Chaturangula Kalpa & Tilvak Kalpa Presented by Dr.Suraj Kumbar ,PG Scholar, Department of Panchakarma, SDMCAH Hassan

1. Chaturangula Kalpa
and
Tilwaka Kalpa
Dr. Suraj Kumbar
PG Scholar
Department of Panchakarma
S.D.M.College of Ayurveda & Hospital, Hassan

2. Chaturangula Kalpa

3. Botanical Description
• Kingdom : Plantae
• Family : Fabaceae
• Latin Name : Cassia fistula Linn Pennel
• Sanskrit Name : Aragbadha
• Hindi Name : Amaltas
• English Name : Indian Laburnum
• Kannada Name : Kakke mara

4. • Rasa – Madhur
• Guna – Mridu, Guru, Snigdha
• Virya – Sheetha
• Vipaka – Madhur
• Effect on Dosha- Balances Vata and Pitta
• Chemical Composition-
Pods contain glucoside rhein and an anthraquinone,
fistulic acid. Leaves contain glucosides which have been
identified as senoside A & B. The stem bark contained
tannins, lupeol, b-sitosterol and hexacosanol.
• Useful parts- leaf, root, flower, bark

5. • It is one of the most beautiful of
all tropical trees.
• It sheds its leaves and bursts into
a mass of long, grape-bunches
like yellow gold flowers.
• It is a tropical ornamental tree
with a trunk consisting of hard
reddish wood, growing up to 40
feet tall.
• The fruits are dark-brown
cylindrical pods, 2' long, which
also hold the flattish, brown
seeds (up to 100 in one pod).

6. Synonyms
आरग्वधो राजवृक्षः शम्पाकश्चतुरङ्गुलः|
प्रग्रहः कृ तमालश्च कर्णिकारोऽवघातकः||३||
 Aragwadha -one which overcomes diseases
 Rajavriksha -royal beautiful tree
 Shampaka -which gives auspicious fruits
 Chaturangula -four angula in pramana
 Pragriha -which seizes the disease
 Kritamala -flowering forms a garland
 Karnikara -tree/golden shower
 Avaghatuka -which overcomes the diseases

7. Therapeutic utility
ज्वरहृद्रोगवातासृगुदावतााददरोगगषु| राजवृक्षोऽगिकं पथ्यो ृृदुृािुरीततः ||४||
बाःे वृद्िे क्षते क्षतणे सुकु ृारे च ृानवे| योज्यो
ृृद्वनपाययत्वाद्ववीेषाच्चतुरङ्गुः ||५||
• Guna- Mridu, Sheeta
• Karma- Aragwadha is very much beneficial to people who are suffering from
diseases viz.,
– Jwara
– Hridroga
– Vatarakta
– Udavarta
• Aragwadha is a drug of choice for
– Bala
– Vriddha
– Sukumara
– Urakshata
– Kshina

8. Processing and storage
फःकाःे फःं तस्य ग्राह्यं पररणतं च यत्| तेषं गुणवतां भारं ससकतासु
यनिापयेत्||६||
सप्तरात्रात् सृुद्िृत्य ीोषयेदातपे सभषक्| ततो ृज्जानृुद्िृत्य ीुचौ भाण्डे
यनिापयेत्||७||
• 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.

9. Method of administration
• In Children- The aragwadha phala majja is
soaked in Draksha rasa or kwatha.
Age group 4-12yrs Sufferring Daha & udvarta, then
aragwda phala majja mixed with draksha rasa and
give for virechana
1 Prastha(48g)-phala majja
1 Anjali(96g)- Draksha rasa.
Specific age mentioned here indicates that this
recipe should not be given to the patients below four
years and above twelve years of age.

10. Preperations
Recipes of Aragwadha Given With adjuants
Sheeta Kashaya of the phala majjja with
Suramanda, Kola sidhu, Dadhi Manda, Amalaki
swasrasa & Sauviraka. These combinations can be
as according to the taste and likes of the patient or
his disease pathology
 Kalka of the phala majja Addition with decoction
of trivrita or bilva kashaya and addition
of lavana and kshoudra .

11. Avaleha form- kashaya of aragwadha is dissolved
in four parts of trivrita kwatha .To this twice the
amount of jaggery is added and heated on mild
flame till it attains semisolid consistency.
Ghrita (ghee)- Aragwdaha sadhitha ksheera is
processed with aragwadha phala majja; this milk
is boiled and from the cream of this, ghee is
prepared. Addition of aragwadha phala
majja and amalaki juice. Processed and given to
the patients as and when required.

12. Ghrita (ghee)-To the ghee add dashamoola
kashaya, kulattha and yava kwatha & add
kalaka
of shyamatrivrita, aragwadha , tilvaka , snuhi ,
saptala, shankhini, danti , dravanti in one
fourth quantity and it is processed.

13. Arishta- Pulp of aragwadha 96g is added
with danti kwatha. To this jaggery is added and
then fermented in a vessel which is previously
oleated with ghee for one and half month.
Pulp of aragwadha. Is added to sweet (swadu),
pungent (katu), and lavana (salt) food articles.
The tastes are as such chosen and added so that
they are hridya or pleasing to the heart of the
patient.

