DEEPAVALI MARUNDHU RECIPE - DEEPAVALI LEGIYAM

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 easily .Just have a tsp of it in empty stomach for 3 days.It keeps u free from indigestion issues .
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 .Do shower your encouragement and support always !

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

INGREDIENTS

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

METHOD

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 !

Note

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 chocolate.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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