The Sanskrit term Kadalīpuṣpavaṭaka can be transliterated into English as Kadalipuspavataka or Kadalipushpavataka, using the IAST transliteration scheme (?).

In Hinduism

Ayurveda (science of life)

Dietetics and Culinary Art (such as household cooking)

Source: Shodhganga: Dietetics and culinary art in ancient and medieval India

Kadalīpuṣpavaṭaka (कदलीपुष्पवटक) is the name of dish and a variety of Vaṭaka featuring Māṣa (black-gram) as an ingredient, described as described in the 17th century Bhojanakutūhala (dravyaguṇāguṇa-kathana), and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.

(Ingredients of Kadalīpuṣpavaṭaka): powdered plantain flowers, cumin seeds, sesame, pepper, oil and salt.

(Cooking instructions): Mix finely chopped plantain flowers, cumin seeds, sesame, pepper and salt together. Then fry the mixture in oil to make vaṭakas. These are called Kadalīpuṣpavaṭaka. When the vaṭakas are prepared from the mixture of neem flowers, sesame and salt, then it is called as Nimbupuṣpavaṭakas.

context information

Āyurveda (आयुर्वेद, ayurveda) is a branch of Indian science dealing with medicine, herbalism, taxology, anatomy, surgery, alchemy and related topics. Traditional practice of Āyurveda in ancient India dates back to at least the first millenium BC. Literature is commonly written in Sanskrit using various poetic metres.

See also (Relevant definitions)

Partial matches: Kadalipushpa, Vataka.

Full-text: Nimbupushpavataka, Nimbupushpa, Kadalipushpa.

Relevant text

No search results for Kadalipushpavataka, Kadalīpuṣpavaṭaka, Kadalipushpa-vataka, Kadalīpuṣpa-vaṭaka, Kadalipuspavataka, Kadalipuspa-vataka; (plurals include: Kadalipushpavatakas, Kadalīpuṣpavaṭakas, vatakas, vaṭakas, Kadalipuspavatakas) in any book or story.