Prasava Leghiyam

Ingredients:

• Arisi Thippili (Long Pepper) - 10 sticks
• Sukku (Dry Ginger) - Small piece
• Basil - 100 g
• Pepper - 1 tablespoon
• Jeera (Cumin Seeds) - 1/2 tablespoon
• Dhaniya (Coriander Seeds) - 1/2 tablespoon
• Elakai (Cardamom) - 2 or 3
• Vellam (Jaggery) - 100 gm
• Ghee - 1 teaspoon

Method:

1. Preparation:

   • Sun dry all the ingredients (except vellam) for two days to remove moisture.
   • After two days, dry grind the ingredients in a mixer to a fine powder.
   • Filter the ground powder two to three times to achieve a smooth texture.

2. Preparing Vellam Syrup:

   • In a separate container, add half glass of water to the vellam and heat it until the jaggery dissolves completely.
   • Filter the vellam water to remove any solid particles.

3. Cooking:

   • Take a thick-bottomed vessel and pour the vellam water into it.
   • Place it on medium flame and bring it to a boil.
   • Once boiling, add the powdered ground powder to the boiling vellam water while stirring continuously.
   • Reduce the flame to low and continue stirring for another ten minutes until the mixture thickens to a semi-solid consistency.
   • Finally, add the ghee to the mixture and stir for another five minutes.

4. Storage:

   • Allow the legiyam to cool down completely.
   • Transfer it to an airtight jar for storage.

Note: Prasava Leghiyam, also known as Pathiya Samayal Leghiyam, is traditionally consumed after childbirth for its health benefits.

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