Deepavali is not only lights and crackers but also eating!. We eat so much of snacks, sweets, junk foods during diwali. When we visit some one on diwali, then its quite obvious that you will be back with stomach full of snacks and sweets offered by them. Also, in our home, the breakfast, lunch and dinner are grant and we end up eating a lot. This may create digestion problem. Our ancient already found a Legium to take care of this. In our home a table spoon of this Legium is given to all the family members immediately after the ritual oil bath on the diwali day. Then the sweets and other snacks are offered to start of the celebrations. This legium is also called as 'Marundhu' which is prepared from Ginger which will take care of the the digestion problem. To your surprise its a yummy as we add Jaggery and Ghee also. S0, start your diwali with deepavali legium :-)


Ingredients:

Coriander seeds - 1/2 Cup
Cumin Seeds/Jeeragam - 3 teaspoon
Omam - 3 teaspoon
Ginger - 100gms
Grated jaggery - 1/2 Cup
Ghee - 2 tablespoon

Method:
  • Dry fry coriander seeds, cumin seeds, omam in a pan and grind it in a mixer to a fine powder and keep it aside
  • Grind the ginger and jaggery in the mixer
  • To this add the above ground powder and grind it in a mixer once.
  • Heat the ghee in a pan, and add the ground paste
  • Stir it continuously in a low flame
  • When the mixture starts to separate from ghee and leaves the sides of pan without sticking, then switch off the flame
  • The delicious deepavali legium(inji legium) is ready to serve on Diwali

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  1. madam,
    is this dry ginger or the fresh ginger to be used

    ReplyDelete
  2. Hi, we should use fresh ginger for this legiyam.

    ReplyDelete
  3. Thanks sumi. you are right. we should use fresh ginger only.

    ReplyDelete
  4. Mami, does that mean I do not even dry heat the ginger but just grind the ginger fresh?

    ReplyDelete
  5. maami for how long does it stay good? can i prepare the previous day itself?

    ReplyDelete
    Replies
    1. we can very well prepare a day before. We can store it in airtight container and use it even for a week.

      Delete
  6. Thanks for your quick reply maami! you are doing great service to people like me who stay out of India and interested in learning our traditional cooking

    ReplyDelete
  7. Normally we use only dry ginger powder(sukku podi) for this. Any way please check the authentication and verify.

    ReplyDelete

 
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