Deepavali marundhu recipe – Deepavali marundu at home with easily available ingredients -Diwali lehiyam recipe with full video and step-by-step pictures.
Deepavali marundhu is a must-one in our house. My mom used to make this at home with so many nattu marundu, which she used to buy from a particular shop near the Madurai Meenakshi amman temple, in my hometown. Even we used to give this to moms after delivery as it helps in digestion. It gives strength and helps to recover soon.
Deepavali Marundu is normally consumed on empty stomach and especially on Deepavali day. After we take an oil bath she will give us a spoon full of Deepavali marundhu | legiyam and then only we are allowed to indulge in the yummy sweets and snacks made for Deepavali.
Normally at 3 o clock in the morning, we used to keep the crackers, sparklers, new dresses, shikkakai(soap nut powder), sesame oil, sweets, and savories made at home along with this Deepavali marundhu and do neivedhyam to god ( before bath) and burst a cracker and then will go and take bath and wear the new dress.
But nowadays we get instant marundhu and powders at stores, but here in Singapore, we get Deepavali marundhu imported from India just 2-3 days before Deepavali, and that too in a particular Indian store in Little India. As we are staying a little far off we never go and buy at the last minute. I feel so bad for not having marundhu during Diwali.
This deepavali marundhu mainly helps in digestion as we eat a lot of oily food on that day. Last year a very good friend of mine prepared at home and passed a small dabba of marundhu for me too. Suddenly I remembered this and thought of posting this recipe as it will be easy for many people living in abroad who don’t get this Deepavali marundhu in stores.
This is not a very authentic recipe, but a simple one that uses easy ingredients available at home. Check out our full collection of Diwali sweets recipes.
Deepavali marundu recipe
Ingredients
- 2 and 1/2 tbsp Coriander seeds | dhaniya
- 2 and 1/2 tbsp Omam | ajwain
- 2 tbsp Jeeragam | Cumin seeds
- 2 tbsp Black pepper
- a small piece of Sukku | dry ginger or 1 tbsp ginger juice
- ¾ cup Jaggery
- 2 tbsp Ghee
- 1-2 tsp Sesame oil optional
Instructions
- Soak coriander seeds, cumin seeds, omam, black pepper in warm water for 3 hours.
- After 3 hours , grind this into a fine smooth paste. Use the water we soaked for grinding.
- Add dry ginger powder to this. If using sukku, then soak a small piece and grind it together.
- I used sukku while shooting the video.
- Measure the paste in a measuring cup. It yielded 1 cup of paste for me.
- For 1 cup the measurement of jaggery is 3/4 th cup.
- Melt the jaggery in a pan by adding 1/4 cup of water. When it dissolves filter it to get rid of the impurities.
- Boil it for 2 minutes.
- Add the ground paste to this and mix well.
- Saute it in a low flame for 15 minutes till it reaches halwa consistency. Add ghee in small intervals.
- When it is completely cool, store it in a clean dry box and keep it in the refrigerator.
- Always use clean dry spoon to take it .
Notes
Method with step-wise instructions:
- Soak coriander seeds, cumin seeds, omam, and black pepper in warm water for 3 hours.
- After 3 hours, grind this into a fine smooth paste. Use the water we soaked for grinding.
- Add dry ginger powder to this. If using sukku, then soak a small piece and grind it together.
- I used sukku while shooting the video.
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- Measure the paste in a measuring cup. It yielded 1 cup of paste for me.
- For 1 cup the measurement of jaggery is 3/4 th cup.
- Melt the jaggery in a pan by adding 1/4 cup of water. When it dissolves filter it to get rid of the impurities.
- Boil it for 2 minutes.
- Add the ground paste to this and mix well.
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- Saute it on a low flame for 15 minutes till it reaches halwa consistency. Add ghee in small intervals.
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- When it is completely cool, store it in a clean dry box and keep it in the refrigerator.
- Always use a clean dry spoon to take it.
Note:
- If you feel it is a little less sweet, mix it up with a spoon of honey.
- Alternatively, these ingredients can be dry roasted on a low flame nicely and powdered finely.
- sieve it twice and follow the rest of the steps the same.
- always grind everything smoothly to get a smooth texture.
- Deepavali Marundu stays good in the refrigerator for 10 days.
This is just awesome recipe! Thanks for sharing dear. Spoonlicking good! 🙂
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Wow thanks for sharing dear…
lovely pics..reading your post, I am now looking forward for diwali this year..I have a similar legyam recipe at my space too..its even good to have this marandhu everyday..
