Palandu
Botanical Name | Allium Cepa |
Family | Liliaceae |
Sanskrit | Palandu |
English | Onion |
Hindi | Pyas |
Kannada | Erulli |
Malayalam | Savala |
Telugu | Ullipaya |
Tamil | Vengayam |
Marathi | – |
Distribution
It Is Cultivated All Over India
Parts Used | Bulb, Seeds |
Dose | Choorna 1-3g, Juice 10-20ml |
Chemical Constituents
Cycloallin, quercetin, oleanolic acid
Ayurvedic Properties
Quality (Guna) | Guru, Snigdha, Tiksna |
Taste (Rasa) | Madhura, Katu |
Metabolism (Vipaka) | Madhura |
Potency (Virya) | Anusna |
Impact (Prabhava) | Vatahara |
Pharmacological Action
- Vrsya
- Rasayana
Therapeutic Uses
For swelling and inflammations: the juice of onion and mustard oil is mixed together in equal quantities and applied to the affected part
for epistaxis: juice of palandu should be instilled in to the nostrils (3-4 drops)
for cholera: juice of palandu taken in the dose of 80 ml eradicates cholera
for abscess: prepare poultice using roasted onions, turmeric and ghee mixed together and applied warm, promotes suppuration in an abscess
Some of the common formulations
Palandu swarasa
