How to make Deepavali Marundhu
A traditional and unique recipe known as Deepavali Marundhu is prepared during Deepavali to facilitate simpler digestion and prevent digestive issues caused by sugar and fatty foods. Following the customary oil bath, the festival of Diwali begins with the consumption of a teaspoon of Legium on an empty stomach.
It is a customary component of the Diwali festival and is eaten to avoid indigestion. This nutritious paste, which is made from a variety of components, is often ingested after an oil bath on an empty stomach. This can also be taken all year long to help with digestion. It is typically had before consuming Diwali sweets and snacks to ease digestion and treat common illnesses like the common cold and cough.
Recipe for Deepavali Legiyam ingredients
- 50 g of sukku (dry Ginger)
- 100 g of omam (ajwain)
- 5 tablespoons of kandathippili (the dried root of long pepper plant)
- 5 tablespoons of arisi thippli (dried long pepper)
- 2 sticks of sitharathai (thai Ginger)
- 2 inches of grated ginger,
- 1 teaspoon black peppercorns,
- 2 teaspoons of coriander seeds,
- 1 teaspoon cumin seeds,
- 1 1/2 cups of powdered jaggery,
- 4-5 tablespoons of ghee,
- 3-4 tablespoons of honey,
- 1 tablespoon gingelly oil
- 50 ml of water
Method
- Dry roast all of the ingredients for one minute.
- Mix them and process them into a powder in a mixer.
- On a medium flame, warm 1/2 cup of water in a pan.
- After adding it, thoroughly whisk in the jaggery until it dissolves.
- Use a filter to get rid of any contaminants.
- Set the jaggery syrup
- Include the ground powder and thoroughly mix it in.
- Add ghee, honey, and gingelly oil.
- Let it cook for 5 to 10 minutes, or until the mixture reaches the consistency of halwa and begins to pull away from the side of the pan and turn it off
- Let it cool and serve it