कामिक आगम: पूर्व भाग (अष्टाविंशति मूल शैव आगमों का प्रथम एवं सर्वोच्च आगम महाकोश)

Sesame with a measure equal to half the measure of rice(taken already) should be taken. If not available,
half or quarter of this measure may be taken. The cooked rice mixed with the powdered sesame is said
to be ‘krusaranna’(sesame-rice). Now, about the mudganna: The cooked rice mixed with the powdered
kidney-beans whose measure may be half or quarter of the measure of rice is called ‘mudganna’. Or, all
of these varieties of mixtures may be prepared according to the availability of the needed ingredients.
Pepper , turmeric powder, cumin-seeds, mustard - these should be mixed up well and cooked and finally
mixed with the cooked rice. Such preparation is known as ‘haridranna’.
हविषां लक्षणं प्रोक्तं प्रवक्ष्यामुपदंशकान्।
मुद्गमाष कुलूत्थांश्च शिम्बा निष्पावमेव च॥ ४४
राज आषाढकीं चैव वितुषं सतुषं तथा।
कूश्माण्डं पनसालाबु कालिङ्गं बृहतीद्वयम्॥ ४५
त्रपुषं कर्करी चैव सतुषं वितुषं तथा।
कदली कारवी व्याघ्री आम्रं उर्वारुकं तथा॥ ४६
वल्लीमूलं तथा कन्धं मूलं अन्यत्र संयुतम्।
एकैकं उपदंशानां प्रस्थस्यैकं पलं भवेत्॥ ४७
haviṣāṁ lakṣaṇaṁ proktaṁ pravakṣyāmupadaṁśakān|
mudgamāṣa kulutthāṁśca śimbā niṣpāvameva ca|| 44
rāja āṣāḍhakīṁ caiva vituṣaṁ satuṣaṁ tathā|
kūśmāṇḍaṁ panasālābu kāliṅgaṁ bṛhatīdvayam|| 45
trapuṣaṁ karkarīṁ caiva satuṣaṁ vituṣaṁ tathā|
kadalī kāravī vyāghrī āmraṁ urvārukaṁ tathā|| 46
vallīmūlaṁ tathā kandhaṁ mūlaṁ anyatra saṁyutam|
ekaikaṁ upadaṁśānāṁ prasthasyaika palaṁ bhavet|| 47
The details about havis have been told. Now, I will speak about the appetizing condiments and seasoned
dishes. Kidney-beans, bean-pulse, gram(kuluttha), raja( a kind of lentil) – these should be winnowed well
and be made bereft of pods and broken and empty grains. Rajam( a kind of lintel) and ashadhaki( a kind
of pulse) should be taken , with or without the chaff. Pumpkin gourd, jackfruit, bottle-gourd, kalinga( a kind of
gourd), wild brinjal, cucumber, karkari( a kind of brinjal) - these should be taken with or without the
covering husk. Banana, karakhi(assafoetida), vyaghri( a kind of brinjal),mango, melon, creepers, roots,
bulbous roots and other kinds of roots – these are the recommended substances to be used for the preparation
of appetizing dishes. For one prastha of cooked rice, there should be one pala-measure of such dish.
प्रत्यग्राणि पवित्राणि सर्वदोषोज्झितानि हि।
घृतं घृतेन संयुक्तं नालिकेर फलादिभिः॥ ४८
मरीच जीरकाद्यैस्तु संस्कृतं तत्प्रशस्यते।
लवणाज्य युतानि स्युरुपदंशानि तानि हि॥ ४९