Tamra Purification (Method 3)
Jambeer Swaras (see glossary) and Saindhav Lavan are mixed together to form a fine paste. The paste is applied to fine Tamra pieces. Tamra pieces are then colectively or individually heated over flame of high intensity till they turn red-hot. On heating the pieces are immediately dipped in Sauveer (type of a wine prepared from grains, see glossary). The process of heating and dipping Tamra is repeated 7 times at the end of which Shudh (purified) Tamra is obtained.
Tamra Purification (Method 3) - Ingredient Details