Deepavali Legiyam Recipe | Diwali Marundhu Recipe is a special type of Ayurveda or Siddha medicine made with the common spices/herbs used in our regular cooking. On the day of Diwali, after doing pooja in the early morning, with sweets, new clothes, crackers, etc, 1 tsp of this marunthu, is given on empty stomach after oil bath rituals. It gives relief from the bloating feel, after eating high-calorie sweets and oily snacks. Not only on the day of Diwali, but this Deepavali Legiyam Recipe can also be had regularly which aids digestion and help us to stay fit. In the authentic version, even long pepper – Kandathippili, finger root – chitharathai, cashew, almonds, and honey is also used.
Deepavali Legiyam Recipe
If interested check out my other Diwali recipes
Deepavali Legiyam Recipe
Deepavali Legiyam Recipe | Diwali Marundhu Recipe
Ingredients
- 2 tbsp Coriander Seeds / கொத்தமல்லி விதை
- 1 tsp Jeera / சீரகம்
- 1 tsp Pepper Corns / மிளகு
- 1 tsp Ajwain Seeds / Omam / ஓமம்
- 1 tsp Poppy Seeds / Khus Khus / கசகசா
- ¼ tsp Dry Ginger Powder / Sukku / சுக்கு
- 1 Pod Cardamom / ஏலக்காய்
- 1 Piece Cinnamon / Clove / Nutmeg / பட்டை optional
- ½ Cup Jaggery / வெல்லம்
- 1½ tbsp Ghee / Gingelly Oil / நல்லெண்ணெய்
Instructions
- First measure and keep all the ingredients ready.
- In a pan, add coriander seeds, jeera, pepper, khus khus, ajwain, cardamom, and dry ginger. Dry roast it on low flame for 2 minutes without changing the colour (I used dry ginger powder). Let it cool down.
- Transfer it to a mixer and grind it to smooth / coarse powder as per preference. If you prefer smooth finish, sieve it once.
- Take jaggery in a pan and pour water just immersing level. Boil it in low flame, till the jaggery dissolves completely.
- Strain the jaggery water to remove impurities. Boil it again for 2 minutes until bubbles appear.
- Now add the grinded powder and mix continously in low flame.
- It takes around 10 to 12 minutes and now the mixture reduces in quantity. When it becomes frothy, add ghee/oil at regular intervals and stir till it leaves the sides of the pan. Switch off the flame immediately and don't cook furthermore, else it becomes like toffee. Finally, it looks like halwa and thickens with time.Take 1 tsp of this Deepavali Legiyam, before having sweets or snacks.
Notes
Tips for Diwali Marundhu Recipe
1. Another version: All the ingredients can be soaked in warm water for 2 hours and grind it to a paste, using the same water. The rest of the process is the same.2. If you want a very smooth finish, sieve the ground powder 1 or 2 times.
3. For more flavor, 1 small piece of cinnamon, clove, and nutmeg can be used.
4. If preferred, 1/2 tsp of saunf / fennel seeds can be used for this Deepavali Legiyam Recipe.
5. In the authentic version - dried long pepper, finger root, dates, raisins, tailed pepper, etc are also used. If you have in hand, a very small quantity can be added.
6. Always filter the jaggery to remove impurities. Just heat the jaggery water and don't take it to string consistency.
7. Ghee can be replaced with gingelly oil. But don't use both at the same time.
8. Immediately switch off the flame, when the mixture leaves the sides of the pan. Don't cook furthermore, else it becomes like toffee.
9. Jaggery can be replaced with palm jaggery also.
10. Shelf life of this Diwali Marundhu Recipe is 3 months when stored in a clean and dry container.
11. When consuming, if the sweetness is less, mix it with little honey and have it.
Diwali Marunthu Recipe
Deepavali Legiyam Recipe | Diwali Marundhu Recipe
1. First measure and keep all the ingredients ready.
2. In a pan, add coriander seeds, jeera, pepper, khus khus, ajwain, cardamom, and dry ginger. Dry roast it on low flame for 2 minutes without changing the colour (I used dry ginger powder). Let it cool down.
3. Transfer it to a mixer and grind it to smooth/coarse powder as per preference. If you prefer a smooth finish, sieve it once.
4. Take jaggery in a pan and pour water just immersing level. Boil it in low flame, till the jaggery dissolves completely.
5. Strain the jaggery water to remove impurities. Boil it again for 2 minutes until bubbles appear.
6. Now add the ground powder and mix continuously on low flame.
7. It takes around 10 to 12 minutes and now the mixture reduces in quantity. When it becomes frothy, add ghee/oil at regular intervals and stir till it leaves the sides of the pan. Switch off the flame immediately and don’t cook furthermore, else it becomes like toffee. Finally, it looks like halwa and thickens with time.
Take 1 tsp of this Deepavali Legiyam, before having sweets or snacks.
Deepavali Legiyam Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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