Charak Samhita
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ऐकध्यंयमकेभृष्टंदधिदाडिमसारिकम् । वर्चःक्षयेशुष्कमुखंशाल्यन्नंतेनभोजयेत् ॥३६॥
kola and tender fruits of bilva, sizzled with yamaka (ghee and oil) taken together with curd and the extract of dadima. One should take boiled shāli rice along with this soup.
english translation
aikadhyaMyamakebhRSTaMdadhidADimasArikam । varcaHkSayezuSkamukhaMzAlyannaMtenabhojayet ॥36॥
hk transliteration by Sanscriptदध्नःसरंवायमकेभृष्टंसगुडनागरम् । सुरांवायमकेभृष्टांव्यञ्जनार्थेप्रदापयेत् ॥३७॥
• Cream of curd sizzled with ghee and oil, and mixed with jaggery and shunthi, alcohol sizzled with ghee and oil,
english translation
dadhnaHsaraMvAyamakebhRSTaMsaguDanAgaram । surAMvAyamakebhRSTAMvyaJjanArthepradApayet ॥37॥
hk transliteration by Sanscriptफलाम्लंयमकेभृष्टंयूषंगृञ्जनकस्यवा । लोपाकरसमम्लंवास्निग्धाम्लंकच्छपस्यवा ॥३८॥
sour fruits sizzled with ghee and oil, soup of granjanaka, meat soup of lopaka added with sour ingredients, meat soup of kachchapa added with ghee and sour ingredients, or the soup of the meat of barhi, tittiri, daksha or vartaka
english translation
phalAmlaMyamakebhRSTaMyUSaMgRJjanakasyavA । lopAkarasamamlaMvAsnigdhAmlaMkacchapasyavA ॥38॥
hk transliteration by Sanscriptबर्हितित्तिरिदक्षाणांवर्तकानांतथारसाः । स्निग्धाम्लाःशालयश्चाग्र्यावर्चःक्षयरुजापहाः ॥३९॥
These soups should be used as vyanjana (side-dish). • The red variety of shali rice boiled by adding ghee and sour ingredients
english translation
barhitittiridakSANAMvartakAnAMtathArasAH । snigdhAmlAHzAlayazcAgryAvarcaHkSayarujApahAH ॥39॥
hk transliteration by Sanscriptअन्तराधिरसंपूत्वारक्तंमेषस्यचोभयम् । पचेद्दाडिमसाराम्लंसधान्यस्नेहनागरम् ॥४०॥
• The meat soup of the trunk of sheep should be added with its blood and sizzled by adding the extract of dadima, dhanya, ghee and nagara.
english translation
antarAdhirasaMpUtvAraktaMmeSasyacobhayam । paceddADimasArAmlaMsadhAnyasnehanAgaram ॥40॥
hk transliteration by Sanscript