Agni Purana — Agneya-vidya, Shloka 10
Chapter 34 — होमादिविधिः
The Procedure for Homa and Related Rites
प्रद्युम्नेन पयस्तज्जात् दधि नारायणाद् घृतम् एकद्वित्र्यादिवाराणि घृताद्वै भागतोधिकम्
pradyumnena payastajjāt dadhi nārāyaṇād ghṛtam ekadvitryādivārāṇi ghṛtādvai bhāgatodhikam
പ്രദ്യുമ്നനിൽ നിന്ന് പാൽ ഉത്ഭവിക്കുന്നു; അതിൽ നിന്ന് തൈര് ജനിക്കുന്നു; നാരായണനിൽ നിന്ന് നെയ്യ് ലഭിക്കുന്നു. ഒന്ന്, രണ്ട്, മൂന്ന് മുതലായ ആവർത്തിച്ച മഥനം/പാകം ചെയ്താൽ സാധാരണ നെയ്യിനെക്കാൾ ഭാഗങ്ങളായി കൂടുതൽ ലഭ്യത ഉണ്ടാകും।
Lord Agni (traditionally instructing sage Vasiṣṭha)
Vidya Category: {"primary_vidya":"Ayurveda","secondary_vidya":"Samanya","practical_application":"Guidance on dairy transformations (milk→curd→ghee) and increasing ghee yield/strength through repeated processing; useful for medicinal ghṛta preparations and dietary formulations.","sutra_style":true}
Encyclopedic Reference: {"reference_type":"Description","entry_title":"Dugdha–dadhi–ghṛta krama and enhanced ghṛta by repeated processing","lookup_keywords":["dugdha","dadhi","ghṛta","churning","ghṛta preparation"],"quick_summary":"Milk is processed into curd and then into ghee; repeated cycles of churning/boiling are said to increase the resulting ghṛta portionally, supporting richer medicinal or culinary ghee preparations."}
Dosha: Tridosha
Concept: Saṃskāra (processing) transforms a substance’s qualities and utility; repeated refinement is a means to enhance potency and yield.
Application: Apply iterative refinement in practical crafts (food, medicine) to improve stability, usability, and effectiveness.
Khanda Section: Ayurveda / Dravya-guṇa (Dairy processing and medicinal ghee preparations)
Primary Rasa: adbhuta
Secondary Rasa: shanta
Visual Art Cues: {"scene_description":"A dairy-processing scene: milk in a pot, curd set in a vessel, and ghee being clarified; repeated churning/boiling shown as sequential steps.","kerala_mural_prompt":"Kerala mural: women/attendants churning curd with a wooden churn, pots of milk and curd nearby, ghee clarifying over a small fire; warm earthy palette, stylized kitchen setting.","tanjore_prompt":"Tanjore: richly ornamented vessels with gold accents; central pot of golden ghee; attendants churning; decorative borders and auspicious motifs.","mysore_prompt":"Mysore: instructional depiction with labeled stages (milk, curd, ghee) and repeated cycles; clean composition, fine lines, subtle gold.","mughal_miniature_prompt":"Mughal miniature: detailed kitchen courtyard, copper vessels, churning staff, clarified butter being poured; naturalistic textures and delicate shading."}
Audio Atmosphere: {"recitation_mood":"instructional","suggested_raga":null,"pace":"medium","voice_tone":"instructional"}
Sandhi Resolution Notes: payastajjāt → payaḥ + tat-jāt (visarga sandhi). nārāyaṇād → nārāyaṇāt (t→d before gh-). ghṛtādvai → ghṛtāt + vai. bhāgatodhikam → bhāgataḥ + adhikam (visarga sandhi).
Related Themes: Agni Purana 34 (dravya-guṇa and pañcagavya/ghṛta-related passages)
FAQs
It conveys practical knowledge of dairy transformation—milk to curd to ghee—and indicates that repeated processing (one, two, three times, etc.) increases the yield/proportion, relevant to preparing ghṛta for medicinal and ritual use.
Alongside theology, it preserves applied instructions on everyday and ritual substances (milk, curd, ghee), reflecting the Agni Purana’s wide scope that includes household science and Ayurvedic-style preparation methods.
By linking nourishment (milk/curd/ghee) with divine names (Pradyumna, Nārāyaṇa), the verse sacralizes food-preparation and implies that properly prepared ghṛta—central in yajña and offerings—supports purity and merit through correct ritual substance.