दधितक्रसुरामण्डमूत्रैर्बदरसीधुना | रसेनामलकानां वा ततः पाणितलं पिबेत्||६||
[Administration of tilvaka powder] Recipes of Tilvaka Preparation and intake Powdered tilvaka/tilvaka churna One paanitala (12gms approximately) with -Dadhi takra(whey) -Sura manda(supernatent part of alcohol) -Cow’s urine -Badara seedhu (A type of drink prepared of Jujube fruit) -Juice of amalaki (Emblica officinalis)
[Recipe of tilvaka in the form of souviraka] Recipes of Tilvaka Preparation and intake Tilvaka souviraka Kashaya is made of meshashringi(Gymnema sylvestre R.Br.), abhaya (Terminalia chebula Retz.), krishna (Piper longum Linn), chitraka (Plumbago zeylanica Linn). Maruja (roasted barley) powder is added and fermented for one and half months in a mud pot which is previously oleated with ghee.
Thus prepared sauveera is added with paste of lodhra churna in tola (12gms) pramana and given at dose of one anjali (Approximately 200gms) for virechana. [Recipe of tilvaka in the form of sura] Recipes of Tilvaka Preparation and intake Tilvaka sura (alcoholic drink) Decoction of lodhra kept for one paksha(fortnight) and made into sura (alcoholic drink) Recipe of tilvaka in the form of arishta: Recipes of Tilvaka Preparation and intake Tilvaka arishta(medicated wine) Kashaya made from one adaka(approximately 1.600 kg)
dantimoola (Baliospermum montanum (Willd.) Muell.-Arg) and chitraka(Plumbago zeylanica Linn) with one drona (approximately 12 litres ) water. To this filtered decoction 1 tula (approximately 5 kg) of gud is added and 1 anjali(approximately 200gms) of lodhra kalka(paste) is added and mixed well.
This preparation is fermented for a paksha (15 days) in a mud pot oleated with ghee. This is then filtered and given for purgation to those who are addicted / habituated to madyapana (Intake of liquor). Recipe of Tilvaka prepared along with Kampillaka (Mallotus philiphensis Muell.):