Book Title: Note on Ullana Kusuna Kusana Author(s): H C Bhayani Publisher: ZZ_Anusandhan Catalog link: https://jainqq.org/explore/269110/1 JAIN EDUCATION INTERNATIONAL FOR PRIVATE AND PERSONAL USE ONLYPage #1 -------------------------------------------------------------------------- ________________ 2. A note on ullana; kusuna/kusana H. C. Bhayani ubbhejja pejja kamgu takkotlana-suva-kamji-kaddhiyai/ee u appa-leva paccha-kammam tabin bhaiyam/ PN 624. khira dahi jau kattara tella ghayan phaniyam sapinda-rasam iccai bahu-levan paccha-kammai tahim niyama// PN 625. ullana v.n. of ullei; ullei ardrayati (Glossary to PN. DN.) ullana : a kind of eatable; cooked pulse of slight consis tency (H. osaman; G. osanan) PN. 624 (PSM.). ollani : marjita; curds mixed with sugar, cardamom, cinnaman ctc. (PN, 1, 154) (PSM.). ullana : a kind of porridge, pulsc-water. (Vyavahara-bhasya, 3805. Jain Vishvabharati edi tion), As PN 624, 625 refer to various types of cooked food, ullana also means there what is understood by PSM and V.B. references. navaniya manthu takkan va java attatthiya va genlamti/ desuna java ghayan kusanam pi ya jattiyam kalami (PN. 282) kusana prepared in the form of a mixture of rice and curds etc. kusuna : curds etc. (PN. 607). kusana : timana (DN 2, 35), 'moistening' (PSM.) kusana : curds, buttermilk etc. (PN 282) (PSM.) kusuniya : rice mixed with curds etc. (PN. 282 Com.) (PSM.) kusana : timana (DN. 2.35) (PSM) timana : curry (DN. 2.35) (PSM.) 3. 5. Page #2 -------------------------------------------------------------------------- ________________ 103 timana : (Old Guj.): curty, pulse-watcr. timana : 'moistening, 'sauce' (CDIAL 5949) Compare kattara (PN 620, 625, 637) = ghita-vatikonmisratimanadi (PN.ON Glossary). 'moistening' is the primary meaning of ullana. Wlien sonie liqueous food-article like curds, butter-wilk, pulse-watcr etc. was mixed with rice to moisten it, it also came to be included in the meaning-range of ullana. Similarly the primary meaning of temana is mostening. Wlien some liqueous food-arlicle like curry, pulse-water, curds etc. was mixed with rice to moisten it, that came also within the mcaning-range of timana. In Modern Gujarati kasanvu mcans 'to mix somc liqucous eatabe like curds, cooked pulse etc. with rice etc. and coagulate to form a thin lump.' That seems to be the primary meaning of Pk. kusana (n.) also. Later on it come to signify such a mixture. 7.