There is traditional practice of using organic additives namely kadukai and jaggery in construction of lime mortar structures since ancient times.Two types of mortars were prepared with five different percentage of kadukai (in raw or boiled form) along with jiggery as nutrient and tested for its compressive strength, bulk density, porosity, carbonation and microbial precipitation of calcium carbonate. The experimental results showed the increase in compressive strength about double the times compared with reference lime mortar. This is due to addition of the growth of Bacteria Bacillus Subtilus in fermented kadukai extract along with jaggery to lime mortar contributes to the enhanced precipitation of Calcite. The reduced porosity was observed and is possibly due to deposition of bacteria cell and plugging of pores. Scanning Electron Microscopy (SEM) reveals the presence of Bacillus Subtilus along with Calcium Carbonate (CaCO3) precipitation which is further confirmed with Fourier Transform Infrared (FT-IR) spectroscopy analysis. The addition of kadukai, in raw or boiled form, produces certain amount of calcium aluminium silicate hydrate contribute the better strength and durability properties of mortars. © Research India Publications.