Deepavali Legiyam

Deepavali Legiyam

Deepavali is nearing. No doubt it brings lots and lots of Happiness in our minds! It commemorates the death of Narakasura at the hands of Lord Sri Krishna. The people celebrates Narakasura's defeat with sparklers, lights and firecrackers. This celebration has continued down the generations as Diwali. In Tamil Nadu, the day begins with an early morning oil bath, wearing new clothes, bursting of firecrackers, visiting Lord Ganesha, Lord Vishnu and Shiva temples. The exchange of sweets between neighbours, visiting relations, and preparing Diwali special sweets are traditions of the day.

Typical Deepavali celebrations begin with waking up early in the morning, before sun rise, followed by an oil-bath. The bathing tradition involves extensive massaging of warm til-oil containing pepper corns and betel leaves. New clothes are typically worn as a part of celebrations. After the bath, a home-made medicine known as "Deepavali Lehiyam" is consumed, which is supposed to aid in soothing digestive problems that may ensue because of feasting that occurs later in the day. Sparklers, firecrackers and lights are used extensively, much like the rest of the world where Deepavali is celebrated.

Here, I am going to give the preparation method for Deepavali Legiyam!  

Deepavali Legiyam

Ingredients:

To roast:

Virali Manjal (விரலி மஞ்சள்) / Turmeric (finger shaped) - 2 nos
Kanda thippili (கண்டந் திப்பிலி) / Roots of Long Pepper - 5g
Arisi thippili (அரிசித் திப்பிலி) / Long Pepper - 5g
Omum (ஓமம்)/ Ajwain seeds - 25g
Sombu (சோம்பு) / Fennel seeds - 5g
Milagu (மிளகு) / Black pepper - 25g
Jeeragam (சீரகம்) / Cumin seeds - 25g
Lavangam (இலவங்கம்) / Cloves - 10g
Lavanga pattai (இலவங்கப் பட்டை) / Cinnamon - 5g
Sukku (சுக்கு) / Dried Ginger - 25g
Chitharathai (சித்தரத்தை) / Lesser Galangal - 5g
Adhimathuram (அதிமதுரம்) / Liquorice - 5g
Dhaniya (தனியா) / Coriander seeds - 25g
Cardamom (ஏலக்காய்) - 5g

Turmeric (Finger Shaped)

Dried Ginger

Adhimadhuram /Liquorice

Chitharathai / Lesser Galangal

Arisi Thippili / Long Pepper

Kanda thippili / Roots of Long Pepper

Sombu / Fennel Seeds

Omum / Ajwain Seeds

Milagu / Black Pepper

Dhaniya / Coriander Seeds

Jeerakam / Cumin Seeds

Lavangam / Cloves

Lavanga Pattai / Cinnamon

Panai Vellam / Palm Jaggery

Elakkai / Cardamom

Inji / Ginger

To use as such:

Ginger (இஞ்சி) - 25 g
Panai vellam (பனை வெல்லம்) / Palm Jaggery - 300g
Honey (தேன்) - 2tbsp
Ghee (நெய்) - 1tbsp
Gingelly oil (நல்லெண்ணை) - 2tbsp

Method:

Remove outer skin of ginger and grind it and extract it's juice and keep aside.

Ginger Juice

Roast all the above mentioned ingredients without oil or ghee to golden brown in low flame, one after another separately. (If you are not sure about the golden brown colour, watch for the fumes. If  fume comes, then you can stop roasting.)

 

Grind into fine powder one by one and sieve it to remove chunks.

 

Mix all the powder evenly. This is the herbal powder for preparing Legiyam.

For 1 cup of powder you need 1.5 cups of jaggery and 1 tbsp of ghee, and 2 tbsp gingelly oil.

 

Dissolve panai vellam in little water and filter the impurities.

In a deep thick bottomed pan, heat the filtered vellam and bring it to boil. Add the ginger extract and mix well. Allow it to boil.

When it boils continuously, simmer the stove; add the herbal powder slowly. While doing so, take care that no lumps are formed.

 

Stir continuously otherwise it'll stick with the bottom of the pan.

Add ghee and gingelly oil. When it  thickens and will blend so that it will come without sticking to the pan, you can switch off the stove.

Allow it to cool. When it comes to room temperature, add honey and mix well.

Store it in an airtight container. It will be good for six months.


Wishing You All, A very Happy Deepavali!