Khala is buttermilk cooked well with pepper and other pungent substances and tempered with ghee or similar fat, made fragrant; it is said to remove kapha and vata disorders, kindle digestion and be light to digest. Kaḍhī (amlikā) and other dishes made from this buttermilk are said to have the same qualities.
Names and synonyms
- Sanskrit
- खल
- Hindi
- खल
- English
- Khala (spiced buttermilk)
Ingredients and preparation
Ingredients
| Ingredient | As written in the text | Quantity as written |
|---|---|---|
| Buttermilk (takra)छाछ (तक्र) | छाछ | Not stated |
| Maricha (black pepper)काली मिर्च (मरिच) | मिरच आदि, कटुद्रव्य | Not stated |
| Ghee (ghrita)घी (घृत) | घी आदि से संस्कार (छौंक) | Not stated |
Preparation as described
Pungent substances such as pepper are added to buttermilk, which is cooked well and then tempered with ghee or a similar fat.
उपर्युक्त छाछ में मिरच आदि, कटुद्रव्य डालकर अच्छी तरह पकाकर उसमें घी आदि से संस्कार (छौंक) किया गया हो, उसे खल कहते हैं।
How it is used
Indicated for, as the text says
- Kapha disorders(कफ विकार)
- Vata disorders (vatavyadhi)(वात विकार)
Effect on the doshas, as stated
वह कफ विकार व वात विकार को दूर करने वाली है एवं शरीर में अग्नि को तेज करती है। पचन में हल्की है। इसी छाछ के द्वारा बनाये गए अम्लिका (कढी) आदि के भी यही गुण है।Source wording as converted, Chapter 5 · p. 68 · v. 30.All references
Every page and verse of the source that this entry draws on.
Extraction notes
- The verse is on PDF 140; the commentary is on PDF 141.
Quick facts
- Content type
- Formulation
- Source pages with records
- 1
- Pages naming it
- 0
- Chapters
- Chapter 5
- Extraction tasks
- T03
- Record id
- formulation_khala_p140