Diwali is full of gastronomical delights, with sugar-laden laddoos and ghee-soaked crispy savouries frequently appearing on our snack platters. These go hand-in-hand with indigestion, flatulence, and a host of other related issues, right? Not necessarily. For centuries now, South Indian (specifically Tamilian) households have been consuming Diwali Legiyam as an antidote, keeping stomach woes at bay.
After the traditional oil bath on Diwali morning, the ritual is to eat a spoonful of Legiyam on an empty stomach at the crack of dawn. In fact, it is considered such an important part of the celebrations, that most households whip up a batch of Legiyam, even before they start prepping festive delights.
Benefits Of Legiyam
The sweet-pungent Legiyam may be a sharp and acquired taste, but it offers a whole gamut of health benefits. With its origins in Siddha medicine, this mixture is primarily used to strengthen the digestive system, balancing the digestive fire, while also improving the body’s metabolic rate. It is also detoxifying and pushes out toxic build-up from our bodies. Legiyam is also a perfectly balanced recipe – cooling coriander against fiery ginger; and lubricating ghee against dry herbal powders.
How To Eat Legiyam
Legiyam is always consumed on an empty stomach, and in small quantities – just a teaspoon. It is considered a medicine, and in large quantities can cause an imbalance within your body. Store-bought Legiyams contain medicinal Siddha and Ayurvedic herbs, and these should ideally be consumed only after consulting a medical expert. Legiyams are low-maintenance and can be stored for up to a month in an airtight container. Even if you’re not celebrating Diwali, a spoonful of Legiyam can be consumed once in a while on an empty stomach to keep your digestion in check.
Store-Bought Legiyams
Today Legiyams are available in stores in the days leading up to Diwali. Small-batch manufacturers are also innovating to create no-fuss Legiyam powders that you can add to honey or water and consume. There are also Legiyam cookies and laddus that are easy to crunch into.
How To Make Legiyam At Home
Time taken: 35 minutes
Ingredients:
½ cup jaggery
2 tsp black pepper powder
2 tsp coriander powder
1 tbsp cumin powder
½ tsp dry ginger powder
1 cardamom
½ tsp ajwain
½ tsp lesser galangal powder
1-2 tsp ghee
NOTE: You can use whole spices instead of powders for added flavour, but if you’re on a time crunch, powders are ideal and just as beneficial.
Step 1: Dry roast and grind all the spices together. Set aside.
Step 2: Put the jaggery in a pan and add water to it. Stir well on low-medium heat. Keep stirring and removing lumps until the mixture reaches a thick syrupy consistency. The jaggery syrup mixture will begin to bubble.
Step 3: Add the ground spices and stir for a few minutes.
Step 4: Add the ghee and stir on medium flame until it becomes a very thick paste. Switch off and leave to cool.
Step 5: When still warm, take a little of the mixture bit by bit, and make bite-sized balls. You can also store the mixture in a jar, and spoon it out one teaspoon at a time.