Diwali Legiyam recipe| Deepavali Marundhu | Herbal medicine for digestion

diwali lehiyam edited

Diwali Legiyam is a herbal/Natural medicine that aids in digestion.  As numerous snacks and sweets are consumed on the occasion of Diwali, there are chances for digestion problems. So, this Legiyam will be consumed after eating oily/heavy snacks and sweets for healthy and good digestion. This recipe can also be consumed daily by everyone for healthy digestion. This legiyam can be preserved for more than 3 months in refrigerator.

This recipe can be easily prepared with the readily available ingredients in the kitchen except Indian Long pepper (which is easily available in all herbal/medical stores/Online). This recipe aids in digestion, relieves from body aches (due to formation of gas) and helps in sustaining good health (prevents from cough, cold and fever).

This Legiyam is also a good appetizer if we consume it before food. It elevates the good enzymes in our digestive system which will make to feel hungry and properly digest the consumed food.

It is also good for kids. If you feel the Legiyam is hot (as peppers are added), add some honey to it before giving for kids.

Dosage: It is advisable to consume LEGIYAM which is of (Turkey berry/Sundaikkai) size  twice daily for sustaining good health. If it is consumed occasionally, LEGIYAM Which is of an Indian goose berry (Amla/Nellikkai) size can be consumed.

Video recipe of Diwali Legiyam

Cooking time: 12-14 minutes


  • Black pepper (Milagu) powder – 4 tsp
  • Cumin (Jeera) powder – 5 tsp
  • Coriander (Dhaniya) powder – 5 tsp
  • Ajwain/Carom seeds (Omam) – 4 tsp
  • Indian Long pepper (Thippili (Kandathippili/Arisithippili) /Pippali/Lindi Pippar) – 25
  • Dry ginger (Sukku/Sontipodi) – 1 tsp
  • Cardamom powder (Ellakai/Ellachi)- ¼ tsp (heap)
  • Ghee – 2 tsp (heap)
  • Jaggery powder- 1 cup (1 cup = 300 ml)
  • Water – ¼ cup (1 cup = 300 ml)


  1. Dry roast the Indian Long pepper for 2-3 minutes at medium flame (It should not change colour).
  2. Then, add the Ajwain/Carom seeds to it and dry roast for a minute and turn off the flame.
  3. Grind it to a smooth powder. Ground powder is ready.
  4. Add black pepper powder, cumin powder, Coriander powder, Dry ginger powder and Cardamom powder to the ground powder and mix it well. Powder mix is ready.
  5. Melt the Jaggery powder in the water. Let the jaggery powder dissolves in water completely.
  6. Then, add Ghee to it and mix it well.
  7. Add the powder mix to it slowly. Stir the jaggery syrup well while adding the powder mix (Keep on stirring the syrup while adding the powder mix else there are chances for the formation of powder lumps).
  8. Stir the syrup until the desired consistency of legiyam is reached. Turn off the flame. (Turn off the flame when the syrup is in semi-flowing consistency itself (consistency – two stages before becoming to solid). Don’t over cook. It will automatically becomes thick/solid even after turning off the flame.


Indian Long pepper (Thippili/Pipalli) is available in most of the Herbal/Departmental/Grocery stores. It is also available in Online. Indian Long pepper’s fruit will be black in colour (which is known as Arisi thippili) and root (dull brown colour) which is known as Kanda thippili. For preparing this recipe, either Arisi thippili or Kandathippili can be used. Most preferable is the root (Kandathipilli – Indian long pepper’s root) as it has more medicinal values.


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