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@article{208632,
        author = {Dr Ketaki Kulkarni and Dr Priti Rawal},
        title = {Role of Yavagu Kalpana in Panchakarma: A Conceptual Review},
        journal = {International Journal of Innovative Research in Technology},
        year = {2026},
        volume = {13},
        number = {4},
        pages = {2471-2477},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=208632},
        abstract = {Yavagu is a light, semisolid dietary preparation described in Ayurveda and prepared by cooking rice with a comparatively larger quantity of water. It holds an important place in Panchakarma, particularly in Samsarjana Krama, the graduated dietary regimen administered after purification therapies such as Vamana and Virechana. Following Shodhana, digestive strength (Agni) becomes temporarily diminished; therefore, a light, warm, easily digestible, and nourishing diet is advised to restore normal digestion gradually. Depending on its consistency and method of preparation, Yavagu can provide hydration, energy, and gentle nourishment without placing excessive strain on the gastrointestinal system. It may also be prepared with suitable medicinal substances according to the patient’s constitution, disease, digestive capacity, and stage of recovery. Thus, Yavagu Kalpana serves as an important link between purification and the restoration of a normal diet. Its rational use may help improve appetite, support digestive recovery, maintain strength, and reduce complications caused by inappropriate post-Panchakarma dietary practices. This review highlights the concept, preparation, properties, therapeutic relevance, and clinical importance of Yavagu in Panchakarma care.},
        keywords = {Yavagu Kalpana, Panchakarma, Samsarjana Krama, Shodhana, Agni, Pathya Ahara, Ayurveda.},
        month = {September},
        }