This Diwali Marunthu 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 in 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, this Deepavali Legiyam Recipe can 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.
If interested check out my other Diwali recipes
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 very smooth finish, sieve the grinded powder 1 or 2 times.
3. For more flavour, 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 Marunthu 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.