Gramyanupodakarasa (meat Soup) (Garamayanupaudakarasah)
Example used to illustrate omission of words in Ayurvedic texts, where 'meat' is implied in the name.
Modern description
Meat soup used as an example to demonstrate implied ingredients in Ayurvedic texts; generally considered nourishing and strengthening.
Purpose
Example used to illustrate omission of words in Ayurvedic texts, where 'meat' is implied in the name.
Indications
- Indigestion, abdominal distension, flatulence, anorexia, abdominal pain, constipation due to Vata imbalance, loss of appetite, and as an appetizer.
Classical indications
- Agni Mandya (Digestive impairment)
- Adhmana (Abdominal distension)
- Aruchi (Anorexia)
Karma
- Deepana
- Pachana
- Vata-Kapha Shamaka
- Anulomana
Key ingredients
- Shunthi
- Maricha
- Pippali
- Ajamoda
- Yavani
- Vida Lavana
- Saindhava Lavana
- Sauvarchala Lavana
- Audbhida Lavana
- Samudra Lavana
- Hingu
- Tankana Bhasma
- Changeri Swarasa
Adult dose
50-100 ml
Pediatric dose
25-50 ml (depending on age and condition)
Preparation steps
- Procure fresh and high-quality meat (such as goat or lamb) and other ingredients.
- Wash the meat thoroughly and cut into small pieces.
- Boil the meat pieces in water along with spices like ginger, garlic, black pepper, and salt.
- Simmer on low heat until the meat is tender and the broth is well-infused with the flavors of the spices.
- Optionally, add vegetables like carrots, beans, or leafy greens for added nutrition.
- Strain the soup to remove solid particles and bones.
- Add a pinch of rock salt (Saindhava Lavana) and ghee for enhanced taste and therapeutic benefits.
- Serve hot and consume immediately.
Safety contraindications
- Severe acute gastrointestinal conditions.
- High Pitta conditions with active bleeding.