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October 21, 2014


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Last year i shared my mom’s Tirunelveli style ginger legiyam recipe/Inji legiyam as easy deepavali marundhu recipe.But i wanted to try the actual Diwali marundhu recipe at home for long time. Recently i bought deepavali legiyam from Salem “Home foods” as suggested by Sendhil’s friend.As we liked its taste very much, this time i made diwali legiyam on my own referring my cook book and Chitra amma’s kitchen recipe. I made it using the ingredients which i had in my pantry.Also i din’t want to go for soaking version as i had less time in hand.So i dry roasted everything,ground & prepared diwali marundhu powder and then i made legiyam with that powder.It came out very well.I won’t say this is the authentic version because i have not used some important ingredients like kandanthipili,arisi thipili etc.But i am sure this will help for digestion of oily & ghee rich sweets and snacks we relish for Diwali.Do try this deepavali marundhu recipe.Its not that much difficult to make as i thought.Anybody can make it easilyHappy .Just have a tsp of it in empty stomach for 3 days.It keeps u free from indigestion issues Happy.
I wish all my friends & readers a very happy Diwali.Thanks a lot for trying my Diwali recipes and sharing pictures with me.I am really touched Smile.Do shower your encouragement and support always !



Diwali marundhu recipe

Diwali marundhu recipe Diwali marundhu recipe using easily available ingredients in pantry !
Cuisine: Indian
Category: Health food
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes

For marundhu powder
  • Dhania/Coriander seeds - 1 tbsp
  • Ajwain/Omam - 3/4 tbsp
  • Black pepper - 1/2 tbsp
  • Cumin seeds/Jeera - 1/2 tbsp
  • Khuskhus/Poppy seeds – 1 tsp
  • Cardamom - 1 no
  • Cloves - 1 no
  • Cinnamon - 1 no ( small)
  • Jathikai – a small piece ( optional)
  • Dry ginger powder - 1 tsp ( use 1 inch piece if u use dry ginger)
For syrup
  • Grated jaggery - 1/4 cup
  • Water - 3 tbsp
  • Ghee - 2 tsp
  • Sesame oil/Gingely oil - 1 tsp

  • Take all the ingredients mentioned under”for marundhu powder”.Dry roast in a kadai in low flame for 2-3 minutes till u get a nice medicine smell.Make sure u don’t burn them.
  • Grind all the ingredients to a fine powder.Sieve if u wish.I dint do it.Take the ground powder in a bowl & add water to make it a thick paste.Set aside. In a kadai,take the grated jaggery and add water to cover it. When the jaggery is melted completely,strain the syrup and again boil the jaggery till it becomes frothy.
  • Simmer the flame at this stage and add the ground paste.Mix well till it starts to thicken in medium flame.
  • When it starts to thicken ,add gingely oil.Mix well.When it gets absorbed,add 1/2 tsp of ghee at regular intervals.When the marundhu starts to leave the sides of pan, add the remaining ghee and remove the kadai from the pan immediately. It looks likes a semi solid paste when hot. Transfer to a plate. When the marundhu becomes warm,touch it with your hands.If it is non-sticky and if u can roll as soft glossy ball,tats the right consistency.Store in a clean bottle and use whenever needed. If you stir for more time, it will become chewy. 
Stays good for months when refrigerated ! Have a tsp of this after a heavy meal or in empty stomach for 3 days.It aids digestion & keep u free from indigestion issues !


  • As suggested in my book, u can add 2-3 small stick of kandanthipili,arisi thipili and 1/4 tsp of saunf/soambu while dry roasting to make the authentic recipe.
  • If u don’t want follow roast and grind method,u can soak all the ingredients in water for an hour and proceed as given above.
  • As soon as the mixture starts to leave the pan and becomes together,remove it from the flame else it will become hard and u have to eat it as a chocolateWinking smile.But it tastes fine & its health benefits retain in all the ways.So no worries.
  • U can grind this powder in bulk quantity.Store and use whenever u need.

Have a tsp of this diwali marundhu in empty stomach for 3 days.It will help you for better digestion.


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