This recipe is my Grandma’s(Paati) recipe. She used make this every winter and give us all a gooseberry sized Marundhu(Medicine) every morning. We never used to like it for the sharp taste of pepper but the benefits of this marundhu has never failed us. It immediately gives a warmth to your body and works by soaking in each and every nerve of it. Paati has never been to Doctor in her life, only time she went for was the day she left for her heavenly abode, she was 90 . She says it is the food they had those time, that kept them healthy even at that age. No Sugar, No BP, only pain was her knee which she had in her early 80’s. I can’t even compare my health with hers !!! 🙂
With the onset of winter here, i for the first time made this marundhu for myself. Touch wood, I m saved from the dose of anti-biotic for this season. If you are making it for the first time, you might find the taste of pepper a bit more sharp, but trust me, this medicine is a keeper for those winter aachoooo!!!!
1/4 cup whole black pepper
1/4 cup milk
3/4 cup jaggery
3 tbsp Freshly grated ginger
2 tbsp honey
2-3 tbsp ghee
- Soak pepper in milk overnight and leave it on the counter. I used boiled and chilled milk for soaking. Next day morning, grind the pepper with the milk to a fine paste. Regarding leaving the milk on the counter, if it is a cold climate in your place, then leave it on the counter. If it is a hot climate and you feel the milk might spoil, then keep it in the fridge. The pepper has to be soaked for 5-6 hours maximum, so you can do the soaking in the day time too.
- Take the ground pepper in a heavy-bottom pan. Wash the mixer in which you ground the pepper with 1/4 cup water and add that water to pepper paste. Cook this mixture in a slow flame, stirring often.
- While the pepper is cooking, take jaggery in a pan add 1/4 water and cook in a slow flame until the jaggery is melted completely. Strain that jaggery for impurities and add the jaggery and the shredded ginger to the pepper mix.
- Let this cook until the jaggery is fully absorbed, in a slow flame. Take care, it might splutter out of the vessel, so better to have a wide pan. Keep stirring often. It takes around 15-20 minutes for the liquid to get absorbed fully.
- At this stage add the ghee and mix well. Let this be on the stove for another 10 minutes or until it the fudge comes along with the ladle when stirred. Take it off the stove. Add honey and stir well. Let it cool, keep it in an air-tight container on the kitchen counter.
- During cold days, this can be taken for 3 days continously or alternate days in a week, about the size of a gooseberry. If you are naturally a hot(pitta) body, you can take weekly once. And also have a cup of milk the day you are taking this.
- The above measurements make about 1/2 -3/4 cup of marundhu. Will fit in an 200 grams bottle.
- If you are a naturally hot(pitta) body, then take this once in a week. And also have a cup of milk the day you are taking this.
- If you are used to simple home remedies and ayurveda then this will definitely suit you, if otherwise do not try.
- This legiyam is just a home remedy for prevention of cold during winter and not a replacement for any Cold/Flu Medicine.
Sending this to Cooking from am cookbook challenge, a weekly event happening @ +srivalli jetti‘s space