शुद्धसुतं समं गन्धं मृतताम्रं तयोः समम् ।
मर्दयेत्रिफलाक्वाथैः काकमाचीद्रवैर्दिनम् ।।
चणमात्रां वटीं खादेद्रसोऽयं हृदयार्णवः ।
काकमाचीफलं कर्षं त्रिफलापलसंयुतम् ।।
द्वात्रिंशत्तोलकं तोयं क्वाथमष्टावशेषितम् ।
अनुपानं पिबेच्चात्र हृद्रोगे च कफोत्थिते ।। ( Rasendra Sara Sangraha 2/1-3)
| INGREDIENTS | QUANTITY |
| Shudha Parada | 1 part |
| Shudha Gandhaka | 1 part |
| Tamra bhasma | 2 parts |
| Triphala kashaya | qs |
| Kakamachi swarasa | qs |
REFERENCE : Rasendra Sara sangraha; Hridroga chikitsa ; 2nd Chapter; Shloka 1-3
METHOD OF PREPARATION : Kajjali is prepared out of 1 part Shudha Parada and 1 part Shudha Gandhaka. Add 2 parts Tamra bhsama to it. Triturate with Triphala kashaya and Kakamachi swarasam for 1 day each. Roll into gutika of Chana pramana.
ANUPANA : Kashaya made out of triphala and kakamachi phala
Kashaya preparation for Anupana: Combine 1 karsha of kakamachi fruit and 1 pala of triphala in a large vessel. Add 32 tola of water and boil until reduced to 1/8.
INDICATION : Kaphaja Hridroga