Abundant with medicinal properties of ancient herbs and spices, this LEGIYAM promises Digestion.
Festival celebrations are incomplete without a smorgasbord of delectable items. Keeping these not so bite sized indulgences in mind, the traditional South Indian dish that has come to be identified exclusively with the festival LEGIYAM, was introduced.
Abundant with medicinal properties of ancient herbs and spices like cumin seeds, Jeera, coriander seeds and ginger, this LEGIYAM is made as a potion that promises digestion. The herbs are rich in anti oxidants and help neutralize the ghee and buttered sachets that might meander through or arteries.
This LEGIYAM always consumed before devouring the all festival treats.
1) Peppercorn – 2 tsps
2) Cumin seeds Jeera – 2 ½ tsps
3) Coriander seeds – 2 ½ tsps
4) Bishop weed seeds / Ajwain – 25 grams / 3 tbsps
5) Dry or fresh ginger – 30 gm
6) Cardamom – 1gm / 2 to 3
7) Nutmeg or jaadhikkai - ½ piece
8) Ghee or clarified butter – 100 gms
9) Kanda Thipli (Desavaram Pipala Mool) - 10 to 12 sticks.
10) Crumbled Jaggery (equal to the amount of ground paste) – 50 grams
- Smash all the dry ingredients in a mortar and pestle.
- Pour some water and soak them for about 10 – 15 mts.
- Grind into a soft paste in a blender.
- Add ½ cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel.
- Cook it on a slow flame, stirring it continuously with a flat ladle so that no lumps are formed.
- When the water is nearly evaporated adds the crumbled jaggery and stirs it in.
- Add spoonfuls of ghee and keep stirring.
- When the LEGIYAM comes together in a ball and the ghee is separated from it, turn off the heat.
- Stir in the honey and store in an airtight container. Take 1 ball of 10 gram of this LEGIYAM whenever you need for digestion.