400 gm undiluted ginger juice
70 gm -Jaggery Powder
5 gm -Methi powder (fenugreek seeds/menthulu/vendhayam)
5 gm of dried ginger powder(Sont/Sonti/Chukku)
5 gm-Cinnamon powder (Dalchini , Patta)
5 gm -Black pepper powder (Kala mirch ,Miriyalu)
5 gm clove powder (laung,Lavangam,krambu)
5 gm elaichi powder (cardamom,Elakulu)
5 gm bay leaf powder(aku pathri or biriyani aku in Telugu,Brinji ilai in tamil and Tej pattha in Hindi-Latin name:Cinnamomum tamala)
The above ingredients are available in the super markets in India.The names in Tamil,Telugu and Hindi are mentioned.
2 more ingredients are needed which are common in Ayurveda stores.
5 gm of Long pepper (Pipli,Pippalu)
5 gm of Nagkesar powder.
Method of preparation:
Pour the ginger juice in a wok and add the jaggery powder to it and keep stirring on a low flame.The mixture becomes thick and syrupy.Stir in the other powders and turn off the heat.Cool and store the mixture in a clean dry glass jar.
1 - 5 gm a day for children and
5-10 gm a day for adults half an hour before food .
Most problems like wheezing,whooping cough and breathing related problems will reduce by eating this lehyam.It is most often used in winters and rainy season.