Takra: 18 definitions

Introduction:

Takra means something in Hinduism, Sanskrit, Marathi, Hindi. If you want to know the exact meaning, history, etymology or English translation of this term then check out the descriptions on this page. Add your comment or reference to a book if you want to contribute to this summary article.

In Hinduism

Rasashastra (chemistry and alchemy)

Source: archive.org: Rasa-Jala-Nidhi: Or Ocean of indian chemistry and alchemy

Takra (तक्र) refers to “Butter milk”. (see the Rasajalanidhi by Bhudeb Mookerji volume 3)

Rasashastra book cover
context information

Rasashastra (रसशास्त्र, rasaśāstra) is an important branch of Ayurveda, specialising in chemical interactions with herbs, metals and minerals. Some texts combine yogic and tantric practices with various alchemical operations. The ultimate goal of Rasashastra is not only to preserve and prolong life, but also to bestow wealth upon humankind.

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Ayurveda (science of life)

Source: archive.org: Vagbhata’s Ashtanga Hridaya Samhita (first 5 chapters)

Takra (तक्र) refers to “buttermilk”, as mentioned in verse 5.33-34 of the Aṣṭāṅgahṛdayasaṃhitā (Sūtrasthāna) by Vāgbhaṭa.—Accordingly, “[...] Buttermilk [viz., takra] (is) light, astringent, sour, (and) digestive; (it is) destructive of phlegm and wind (and) destroys cutaneous and abdominal swellings, hemorrhoids, dysentery, retention of urine, anorexia, splenomegaly, visceral induration, ghee(-caused) diseases, factitious poison, and jaundice”.

Note: Takra (“buttermilk”) has been translated by dar sar (“fresh buttermilk”), sar being a short form of gsar(-ba).

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

1) Takra (तक्र) refers to the “butter milk”, and is commonly found in literature dealing with the topics of dietetics and culinary art, also known as Pākaśāstra or Pākakalā.—Curds was widely used in Vedic period. Ṛgveda mentions a preparation in which the curds were mixed with Soma juice and barley meal. [...] According to Om Prakash, the cream of milk (santānikā), the cream of curds (sara), whey (mastu), fresh butter (navanīta), clarified butter (ghṛta) and the butter milk (takra) are all referred to in Ayurvedic preparations. Curds churned without water (ghola) is referred to in Suśrutasaṃhitā.

Takra or “buttermilk” and is classified as a ‘light foodstuff’ as opposed to dadhi (curds) according to the Bhojanakutūhala.—Heavy food should [viz., takra] to be eaten only until one is half satisfied. Light food [viz., dadhi] can be eaten until the full satisfaction is obtained. A man whose digestive fire is weak, should abandon heavy food.

Takra (buttermilk) is mentioned in a list of remedies for indigestion.—A complete section in Bhojanakutūhala is devoted for the description of agents that cause indigestion [viz., kṣīrabhava]. These agents consumed on a large scale can cause indigestion for certain people. The remedies [viz., takra (buttermilk)] for these types of indigestions are also explained therewith.

Takra (buttermilk) is also mentioned as a remedy for indigestion caused by sarpis (ghee).

2) Takra (तक्र) or “curds” is mentioned as being incompatible mutually incompatible (viruddhāhāra) with the Kadali (plantain) foodstuff, according to the 17th century Bhojanakutūhala in the dravyaguṇāguṇa-kathana, which contains the discussions on different food articles and their dietetic effects according to the prominent Ayurvedic treatises.

Source: gurumukhi.ru: Ayurveda glossary of terms

Takra (तक्र):—Buttermilk - Adding 1 / 4th of water to Madhita, Prepared by churning the curd and removing butter from it.

