[Processing and storage of aragwadha] • Aragwadha fruits that are mature are collected by an intelligent physician at an appropriate season. • Such mature fruits which are endowed with therapeutic attributes are then covered with cloth.
• It is then kept beneath the sand for seven days. • After seven days the fruit of aragwadha are taken out and washed and dried in the sun. • The fruits when dried, the pulp is taken out and stored in clean containers.
[Method of administration of pulp of aragwadha] Children (between age group of 4 years to 12 years) who are suffering from daha (burning sensation) and udawarta (upward movement of vata in abdomen) should be administered Aragwadha (fruit pulp) mixed with draksha rasa (juice/decoction).
The dosage of fruit pulp may be either one prasruta(2 pala = 96 gram) or one anjali ( 4 pala=192 gram). Note: Specific age mentioned here indicates that this recipe should not be given to the patients below four years and above twelve years of age. [Other Recipes of aragwadha (chaturangula)] Aragwadha (fruit pulp) in a dose of 2 pala to 4 pala to be taken with anupana (adjuvants) namely Suramanda (supernatent fluid of sura a type of alcoholic drink), Kola sidhu (A type of wine prepared from jujube fruit),
Dadhi Manda (whey) and Amalaki swarasa(fresh juice of gooseberries). The Sheeta kashaya (cold infusion) of Aragwadha fruit pulp with Sauviraka (A type of vinegar) can be consumed. These combinations can be as according to the taste and likes of the patient or his disease pathology.