Village Vintage Recipe : Festive Legiyum

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Festival is all about excess food is of no exception. Festival time food preparations cannot be seen as just food, its love ,taste, devotion, celebration and many other items are involved in it.So all will gorges the sweets and  enjoys the variety and varieties of delicacies without any restriction throughout the day which may result in indigestion. Hence ancient remedy that has been followed as part of the traditional festival preparation is Legiyum,a homemade medicine for easy digestion. A spoonful of legiyum consuming in early morning and starting a festival day can help to stay healthy and keep the stomach at ease.

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This Festival time preparation of legiyum, a mixture of herbal medicine is given by our forefathers.Beyond festival, the legiyum can be prepared an consume monthly once,it helps to protect toxins and remove toxin settlement in the body.The presence of herbs fights strongly against all seasonal fevers,viral fevers etc. All of the powders mentioned here are very beneficial for the body. especially Tippili varieties are very good for muscles.Now lets take a look on the legiyum recipe and learn how to make it correct proportion.


  • Suku – 25 grams
  • Omam – 25 grams
  • Fig – 25 grams
  • Kandatippili – 25 gm
  • 2 pieces of cinnamon
  • Poppy seeds – 10 grams
  • Anise (if desired) – 10 g
  • Cloves (Cinnamon) – 10 g .
  • Pepper 50 grams
  • Cumin – 25 g
  • ghee 1 cup
  • sesameoil 5 tbsp
  • Honey -1 spoon
  • Jaggery –

Preparation Method

  • First, Apart from the above ghee, oil, jaggery, honey, all the others should be put one by one in an empty pan and fried until it smells good and once it cooled grind it.
  • Now measure this powder, take equal measurement if powdered jaggery as it comes in a cup.
  • Now put the jaggery in a pan, once it dissolves turn off the stove and filter to remove dirt. Pour this jaggery solution back into the pan and cook for a minute.Then pour the ground powder in it.
  • Keep stirring and now immediately add both ghee and sesame oil.
  •  Now drop it to a loose paste that does not stick to the edges. Once it is cooled, add honey to it. Legiyum is Ready!


  • If you take it after it has hardened well, then you will not be able to take it out of the pot.
  • Maybe if you get stuck and don’t come to pick it up. Put it back on the stove and add some ghee and stir it again.