Peyadi kalpanan preparation
The diet is structured in stages, going from more liquid preparations to increasingly solid ones. These stages of digestibility are called Manda, Peya, Yavagu, Vilepi, and Odana.
Manda means rice water which is the clear supernatant watery portion (without rice) in which rice is boiled.It is the first meal to be taken when the appetite returns. Use 14 parts of water to 1 part of Red rice. It should be served with a pinch of table salt.
Peya means rice soup, the next meal when the patient should feel hungry again. It made with 14 parts water to 1 part of rice. The rice is cooked until it is very soft, so that it has the consistency of a thin, light porridge. It can be served with little amount of table salt and pinch of pepper powder.
Yavagu is a semi solid meal thicker than Peya, third meal when the patient should feel hungry again. Use 1 part of red raw rice with 6 parts of water. Boil rice in water till it softens. Add ¼ tea spoon of grated ginger, pinch of pepper powder and required quantity of table salt and churn it well before served.
Vilepi is thick rice soup which thicker than Yawagu. It should be served for the fourth meals. It consists of a slightly thicker porridge of soft cooked with 4 parts of water to 1 part of Red raw rice or Basmati. Add required amount of table salt, a little fresh ginger, turmeric, cumin seeds, coriander, fennel, pepper and small amount of ghee can be added for taste and digestion.
Odana, which means cooked rice and has the consistency of normal, soft, cooked rice. It made with 2 parts of water to 1 part of rice. It should be served at the fifth meal with broth or some gravy vegetable curries for providing fast and instant energy