Wth so many diverse sweet and savoury recipes for Diwali, it is now the time to make this yummy medicinal legiyam. In our house, we used to call it ‘marundu’ which means medicine in Tamil.
Diwali legiyum is part of a Tamil tradition, as it’s beneficial for digestion. When we have visitors for Diwali, we serve a small portion of Diwali legiyum along with sweets and savouries. It is usually served like a small ball rolled in between your fingers.
The legiyum is eaten first, as it promotes digestion and its goal is to prevent indigestion. In Tamil, there is a famous saying “Virudukku Mun Marundu,” which means “Medicine before Feast.” Therefore, legiyum is given to guests before they feast on sweets and savouries.
This legiyum or marundu has a strong, spicy, sweet and sour taste, and is made with many ingredients that have medicinal and digestive powers. The ingredients, such as sukku (dry ginger), kadathippili (long pepper) and coriander, omam and cumin seeds all help in digestion.
It is made during Diwali in order to protect the stomach, while consuming a high number of sweets and savouries. This medicinal legiyum is also given to women just after childbirth to protect them.
Ingredients
2 tsp of Black pepper
2 and half tsp of Cumin seeds
2 1/2 tsp of Coriander seeds
Ajwain or Omam Seeds 25 g
Kandathippili sticks about 10-12
One medium sized Sukku (dry ginger)
2 Cardamom seeds
1/4 cup Ghee
100-125 g Powdered Jaggery
Preparation
1. Pound all the dry and medicinal ingredents in a mortar and pestle.
2. Soak the powder for about half an hour, and further dilute it with water .
3. Grind the mixture into a smooth paste in a blender.
4. In a thick bottomed pan add half a cup water and heat the solution until the raw smell of the ingredients goes and let the water evaporate.
5. Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed, until a good aroma comes.
6. When the water is nearly evaporated add powdered jaggery and heat until it becomes thick halwa like consistency .In the process keep adding ghee little by little.
6. Filter it, cook again for about 5 minutes, while stirring continuously.
7. When it leaves the sides, and comes together in a ball, switch off the heat.
Traditionally Diwali Legiyam or Marundu is consumed in a spoonful before you eat anything else
ABOUT THE AUTHOR- Uma Shankar
Uma Shankar resides in Chennai, India. A passion for food and photography led to the creation of Jaya’s Recipes two years ago. Uma’s blog showcases her pure vegetarian recipes, not only for her daughters but for others around the globe. Uma’s recipes feature South and North Indian dishes, as well as cuisines from around the world. Visit www.umakitchen.com to view Uma’s tasty creations.
