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Food and drinks
191
preparation of barley (III. 143) In modern Indian languages it is called Sattu.
4. Kulmāşa (XVIII. 61). It is a particular type of grain. The word occurs in the Nirukta whereon Rajamade has suggested its meaning to be half-boiled barely, which, it seems was considered unfit for the higher classes?.
Hemacandra has specified yāvaka as a synonym of Kulmāşa. It was; perhaps, an inferior type af barley.
5. Tripuța : According to Abhayatilakagaņi, it was a special type of grain (XVIII. 61). Its identity is unknown.
6. Tila (sesamum, VI.12 ; XVIII.18).
7. Nīvāra : It is a light grain of grass which is meant for the sages (III.27) and the deer (VII.72).
Corn Preparations 1. Dhāna : They are fried barely which were frequently used as a substantial food (VI. 87). Abhayatilakagaņi bas mentioned them as fried barley (Bhraşță yavāḥ, V. 116). In Punjabi, it is called Dhāņā.
2. Saktu : They are prepared from fried and ground barley (III. 134). Generally they are prepared from Dhāna.
3. Karambhaka : Fried and ground barley (Saktu) is mixed with curd and is called Karambhaka. According to Abhayatilakagaņi, Karambhaka is cool in effect (III.134).
4. Mandaka: According to Abhayatilakagaņi, it is called Polikā. It is a heavy wheat broad. Abhayatilakagaội has explained its preparation. It is prepared by wheat-four
1. Rajwade, V.K. Ed. Nirukta, Poona, 1940. p.20 and 233. 2. Abhidhānacintāmaņi, p. 1 0.
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