Diwali ki davayi – an antidote to Diwali indulgence

Diwali is a time for gorging on sweets and savoury loaded with sugar, ghee, oil and love too. To keep the post Diwali indigestion and acidity at bay, we Tamilians came up with this tasty medicine which will keep your digestion prim and proper.

Serves – 4                Prep Time – 10 mins                   Cooking time  – 1 hr


  • Carom seeds (Ajwain) – 1 1/2 tsp
  • Cumin seeds (Jeera) – 1 tsp
  • Coriander Seeds (Sabuth Dhania) – 1 tsp
  • Long pepper root (Piplamool / Pippali) – 1/2 inch piece
  • Black pepper corns – 1/2 tsp
  • Dried ginger powder (Saunt) – 1/2 tsp
  • Turmeric Powder – a pinch
  • Jaggery – 4-5 tbsp (grated)
  • Honey – 1 tbsp
  • Clarified Butter (Ghee)- 2 tsp
  • Water – 2 cups


  1. Dry roast separately carom seeds, cumin seeds, coriander seeds, pepper corns, long pepper root.
  2. Powder them and keep aside.
  3. While the seeds are roasting, mix grated jaggery and water and heat it just a little for the jaggery to dissolve.
  4. Strain the jaggery water into a thick bottomed pan and put it on heat.
  5. Add the spice powder, dry ginger powder and turmeric powder.
  6. Cook till the mixture starts to boil and thicken.
  7. When the mixture comes to a thick saucy consistency remove from fire and allow to cool down.
  8. Add honey and ghee once the mixture has cooled down slightly.
  9. Mix and store in an airtight jar.
  10. Dosage – one tsp twice a day and you’ll be able to enjoy the festival season without any stomach troubles.


Tip : Don’t let the jaggery-water-spice mix to over reduce as it will then get stuck to the pan.


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