Deepavali Legiyam / Deepavali Marundhu is a traditional recipe prepared during Deepavali which helps with digestion after we stuff ourselves with sweets and snacks. This legiyam is usually prepared with regular spices along with other special spices used for medicinal purposes.
I have been thinking of making this marundhu every deepavali but I never got some of the spices so I always skipped making it. This year I was not really keen on making but one of my friends Maha Krishnan asked me about this marundhu and motivated me to make it for Diwali this year. Thank you so much Maha and it is all because of you that I have made it today with easily available ingredients which we use for our regular cooking🥰
This legiyam helps with bloating and digestion after eating so many snack items😂
It doesn’t have to be eaten only on Deepavali - you can eat it everyday too.
What I have used:
* AJWAIN SEEDS
* CORIANDER SEEDS
* PEPPER
* CUMIN SEEDS
* FENNEL SEEDS
* DRIED GINGER
* CLOVES
* CARDAMOM
* GHEE
* GINGELLY OIL
* JAGGERY
Missing spices:
* Chitharathai
* Arisi Thippili
* Kandanthippili
* Adhimadhuram
* Sirunga
* Parangipattai
And the list goes on…….
When we visit our mother country next time I am definitely gonna bring these spices back with me, and I will for sure be posting the perfect legiyam with all the missing ingredients!
I have been thinking of making this marundhu every deepavali but I never got some of the spices so I always skipped making it. This year I was not really keen on making but one of my friends Maha Krishnan asked me about this marundhu and motivated me to make it for Diwali this year. Thank you so much Maha and it is all because of you that I have made it today with easily available ingredients which we use for our regular cooking🥰
This legiyam helps with bloating and digestion after eating so many snack items😂
It doesn’t have to be eaten only on Deepavali - you can eat it everyday too.
What I have used:
* AJWAIN SEEDS
* CORIANDER SEEDS
* PEPPER
* CUMIN SEEDS
* FENNEL SEEDS
* DRIED GINGER
* CLOVES
* CARDAMOM
* GHEE
* GINGELLY OIL
* JAGGERY
Missing spices:
* Chitharathai
* Arisi Thippili
* Kandanthippili
* Adhimadhuram
* Sirunga
* Parangipattai
And the list goes on…….
When we visit our mother country next time I am definitely gonna bring these spices back with me, and I will for sure be posting the perfect legiyam with all the missing ingredients!
VIDEO
STEP BY STEP DEEPAVALI LEGIYAM:
INGREDIENTS:
Ajwain seeds - 1 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Dried ginger - 3 - 4 pieces
Pepper - 1 tbsp
Fennel seeds - 1 tbsp
Cardamom - 2
Cloves - 2
Jaggery - 1/2 cup
Water - 1/4 cup
Ghee - 2 tbsp
Gingelly oil - 1 tbsp
HOW TO MAKE:
Make a fine powder of all the spices.
In a pan add a tbsp of ghee along with ground spice. Roast until hot. Turn off the stove and keep aside.
In a pan take jaggery along with 1/4 cup of water and tbsp of ghee. Mix well and let the jaggery dissolve completely.
When jaggery dissolved completely bring to boil and add ground spices. Stir continuously.
Add a tbsp of gingelly oil and mix well. Keep stirring.
Cook until it forms thick consistency and the ghee separates from the pan. Turn off the stove and when it is warm make small balls.
This Deepavali Marundhu can be eaten every day.
TIPS:
Ginger powder can be added instead dried ginger (Sukku)
Adding gingelly oil is absolutely optional instead only ghee can be used.
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