Jeerakadi Lehya
Cumin-based electuary (Muttu Kulambu) for tuberculosis, loss of voice, chronic fever, wounds, and diarrhea.
Jeerakadi Lehya — Overview
Jeerakadi Lehya, also known as Muttu Kulambu, is a Kerala-tradition electuary built on Jeeraka, Ajamoda, Dhanyaka, Ashwagandha, Vidanga, Methika, Maricha, Pippali, Yashtimadhu, and Kutaja, cooked with tender coconut water, breast milk, and sugar (30 tola each). The prakshepa includes Lasuna, Kunduru, Kalajira, Mayaphala, Kushta, Jatamamsi, Sunthi, Kaccholam, Tarkshya Paccha, and Gorochana. Egg white from four eggs is added during cooking, and 15 tola of honey after cooling. The dose is equal to one Amalaki fruit.
It is used in tuberculosis (Rajayakshma), loss of voice (Swarabhanga), chronic fever (Jeerna Jwara), wound (Vrana), edema (Sodha), fever (Jwara), pain in the flanks (Parswa vedana), diarrhea (Atisara), and destroys the foul smell of Kapha (Kapha Dourgandhya nasaka).
Source: Sahasra Yoga, Pak, Leha, Rasayana, Vati and Gutika Prakarana
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.