Source: Asian Agri-History: Paśu Āyurvēda (Veterinary Medicine) in Garuḍapurāṇa

Takra (तक्र) refers to “butter milk”, and is used in the Viśodhana (“washing off the wound’s impurities”) of wounds (vraṇa), according to Āyurveda sections in the Garuḍapurāṇa.—[...] After Viśodhana (wash off the ulcer's/wound's impurities by medicated decoction), the following formulations can be used for śodhana (purification) and ropaṇa (healing) externally:—[... e.g.,] The eraṇḍa-mūla (Castor root), two types of haridrā (Turmeric), Citraka (Plumbago zeylanica), Viśvabheṣaja (Zingiber officinale), Rasona (Allium sativum) and saindhava (rock salt) are ground well with takra (butter milk) or kāñjī (sour gruel). [...]

Ayurveda book cover
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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.

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Languages of India and abroad

Marathi-English dictionary

Source: DDSA: The Molesworth Marathi and English Dictionary

takra (तक्र).—n S Buttermilk.

Source: DDSA: The Aryabhusan school dictionary, Marathi-English

takra (तक्र).—n Buttermilk.

context information

Marathi is an Indo-European language having over 70 million native speakers people in (predominantly) Maharashtra India. Marathi, like many other Indo-Aryan languages, evolved from early forms of Prakrit, which itself is a subset of Sanskrit, one of the most ancient languages of the world.

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Sanskrit dictionary

Source: DDSA: The practical Sanskrit-English dictionary

Takra (तक्र).—Butter-milk; Manusmṛti 8.326; Y.3.37,321; तक्रं शक्रस्य दुर्लभम् (takraṃ śakrasya durlabham) Subhāṣ.

Derivable forms: takram (तक्रम्).

Source: Cologne Digital Sanskrit Dictionaries: Shabda-Sagara Sanskrit-English Dictionary

Takra (तक्र).—n.

(-kraṃ) n. Buttermilk with a fourth part water. E. tak to bear (sickness), Unadi affix rak.

Source: Cologne Digital Sanskrit Dictionaries: Benfey Sanskrit-English Dictionary

Takra (तक्र).—i. e. tañc + ra n. Buttermilk mixed with water, [Mānavadharmaśāstra] 8, 326.

Source: Cologne Digital Sanskrit Dictionaries: Cappeller Sanskrit-English Dictionary

Takra (तक्र).—[neuter] buttermilk (mixed with water).

Source: Cologne Digital Sanskrit Dictionaries: Monier-Williams Sanskrit-English Dictionary

1) Takra (तक्र):—[from takman] n. ([gana] nyaṅkv-ādi) buttermilk mixed with (a third part of) water, [Manu-smṛti viii, 326; Yājñavalkya iii, 37 & 322; Harivaṃśa] etc.

2) Takrā (तक्रा):—[from takra > takman] f. = krākvā, [cf. Lexicographers, esp. such as amarasiṃha, halāyudha, hemacandra, etc.]

Source: Cologne Digital Sanskrit Dictionaries: Yates Sanskrit-English Dictionary

Takra (तक्र):—(kraṃ) 1. n. Butter-milk with a fourth part of water.

Source: DDSA: Paia-sadda-mahannavo; a comprehensive Prakrit Hindi dictionary (S)

Takra (तक्र) in the Sanskrit language is related to the Prakrit word: Takka.

[Sanskrit to German]

Takra in German

context information

Sanskrit, also spelled संस्कृतम् (saṃskṛtam), is an ancient language of India commonly seen as the grandmother of the Indo-European language family (even English!). Closely allied with Prakrit and Pali, Sanskrit is more exhaustive in both grammar and terms and has the most extensive collection of literature in the world, greatly surpassing its sister-languages Greek and Latin.

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Hindi dictionary

Source: DDSA: A practical Hindi-English dictionary

Takra (तक्र):—(nm) butter-milk.

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Kannada-English dictionary

Source: Alar: Kannada-English corpus

Takra (ತಕ್ರ):—[noun] the liquid left after churning butter from curd; buttermilk.

context information

Kannada is a Dravidian language (as opposed to the Indo-European language family) mainly spoken in the southwestern region of India.

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