Deepavali Legiyam | Deepavali Marundu

Deepavali Legiyam or Deepavali Marundu (Medicine in Tamil) is a traditional and a special recipe prepared during Deepavali mainly to aid in digestion of the rich festive sweets and savories. You can consume this any time of the year irrespective of festivals as this legiyam is the remedy for digestion problems.  Starting your day with one teaspoon of this marundhu keeps you healthy. I love this marundu it tickles the tastebuds too. :-) 

When I think about festival, the first thing that comes in my mind is food – tons and tons of sweets, fried goodies, scrumptious lunch, yummy snacks and what not? After the heavy meal no wonder, we feel bloated right? So here comes the medicine for that, diwali legiyam  which is the combo of our traditional spices . These spices are roasted and grinded together and cooked in jaggery syrup. I followed my Ammamma’s recipe which I of course got it from my mom. :-)

diwalilegiyam

We have this legiyam as a first thing on diwali right after oil bath or as we call Gangasnanam. One good thing about this legiyam is that it has longer shelf life. It can stay up to 1 year and even more when refrigerated.  As its a great cure for indigestion, we have this always at home. Its pretty easy to prepare too, so without any delay, here comes the recipe. 

Note: The original recipe includes Liquorice and mace. But I couldn’t find them here in US. So I am proceeding without those two.      

 

Ingredients:

To be roasted:

deepavalimarunduingredients

  • White Pepper – 3 tbsps
  • Dry Ginger powder – 2 tsps (If you have dry ginger, 1/2 inch piece is enough)
  • Black Pepper – 3 tbsps
  • Long Pepper / Pippal – 3 tbsps
  • Dhaniya/Coriander seeds – 3 tbsps
  • Poppy seeds – 3 tbsps
  • Cumin seeds – 3 tbsps
  • Fennel seeds / Saunf – 3 tbsps
  • Cardamom – 3 tbsps
  • Cloves – 3 tbsps
  • Nutmeg – 1/4 of one nutmeg

Other Ingredients:

  • Jaggery – 1 cup (Powdered and cleaned)
  • Ghee – 3 tbsps
  • Honey – 1/4 cup (increase more as per your taste)
  • Water – 2 cups

Steps:

  • Dry roast all the ingredients given under to be roasted till you get nice aroma. (for 7-8 minutes)

deepavalimarundupowdered

  • Let it cool and dry grind them into fine powder.
  • Heat 2 cups of water in a heavy bottomed vessel and as the water starts to boil add the powder jaggery.
  • Once the jaggery dissolves completely, add the dry powder and mix it well.
  • Let it cook for 5-7 minutes. It will form like halwa.
  • Now add ghee, and cook for 5 more minutes.
  • Turn off the heat and add the honey.

diwalilegiyamprep

  • Let it cool and store it in airtight container. Home remedy for indigestion is ready. :-)

diwalimarundufeature

 

Notes:

  • If you can include 1/2 inch piece of liquiorice (aid maduram) and also 4 to 5 piece of mace (Jaathi Pathiri)
  • Add honey after turning off the heat. 
  • Adjust the ghee and honey as per your preference. If you like it less spicy and pungent, add more honey.

deepavalilegiyamcollage

Deepavali Legiyam | Deepavali Marundu
Deepavali Legiyam is a traditional and a special recipe prepared during Deepavali mainly to aid in digestion of the rich festive sweets and savories
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. To be roasted
  2. White Pepper - 3 tbsps
  3. Dry Ginger powder - 2 tsps (If you have dry ginger, 1/2 inch piece is enough)
  4. Black Pepper - 3 tbsps
  5. Long Pepper / Pippal - 3 tbsps
  6. Dhaniya/Coriander seeds - 3 tbsps
  7. Poppy seeds - 3 tbsps
  8. Cumin seeds - 3 tbsps
  9. Fennel seeds / Saunf - 3 tbsps
  10. Cardamom - 3 tbsps
  11. Cloves - 3 tbsps
  12. Nutmeg - 1/4 of one nutmeg
Other Ingredients
  1. Jaggery - 1 cup (Powdered and cleaned)
  2. Ghee - 3 tbsps
  3. Honey - 1/4 cup (increase more as per your taste)
  4. Water - 2 cups
Instructions
  1. Dry roast all the ingredients given under to be roasted till you get nice aroma. (for 7-8 minutes)
  2. Let it cool and dry grind them into fine powder.
  3. Heat 2 cups of water in a heavy bottomed vessel and as the water starts to boil add the powder jaggery.
  4. Once the jaggery dissolves completely, add the dry powder and mix it well.
  5. Let it cook for 5-7 minutes. It will form like halwa.
  6. Now add ghee, and cook for 5 more minutes.
  7. Turn off the heat and add the honey.
  8. Let it cool and store it in airtight container. Home remedy for indigestion is ready. :-)
Notes
  1. If you can include 1/2 inch piece of liquiorice (aid maduram) and also 4 to 5 piece of mace (Jaathi Pathiri)
  2. Add honey after turning off the heat.
  3. Adjust the ghee and honey as per your preference. If you like it less spicy and pungent, add more honey.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
Cross posted this Legiyam first here. Diwali fun is about to being but celebrations started in IMC well ahead. Lot of fun stuff is going on. Rangoli competition, diwali book review and giveaways and coupons. Folks do check it out.

13 thoughts on “Deepavali Legiyam | Deepavali Marundu

  1. Pingback: Homemade Kaju Katli | Cashew Fudge | Vidhya’s Vegetarian Kitchen

  2. We get these lehiyam in mylapore ;) and this year being my thalai deepavali was thinking of making all sweets and karam ;) this is a great medicine will definitely prepare it Sri :)

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