotropis gigantea, ghuṇavallabha – Aconitum heterophyllum, and kaṭphala – Myrica esculenta are burnt to ash, dissolved in water and filtered. This liquid is then boiled with one Kalasa (Droṇa – 12.288 liters) of water and reduced to one-fourth (pāda-sthite). To this filtered decoction, one Tulā (4.8 kg) of jaggery (guḍa) is added, along with five Pala (240 grams) each of: