Diwali legiyam recipe, How to make deepavali marundhu

Diwali legiyam/ Deepavali marundhu is a must have herbal medicine. It is prepared at home usually a day before diwali/ deepavali. That’s how it gets its name. This legium helps immensely in digestion.

This deepavali marundhu/ legium calls for kitchen basic ingredients and few other ingredients which are easily available in India in nattu marundhu kadai; if you live in abroad you can skip those and go ahead with remaining ingredients as they also help greatly in digestion.

This deepavali legium is a family recipe passed on from my great grandma to my mom and now to me. Everyone’s recipe is unique and this is how we make it at home. It has always been effective.

For this recipe do not use pagu vellam (the one used for adhirasam/pori urundai). That kind of Pagu vellam/ jaggery will be turn hard like candy, use regular vellam/ jaggery/ gur.

This deepavali legiyam/ marandhu will be saucy when you switch off. It will thicken slowly. After few hours you can make it into small balls and consume it, not hard balls but soft balls like kamar kattu.

Also I have mentioned to use fresh ginger water/ juice (included its making) instead of water. It immensely aids in digestion. Try making deepavali marundhu recipe a day before diwali. Relish a small bit of it before enjoying all those yummy sweets and snacks.

OH WAIT WAIT … this diwali medicine/ legiyam can be consumed anytime of the year in small quantities to aid in digestion. So let’s get to the making diwali legiyam!!

If you missed my other diwali posts for this year they are here:

Kala jamun
Karupatti adhirasam
Karupatti boondi ladoo
Chenar jalebi
Sago butter murukku You might be interested in other recipes like this:
Bo

Diwali legiyam recipe, Deepavali marundhu

2020-11-11 23:18:01

Serves 8

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. Peppercorn/ Milagu – 1 tsp
2. Sitharathai – little bit (if not available, skip it)
3. Arisi thippili – little bit (if not available, skip it)
4. Omam / Ajwain/ Caraway seeds – 1 tsp
5. Jeera/ Cumin seeds – 1 tsp
6. Coriander seeds – 5 tsp
7. Sukku – ¼ tsp (ginger powder)
8. Turmeric – 1 tsp
9. Regular Jaggery – ¾ cup (not pagu vellam)
10. Ginger juice – ½ cup (approx.)
11. Ghee – 2 tsp
12. Sesame oil – 3 tsp

Note

* 1 cup = 235 ml

Instructions

In a blender add chopped ginger and grind it into paste using ½ cup. Strain the mixture using a strainer and keep the the ginger water aside for 30 minutes undisturbed, so that a white layer is deposited in the bottom, which we will discard and use only the water.
Meanwhile dry roast peppercorn, omam/ caraway seeds, jeera, turmeric, sukku and coriander seeds. Dry roast in low to medium flame until aromatic. This should take about 5 minutes. When it is aromatic put off the flame and let the mixture cool down.
When the mixture has completely cooled add it in a blender and grind it into fine powder. Transfer the powder to a bowl and keep it aside. Now to the powder add 3 to 4 tbsp ginger water/ juice (do not stir the water just the top part us required) that we prepared earlier. Mix the mixture well and keep it aside.
Heat a pan/ kadai to it add ¾ cup jaggery and ¼ cup water. Let it dissolve and when the mixture starts to boil add the marundhu mixture that we prepared. Mix it well and let the mixture boil. After a minute or 2 the mixture willAfter a minute or 2 the mixture will start thickening at that time add 3 tsp ghee/ Sesame oil, stir in continuously and the mixture will start leaving the sides of the pan. Put off the flame immediately and add 2 tsp honey. Mix well and transfer it to a bowl. Relish it in small quantities before relishing your awesome diwali snacks.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Diwali legiyam with step by step images

In a blender add chopped ginger and grind it into paste using ½ cup. Strain the mixture using a strainer and keep the the ginger water aside for 30 minutes undisturbed, so that a white layer is deposited in the bottom, which we will discard and use only the water.
Meanwhile dry roast peppercorn, omam/ caraway seeds, jeera, turmeric, sukku and coriander seeds. Dry roast in low to medium flame until aromatic. This should take about 5 minutes. When it is aromatic put off the flame and let the mixture cool down.
When the mixture has completely cooled add it in a blender and grind it into fine powder.
Transfer the powder to a bowl and keep it aside. Now to the powder add 3 to 4 tbsp ginger water/ juice (do not stir the water just the top part is required) that we prepared earlier. Mix the mixture well and keep it aside.
Heat a pan/ kadai to it add ¾ cup jaggery and ¼ cup water. Let it dissolve and let the mixture boil.
When the mixture starts to boil add the marundhu mixture that we prepared. Mix it well and let the mixture boil. After a minute or 2 the mixture will start thickening.
When the mixture starts to boil at that time add 3 tsp ghee/ Sesame oil, stir in continuously and the mixture will start leaving the sides of the pan. Put off the flame immediately and add 2 tsp honey. Mix well and transfer it to a bowl. This legiyam/ marandhu will be saucy when you switch off, it will thicken slowly and after few hours you can make it into small balls and consume it, not hard balls but soft balls like kamar kattu. Relish it in small quantities after relishing your awesome diwali snacks.