Deepavali Legiyam தீபாவளி லேகியம்

Deepavali Legiyam / marundhu

தீபாவளி  லேகியம் 

Ingredients:
Long Pepper Or Black pepper( கண்டந்திப்பிலி அல்லது மிளகு)  1/2 tsp
Black cumin seeds or Cumin seeds ( கருஞ்சீரகம் /  சீரகம்)  -  1/2 tsp
Oregano (ஓமம்)  - 1/2 tsp
Dry ginger ( சுக்கு)  - 1 inch
Coriander seeds ( தனியா)   - 1/2 tsp
Jaggery (வெல்லம்)  - 1/2 cup
Honey ( தேன்)   - 1 tbsp
Ghee / Clarified butter ( நெய்)  - 1 tsp

Pound the dry ginger into pieces and soak.
Clean and soak the raw spices for minimum 30 min

Drain the water from the spices and grind the spices into a fine paste.

In a heavy bottom pan, add the paste and the pounded jaggery. Bring it to boil

Let it boil on low to medium flame. Bubbles start to appear

Add a teaspoon of ghee and stir well. The legiyam will leave the sides and form a nice colour.

Finally add the tablespoon of honey, mix well. Switch off the stove. Allow it to cool in the pan and transfer to a dry container.

My Notes:

Deepavali, the festival of light, is all about sweets and savouries. But I have chosen this,considered as medicine, to post as deepavali special, deviating from all the delicacies prepared at home.

When my mentor, Jayanthi mami, casually shared this simple recipe I was tempted to prepare as I have not tried before.A combination of spices used which is usually used separately in various Indian dishes. A simple method to prepare your own legiyam for deepavali. Fresh and home made and done in a jiffy :))

I have fond memories of having homemade legiyam at my paternal grandparent' house. In those days this is the first thing given to all on deepavali day. Though we do not prepare and eat as many varieties of fritters and sweets as in a few decades ago,  still need this for the small portion of sweets and savouries we eat , as down through the generations our digestive system functioning has reduced.  

I could not get the long pepper and so have used black pepper instead.

Some people may dry roast the spices and make it as a powder for this recipe and also add a pinch of cardamom powder. I have omitted  cardamom as it will mask the original flavours of the spices. 

Whether dry roast and powder or soak and grind,choose a method but should try as these spices aids digestion and improves appetite, alleviates heartburn, indigestion and cold/ flum. So why not?

 Not only during deepavali, this should be given both to young and old occasionally for better immune and digestive system functioning. 

Half a teaspoon of each, when soaked and grounded will give a substantial portion for a family of 6 to have a teaspoon each. 

Have a spoon of legiyam and enjoy the delicacies to your heart content once a while. ;)