P.J.
0
DEEPAVALI LEGIYAM
Deepavali Lehiyam is a must after Ganga Snanam
Ingredients
Peppercorn - 2 Tsps
Jeera - 21/2 tsps
Coriander seeds - 21/2 tsps
Omam/Ajwain - 25 grms/3 tbsps.
Kanda Thipli (Desavaram) - l0 to 12 sticks
Nutmeg or jaadhikkai- 1/2
Dry ginger or 2” piece fresh ginger - 30gm
Cardamom - 5gms/2 to 3
Ghee or clarified butter - 50 grms.
Crumbled Jaggery - 100 gms
Honey - 50 grms
Method
1. Smash all the dry and medicinal ingredients in a mortar and pestle.
2. Pour some water and soak them for about 10 - 15 minutes
3. Grind into a soft paste in a blender.
4. Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel
5. Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed.
6. When the water is nearly evaporated add the crumbled jaggery and stir it in.
7. Add spoonfuls of ghee and keep stirring.
8. When the lehiyam comes together in a ball and the ghee is separated from it, turn off the heat.
9. Stir in the honey and store in an airtight container.
10. Take one spoon of lehiyam on Deepavali after taking bath and before you eat anything else.
Peppercorn Omam Legiyam by spicy-kitchen - South Indian Deepavali Legiyam using Honey; Ghee Indian Cooking
Deepavali Lehiyam is a must after Ganga Snanam
Ingredients
Peppercorn - 2 Tsps
Jeera - 21/2 tsps
Coriander seeds - 21/2 tsps
Omam/Ajwain - 25 grms/3 tbsps.
Kanda Thipli (Desavaram) - l0 to 12 sticks
Nutmeg or jaadhikkai- 1/2
Dry ginger or 2” piece fresh ginger - 30gm
Cardamom - 5gms/2 to 3
Ghee or clarified butter - 50 grms.
Crumbled Jaggery - 100 gms
Honey - 50 grms
Method
1. Smash all the dry and medicinal ingredients in a mortar and pestle.
2. Pour some water and soak them for about 10 - 15 minutes
3. Grind into a soft paste in a blender.
4. Add 1/2 cup water and thoroughly mix up the paste and place in a heavy bottomed wok or vessel
5. Cook it on a slow flame, stirring it all the time with a flat ladle so that no lumps are formed.
6. When the water is nearly evaporated add the crumbled jaggery and stir it in.
7. Add spoonfuls of ghee and keep stirring.
8. When the lehiyam comes together in a ball and the ghee is separated from it, turn off the heat.
9. Stir in the honey and store in an airtight container.
10. Take one spoon of lehiyam on Deepavali after taking bath and before you eat anything else.
Peppercorn Omam Legiyam by spicy-kitchen - South Indian Deepavali Legiyam using Honey; Ghee Indian Cooking
