how to make triphala churna at home - #44612
I am really struggling with my digestion lately. It’s been a mess for months now, and a friend suggested trying triphala churna. I did some research, and it sounds like it could be the answer, but I have no idea how to make triphala churna at home. I know it’s a mix of three fruits, right? Amla, bibhitaki, and haritaki? But like, what are the exact proportions? I tried to look up some recipes, but they all seem a bit complicated. Do I need to dry the fruits first or can I use them fresh? I’ve also seen conflicting info on whether I should grind them together in a particular way. I am not totally savvy in the kitchen, so simple steps would be awesome! Last time I tried a remedy, it turned into a disaster, and I really don’t want to mess this up again. My stomach kinda feels heavy after every meal, and sometimes it's like my body just rejects food. I think maybe triphala churna might help with that based on what I've read. Anyway, any tips on how to make triphala churna at home would be super appreciated. Thanks a ton!
Shop Now in Our Store

Doctors' responses
For making Triphala churna at home, you’re right, it’s a blend of three important fruits: Amla (Indian gooseberry), Bibhitaki, and Haritaki. These fruits together create a synergy that’s known to balance the doshas and support digestive health incredibly well. To get started, you’ll need to use dried forms of these fruits, as fresh ones have a higher moisture content making them tough to make into a fine powder.
Here’s a relatively simple way to prepare it:
1. Obtain dried Amla, Bibhitaki, and Haritaki fruits. You can usually find these at health stores or online Ayurvedic shops. If they’re not already dried, you’d need to sun-dry them thoroughly until they’re brittle as wet fruits won’t grind well.
2. The proportion typically used is 1:1:1, meaning equal parts of Amla, Bibhitaki, and Haritaki. For example, you could start with 100 grams of each.
3. Break up the dried fruits into smaller pieces using your hands or a small hammer if they’re hard. Removing seeds can be helpful. Grind each type separately into a fine powder using a coffee grinder or a traditional pestle and mortar.
4. Mix the powders in a large, clean bowl and sift through a fine sieve to ensure smooth consistency. If any coarser pieces remain, you may grind them again.
5. Store the Triphala churna in an airtight container in a cool, dry place away from sunlight. This will keep it potent and fresh.
In terms of consumption, take about a teaspoon with warm water before bed. This can help promote regular bowel movements and alleviate digestive heaviness. Keep an eye on how your body responds to it and adjust dosage if needed.
If your digestion symptoms persist, it might be wise to see an Ayurvedic practitioner or a healthcare provider. They can provide a more personalized assessment. Remember, patience is key and consistency is essential with Ayurvedic remedies.

100% Anonymous
600+ certified Ayurvedic experts. No sign-up.
About our doctors
Only qualified ayurvedic doctors who have confirmed the availability of medical education and other certificates of medical practice consult on our service. You can check the qualification confirmation in the doctor's profile.
