1. INTRODUCTION TO RASA CHIKITSA
Submitted to: Submitted by:
Dr.Smita johar Dr Nitika Rattan
H.O.D Rasa Shastra M.D.RAS Shastra
Final Year

2. RASA CHIKITSA
RASA “Rasatvaad Dravroopat Vaat Rasa:II
rsanvaad kva$p%vaat rsa: (Rasarnav:)
Rasouprarrajatvaat Ras Ityabhidhiyte II
rsaaoprsarajaatvaat rsa: [ityaiBaQaIyato ..
In Ayurveda Rasa word is considered to
be Parada
Atpmaa~aopyaaoiga%vad$caor p`saMgat:
ixap`maaraogyadaiya
%vaadaoPaQaoByaaoiQakao rsa..

4. KUPIPAKWA RASAYNA
KUPI = KACH KUPI
PAKWA=HEATING PROCEDURE(AGNI
STAGES)
RASA = PARDA
AYNA = METHOD OF PREPARATION
kupyaama AignanaaM p@va Bad`saayanaM tt
kUpIp@va rsaayanama..

5. TYPES OF KUPIPAKWA RASAYAN
A. Sa-Gandha i) Parda+Gandhak= Rasasindoor
ii) Parda+Gandhak+other metal = Tamra Sindoor
Rajta Sindoor
iii) Parda+Gandhak+Non Metal= Mall Sindoor
Taal Sindoor,Shila Sindoor
B. Nir-Gandha= Rasapushpa and Rasa Karpoor

6. PARPATI KALPANA
 sand`aivata kjjilakaignayaaogaat
 rmBaaplaaSao icapTI kRta ca.
 rsaagamagao: Klau pp-TI sa p`kIit-ta pp-iTka ca
saOva..
SYNONYMS
PARPAT,PARPATI,PARPATIKA
These all words defines the laghuta

7. TYPES OF PARPATI
S-Gandha = Swarna Parpati,Tamra Parpati
Loha Parpati, Mandoor Parpati
Abhrak Parpati
Nir Gandha= Shwet Parpati, Mall Parpati
Note: The preparations made from Parpati
Kalpana is mainly used in Grahani Roga

8. PAKAS OF PARPATI
maRduma-Qya: KrScaoit
pakaoD~ i~ivaQa: smaRt:
AadaO
p`QaaojayaoWOQa:Krntu
ivaYava%yajaot..
Mridu Paka Parpati
Madhya Pakar Parpati
Kharpaka Parpati

9. POTTALI KALPANA
Ingredients: Shudh Parda+Swarna
Bhasma+Muktabhasma+Shudh
Gandhka in equal amount
Method: First make Kajjali then mardana with
Aloevera Juice and let it dry then add Gandhaka
churna in it about 20 gm in silk cloth tighten
the silk cloth to make Pottali Then add 250gm
shudh gandhak in a stainless steel pan & heat it
till it melts.When gandhak melts keep the pottali
like Dola yantra.Heat it for one hour and then let
it cool after its cool preserve the pottali and use
it.
Ingredients: Shudh Parda+Swarna
Bhasma+Muktabhasma+Shudh
Gandhka in equal amount
Method: First make Kajjali then mardana with
Aloevera Juice and let it dry then add Gandhaka
churna in it about 20 gm in silk cloth tighten
the silk cloth to make Pottali Then add 250gm
shudh gandhak in a stainless steel pan & heat it
till it melts.When gandhak melts keep the pottali
like Dola yantra.Heat it for one hour and then let
it cool after its cool preserve the pottali and use
it.

10. KHARLIYA RASAYNAKHARLIYA RASAYNA
 Importance of Kharliya Rasyana is that after
mardana there is no heating or cooling method
and all the preparation is made in kharla so is
called Kharliya Rasayna

11. CLASSFICATION OF PARDA
MURCHIT MEDICINES
KUPI PAKWA
RASAYNA
KHRLIYE
RASAYNA
PARPATI
RASAYNA
POTTALI
RASAYNA
Raso Sindoor Kajjali Rasa Parpati Hirnyagarbh
Makar dwaj Basantmalti Loha Parpati Tamragarbh
Pottli
Sidh-
Makardhwaj
Basant
Kusumakar
Tamra Parpati Lokeshwar
Pottli
Shila Sindoor Yogendra Rasa Panchamrit
Parpati
Shankhgarbh
Pottli
Mall Sindoor Krishnachturm
ukh Rasa
Sameer Pannag
Rasa
Ratangiri Rasa Sarweshwar
Parpati
Lokeshwar
Pottli
Rasa Karpoor Aarogya
vardhini
Rasa Pushpa Rasa