Hi Jeya,
I love this sweet…, And i would like to inform one thing about this sweet Marundhu…Its given as a medicine for Ladies after
Yes deepthi, i have mentioned this in the introduction too. We give for ladies after delivery
Perfect post for deepavali. Never made or tasted this one before, nice recipe.Must try
Good start for Deepavali post.. I hv tried it my great grandma used to do this.. But I never tried after moving to SG. This is must try recipe.. I have bookmarked it
great-secret-of-life.blogspot.com
Awesome, thanks for sharing Jeyashri..
jeyashree
it s imp to learn this….thanks for the recipe.will surely try this out.
very new for me and real good information. this is so good prior to all festive eating. love it.
Never had this kind of home made lehyam…gud digestive supplement for any festival..nice post jey
a wonderful post to know how to make deepavali marundhu…..beautiful clicks with nice background….
Ezcookbook
yummy legium,luks too gud…
Sure will try this for Diwali. Looks great!!
Been ages since I had this :). As you said, these days my MIL is just getting it from the store.
Vardhini
Event: Halloween and Squash Fiesta
Event: Diwali Bash
Looks gud …very good recipe …
nice post.. thanks for sharing..
That's one sooper informative post…it;s great that u have used commonly available ingredients to make this. This recipe is keeper and I will surely be making this.
Wow this is new to me…
Very awesome and tempting recipe…. Its informative too…. Love the name as well….
https://recipe-excavator.blogspot.com
Lovely recipe Jeyashri…love your click with Meera dabba in the side 🙂
very helpful post!! perfect and in time for the diwali season!!
Sowmya
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Very healthy marundu dear. will try this year
Its a must in our grandma's house for deepavali, beautifully done Jeya,kalakitinga..
I have heard a lot about this legiyam but havent got a chance to taste it…am sure it helps a lot in digestion esp during the festive days
Hi jeyashri
Thanks for the marundu.. always wanted to do but some how skip it because of the process. the stuff u have used is also ready in pantry. this year deepavali will be complete with marundu and ofcourse other yummy things.
My mom was searching for the recipie since she didnt bring it from madurai. When we saw your blog we were very happy. thankyou for posting.
halo jaishree, i have marundhu podi. so for one cup of tht powder can i use the rest of the measurements.
one more thing, like can i mix little water to this powder make it like a chapathy maavu consistency, after 30 mins or so can i mix it with the vellam and follow the rest. (this was told by my friend here)
Sathu,
You can use 1 cup of the powder and follow the rest of the measurements. If it is too less sweet, u can add a spoon of honey at the last.
The second method i am not sure, but if somebody tried you can try so.
thk u. jaishree
Today i made Diwali using yr recipe. It turned really awesome..
Dear Jeyashri,
Thank you so much for this recipe. I made it today and it turned out the way my paati used to make it. Brought back so many memories 🙂 Thanks a lot for it!
Regards
Gayathri
Dear Jeyashri,
Thank you for sharing this recipe. I made it today and it came out the way my paati used to make it. Brought back fond memories! Thanks a lot 🙂
Regards
Gayathri
Hi Jeyashri,
I first tried out this recipe for Diwali marundhu last year and impressed my family. It is a great help even with normal indigestion. Yo have an amazing collection of recipes. Kudos for your efforts!
Sundari
Singapore
Hi Jeyasri,
This is the first time I tried this recipe and it turned out awesome… Thank you
Nandini
Your recipes inspire me to cook more home food ?just made small tweeks to make it taste like home legiyam….. fresh ginger grinded in equal quantity to jaggery n i left out omam…. came out very well… thankyou for taking time to write ?
I am regular to ur posts!! Most of your recipes have very accurate measures. All of those that I have tried referring to your blog have turned out well. Thank-you!!
Thank you, A simple& easy method to prepar Deepavali Marundheeswarar. I will try this for this year Deepavali. Happy Deepavali to you & to your family.
I am gonna try for the first time..hope it would come well
when should we add ghee
Add in the last stage just before switching off.
In which order we should start cooking Diwali sweets and snacks according to the days it lasts good.. murukku, ladoo, Mysore pak, jelabi.. which should i start cooking before 5 days from Diwali.. which should I cook last in this order?
Please don't mistake me, this is the first time am cooking by myself.
Hi, Thanks for the message. The order you can make is murukku first, mysore pak, ladoo and jalebi. Wish you all the best. Happy diwali in advance.
Hi, how much we need to add ginger powder ?
1 tsp is fine
I wanted to know the same thing and had to go through all the comments to come to this 🙂 Could you please update your post with this measurement? Thanks a lot!
Your website is my goto place for a lot of recipes. The measurements and end results are always perfect!
Hi, thank you so much. I think you missed to read my reply to SrideviRamakrishnan. 1 tsp of ginger powder is fine.
Hi -Jayashri tried your Diwali marundhu recipe for the first time. Came out v well enjoying it still.
I am doing it for years but this time it has become harder how can i make over thist to legiyum form.please help me to over come this .thanks
I think you cooked it for a long time. You can add little jaggery syrup and mix it well.