INJI LEGIYAM /GINGER LEGIYAM – DIWALI MARUNTHU RECIPE

This year I couldn’t post many recipes for Diwali as I wished. So I thought of finishing this year Diwali recipes at least with this useful post. My mom was with me for the past one week. When I was discussing about diwali legiyam , she immediately told me about this inji legiyam / ginger legiyam recipe.

This is not the authentic Diwali legiyam reipe.But my mom makes this on the eve of Diwali and once in 3 months. We used to have this legiyam for 3 days in empty stomach from Diwali. It is one of the easiest and the best legiyam recipe which can be made with just 3 major ingredients in 10 minutes. As a kid, me & my sister used to cry literally to have this in empty stomach and the worst thing is we should not drink or eat anything for 30 minutes after having this legiyam. We should not drink water too. But now I realise how effective it is. We ( me & my sis) have no digestion & stomach upset problem till today (touchwood).

Now I am following my mom and I make this legiyam for my family whenever they have indigestion issues. I give a big gooseberry size for my husband and a small berry size for my daughter. This legiyam is not only healthy but also very tasty with mild inji kaaram. It helps for easier digestion of oily and junk foods we have on Diwali. It also improves appetite.Some people make this legiyam for krishna jayanthi and offer to god along with seedai. Do prepare and have this simple & effective legiyam for this diwali. Enjoy sweets & snacks without feeling guilty. I’ll try to the post the authentic legiyam next year.

Do refer “Points to note” before doing this legiyam.

Diwali marundhu recipe – Inji legiyam

Diwali marundhu recipe Easy ginger legiyam recipe using easily available ingredients in pantry !

Cuisine: Indian Category: Health food Yields: Serves 2

Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes

INGREDIENTS
1 cup – 200ml

To grind

Fresh ginger (thumb finger size) – 5 pieces
Dhania/Coriander seeds – 2 tsp
Dry grapes / raisins – 1/4 cup
Salt – a pinch

To saute

Grated jaggery – 2 tbsp
Ghee – 1.5 tbsp
Water – as needed

HOW TO MAKE INJI LEGIYAM – METHOD

Wash and chop the ginger into small pieces. Set aside.

In a mixie jar , grind the dhania seeds first to a coarse powder. Then add the chopped ginger, required water and grind it to a smooth paste. Lastly add the dry grapes and grind to smooth paste.

In a kadai , melt jaggery adding little water ( say 2-3 tbsp). Jaggery will melt completely and becomes frothy. Now add the ginger paste and mix well till the mixture thickens. Add ghee at the end and mix till it leaves the sides of the pan. Make sure there is no water content. It spoils the shelf life of this legiyam.

Allow it to cool completely and store in a clean, air tight box. Always use a dry, clean spoon to take it..It stays good for 4 days without refrigeration..

Note

There should not be water content in this lehiyam. It will spoil this lehiyam very soon. So mix it well in high flame.
Add more jaggery if you want more sweetness. But the quantity I have given is enough to compensate the ginger taste.
U should have this legiyam for 3 days continuously to get its full benefits. Its better to have this in empty stomach or at night before going to bed.
Most important thing is u should not eat or drink anything for 30 minutes after having this legiyam. If you eat food or drink water immediately, you may pass loose stools. Take care ..
This legiyam can be had once in three months generally. It helps to keep our stomach clean and strong.
Coriander seeds/dhania helps to control the bile secretion (pitham) in our body. Ginger is helpful for easy digestion and removes the waste/toxins. Dry grapes gives us good immunity. Ghee is used to subside the heat of body.
Adults can have a big gooseberry size and kids( above 6 yrs) can have a small berry size of this legiyam.