14. Pharmaceutics of aragwadha, 12 formulations have been detailed
for the mild natured person‘s betterment. These formulations
are mridu(mild) and sukhakara (pleasing).
• Aragwadha with grape juice – 1 formulation
• Aragwadha sura manda - 1 formulation
• Aragwadha with kola seedhu – 1 formulation
• Aragwadha with dadhi manda – 1 formulation
• Aragwadha with amalaki Juice – 1 formulation
• Aragwadha with sauviraka – 1 formulation
• Aragwadha with trivrit kwatha – 1 formulation
• Aragwadha with bilva kashaya – 1 formulation
• Aragwadha in the form of avaleha(linctus) – 1 formulation
• Aragwadha to be taken in the form of arishta (mild wine) –
1 formulation
• Aragwadha to be taken in the form of ghee – 2 formulations

15. Conclusion
• Chaturangula is mild purgative in nature and
is safe to be used in children, aged and tender
persons.
• Mainly the phala majja of chaturangula is
used for purgative action.

16. Tilwaka Kalpa

17. Botanical Description
• Kingdom : Plantae
• Family : Adoxaceae
• Latin Name : Viburnum coriaceum Blume
• Sanskrit Name : Tilvaka
• Hindi Name : Amrer, Basmol, Diha, Talanj
• English Name : Canberry bush
• Kannada Name : Elesaande, Helusunde,
Yellasunde

18. Synonyms
ततल्वकस्तु मतो लोध्रो बृहत्पत्रस्स्तरटककः|
• Lodhra -One which overcomes kapha pittadi
diseases
• Brihatpatra -plant which has big leaves
• Tilvaka -which oleates the body

19. Processing of tilvaka twak
• External layer of tilvaka root is taken and internal portion is
discarded.
• Then, the collected tilvaka is dried and processed to make into
powder.
• This powdered drug is then divided into three parts among which 2
parts are mixed with water and filtered. This filtered liquid is used
for triturating remaining one part of powdered tilvaka.
• After completion of trituration with lodhra kashya it is further given
trituration of dashamoola kashaya
• This is then dried and made into powder again and used as per need
• Note: The inner portion of the lodhra is very hard and thus is not
useful, so is not recommended for the usage. In the process of
kashaya preparation, powder of lodhra should be added with six
times of water mixed well and filtered. This process is repeated
twenty one times as suggested in the context of madanaphala

20. Administration of Tilvaka Churna
दधधतक्रसुरामण्डमूत्रैबिदरसीधुना |
रसेनामलकानाां वा ततः पार्णतलां पपबेत ्||
1. Dadhi takra
2. Sura manda
3. Gomutra
4. Badar sidhu
5. Amlaki swarasa
Above mentioned any one drava padartha can be
mixed with churna of tilvaka (1 paani tala matra)
give it for the virechanartha.

21. Tilvaka in the form of souviraka
• Tilvaka souviraka Kashaya is made of
Meshashringi, Abhaya , Krishna , chitraka,
Maruja churna 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.

22. Tilvaka in the form of sura
• Tilvaka Kashaya kept for one paksha in gritha lepita pot
and keep for sandhanartha, After 15 days it can be used for
virechana
• Kashaya made from one adaka(approximately 1.600
kg) dantimoola and chitraka 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)

23. Tilvaka prepared along with
Kampillaka
• Tilvaka churna is
given bhavana with kampillaka Kashaya
• The process is repeated for 10 times.
• This is taken with kampillaka kashay for
virechanartha.

24. Tilvaka in the form of avaleha
• Tilvaka Avalehaas per the prescribed format that
has been told for the preparation of chaturangula
avaleha (which has been described in the previous
chapter)
• Kashaya of tilvaka is prepared which is added
with powder of trivrita and jaggery. This is
cooked over the mild fire.
• Avaleha prepared by adding lodhra powder, ghee,
honey and phanita to the decoction of triphala.
or Avaleha prepared by adding lodhra kalka, ghee
and sugar to the lodhra kashaya.

25. Tilvaka in the form of Gritha
• Eight antarnakhamushti each of eight drugs-
trivrita , chaturangula, mahavriksha , saptala , shankhini, danti and drava
nti are taken with one drona (approximately 12.3 litres) of water separately
and boiled till one fourth of liquid remains. Tilvaka is then taken in
16 antarnakhamushti pramana (96gms) with 1 drona water (12.3 litre) and
reduced to one fourth quantity. Later these kashayas are mixed together. To
this one prastha (approximately 800gms) bilva, and paste of above said 9
drugs is added with one pala(50 ml) Gomutra and lavana.
• Kalaka of Lodhra + gomutra+ kanji sour + lavana are used to prepare ghee.
• In Kalpa 8:13/14, two recipes of medicated ghee prepared
with chaturangula have been told. Same are prepared by using tilvaka in
place of chaturangula i.e., paste of tilvaka is boiled with the milk. The
cream thus obtained is then used to make ghee, by adding tilvaka paste and
the juice of amalaki in proportion mentioned in Chaturangula Kalpa
• To the ghee prepared above dashamoola, kulattha and yava are added
along with shyamadi nine kalka dravyas mentioned in Chaturangula Kalpa,
and ghee is prepared.

26. 16 Preparations
 with dadhi takra,
 with suramanda,
 with mutra,
 with badaraseedhu
 with amalaki swarasa
 in the form of sura
 in the form of sauveeraka
 in the form of arishta
 which should be taken with kampillaka
 3 preparations in the form of avaleha
 4 preparations in the form of medicated ghee

27. Conclusion
• Tilwaka is mild purgative in nature