and palashanirdaharasa (juice of palasha that is obtained from burning the roots), when reduced to a semi-solid state (darvipralepa), makes the best lepa for kushtha.
Chaturanguladi formulation: A lepa prepared by grinding the leaves of chaturangula (aragvadha), the leaves of kakamachi, and the leaves of ashvahana (karaviraka) with takra, should be anointed on the (oil-smeared) body of a person affected with kushtha.
Kola-kulatthadi formulation in Vata disorders: Kola, kulattha, suradaru, rasna, masha, atasi, tailaphalani, kushtha, vachaa, shatahva, yavachurna (all in equal quantity), ground with amla (kanji or a fermented sour beverage), is used as a hot (ushna) pradeha for patients suffering from vatika disorders.
Anup matsyadi pradeha formulation: Pradeha made of hot veshavara (a preparation of meat) prepared with anupamatsyamisha (meat of marshy fish) subsides vata. Similarly, four types of sneha, dashamula and gandhaushadha, when mixed together, make a vata alleviating pradeha.
Yavadi formulation: Yavachurṇa mixed with takra, heated and added with kshara serves as an abdominal pain relieving drug. Kushtha, shatahva, vacha, and yavachurna - mixed with taila and amla - is indicated in vata related disorders.