Dhanyamla

Dhanyamla is a medicinal vinegar prepared by fermenting various grains (rice, barley, wheat, etc.) in water. It is sour in taste, hot in potency, light, and sharp. It stimulates digestion, aids in digestive processes, normalizes the direction of Vata, and reduces inflammation. Dhanyamla is commonly used in Ayurvedic Panchakarma therapies, particularly in Dhanyamla Dhara (pouring of medicated grain vinegar) for inflammatory conditions, joint disorders, and muscular stiffness. The preparation involves soaking a combination of grains in water and allowing natural fermentation for 3-7 days. Properly fermented Dhanyamla has a clear sour taste without putrid smell. Verses: 19-20.

• Deepana (appetizing)
• Pachana (digestive)
• Vatanulomana (normalizes Vata)
• Shothahara (anti-inflammatory)

Dhanyamla (prepared rice and such other grains) :धा या लं भे द ती णो णं प तकृ म लमहरं श तमा थापने पशशीतलम ् यं द पनं बि तशल ू नत ु ् ७९ यं लघु वातकफापहम ् ए भरे व ग ण ु ैयु ते सौवीरकतष ु ोदके ८० कृ म ते ोगग ु माशः पा डुरोग नबहणे माि वतुषै व या सतुषै च यवैः कृते ८१ Dhanyamla (liquor prepared by fermenting the water in which rice and such other grains, pulses etc.

— Astanga Hridaya Sutrasthan, Drava Vigyaniya Drinkables

Notes :- Shukta – Fermented gruel, Dhanyamla, Sauviraka, Tushodaka etc.

— Astanga Hridaya Sutrasthan, Drava Vigyaniya Drinkables

, milk, Honey with water Shukta – fermented gruel, Madya – wine, Mamsarasa – juice of meat, Mutra – urine of animals or Dhanyamla – wash of grains fermented by keeping overnight, These liquids are commonly used in Gandusha.

— Astanga Hridaya Sutrasthan, Gandushadi Vidhi Gargles

धा या लंआ यवैर य मलदौग यनाशनम ् Holding Dhanyamla – fermented grain wash in the mouth removes distaste, dirt (of teeth and tongue) and bad smell from the mouth.

— Astanga Hridaya Sutrasthan, Gandushadi Vidhi Gargles

For diminution of purisha (feces), kulmasha, masha, kuskund (mushrooms), ajamadhya (meat of abdomen and trunk of goat), yava, shaka (leafy vegetables), and dhanyamla (sour rice gruel) should be given.

— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 6: Analysis of the Body (Sharira Vichaya Sharira / शरीर विचय शरीर)

Seeds of sweet shigru triturated with dhanyamla (sour gruel) and paste applied on the part of the body for a while and then washed with sour liquid in vata kapha predominant vatarakta (to alleviate pain).

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 29: Gout Treatment (Vatarakta Chikitsa / वातरक्तचिकित्सा)

Unboiled milk, fermented grain preparations (Dhanyamla), salty-sour-pungent substances, heavy food, curd, and alcohol should be avoided by one with Amlapitta.

— Sharangadhara Samhita, Parishishtam, Chapter 64: Diet for Hyperacidity (Amlapitta Pathyapathyam)

Unboiled milk, fermented grain preparations (Dhanyamla), salty-sour-pungent substances, heavy food, curd, and alcohol should be avoided by one with Amlapitta.

— Sharangadhara Samhita, Parishishtam, Chapter 53: Diet for Hyperacidity (Amlapitta Pathyapathyam)

Sura (liquor) with seeds and fermented grain-water (Dhanyamla) are recommended for sprinkling.

— Sushruta Samhita, Uttara Tantra, Chapter 36: Naigameshapratishedha

Using sour gruel (dhanyamla), whey, and sugar water;

— Sushruta Samhita, Uttara Tantra, Chapter 26: Chapter 26

Metal saucer with heated milk/curd/Dhanyamla.

— Sushruta Samhita, Chikitsa Sthana, Chapter 32: Treatment with Fomentation (Sveda-vacharaniya)

Metal saucer with heated milk/curd/Dhanyamla.

— Sushruta Samhita, Treatment with Fomentation (Sveda-vacharaniya)