Any festival is meant for tasty food items, mostly laced with spices and sweets. And Deepavali is known for such items. Especially elders in the family cook many items mostly using oil and ghee and excess intake may cause indigestion. The grandmas have prescribed this Deepavali Legiyam to overcome this problem. Not only indigestion, this legiyam also sets right the nausea due to excessive accumulation of bile (pitha) and helps to reduce heaviness of stomach.
Ingredients necessary for making legiyam
Sukku (dried ginger) (25 gm), Omam - 25 gm, Kandathipili - 25 gm, Arisithippili - 25 gm, clove - two pieces, pepper - 50 gm, cumin seeds - two gm - gingelly oil (required quantity), honey, jaggery (250 gm). There are some variations in the ingredients used for this legiyam. It differs from family to family.
Method of preparation
Fry all hard ingredients in a plain pan and grind them in a mixer grinder. Put the jaggery in the pan and when it melts, filter it in a container. The filtered jaggery juice should be put into the pan and after a minute, the powder of all hard ingredients should be poured into it.
Stir the whole thing for some time and in between add ghee and gingelly oil. When the mixture is in a non-sticky consistency, remove the pan from the flame and add honey. After some time, store it in a bottle or container to serve it to everyone.
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