Deepavali Lehiyam

 

The ancients had an answer to this collective indigestion. There is a unique tradition in many South Indian homes that is part of the early morning festivities of Deepavali. A little dollop of a black lehiyam or chooran is given to the family members immediately after the ritual oil bath. Then the sweets and savouries are given to start of the celebrations. This lehiyam is also called marundu or medicine. It is not really like the western concept of pills and potions. It is a tasty mixture of herbs and spices cooked in ghee and jaggery/vellam/gur and consumed during the festivals.

 

The original recipe for this marundu can be quite elaborate and incomprehensible. Each family has its own version.

 

To make 250 grms of the lehiyam:

 

Ingredients:

 

2 Tsps                           Peppercorn

21/2 tsps                      Jeera

21/2 tsps                      Coriander seeds

25 grms/3 tbsps.        Omam/Ajwain

10 to 12 sticks             Kanda Thipli (Desavaram)

½                                    Nutmeg or jaadhikkai

30gm                            Dry ginger or 2” piece fresh ginger

5gms/2 to 3                 Cardamom

50 grms.                      Ghee or clarified butter

100 gms                      Crumbled Jaggery (equal to the amount of ground paste) 

 50 grms                       Honey

 

(You can skip the Kandathipli and nutmeg if you can't get it easily)

 

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.

 

PS: This lehiyam can also be made using readymade powders that are available in many naatu marundu/local medicine shops. Mix the powder with two times the water and cook in a heavy bottom vessel. Add jaggery and ghee until the lehiyam comes together and the ghee is separated. 

This marundu is also given to women who have delivered babies with the addition of garlic.