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. So, start your diwali with deepavali legium (Diwali Legiyum / Diwali Marundu) :-)
Deepavali Legium(Inji Legium) / Deepavali Marundhu
Deepavali Legium(Inji Legium) / Deepavali Marundhu

Preparation and Yield:
Preparation time-
Cooking Time15 mins
Yield150 gms of Legium

Coriander Seeds1/2 Cup
Cumin Seeds / Jeeragam3 teaspoon
Omam3 teaspoon
Grated Jaggery1/2 Cup
Ghee 2 tablespoon

*1 cup = 250ml

  1. First take all the required ingredients and keep it ready. Dry fry coriander seeds, cumin seeds, omam one by one in a pan  and take it in a plate and allow it to cool for a minute
  2. Take all the fried ingredients to the mixer and grind it to a fine powder.

  3. Sieve the ground powder to get smooth and nice powder. Wash the ginger and peel it and chop the ginger to small pieces. Add the chopped ginger pieces to the mixer

  4. Add little water and grind the ginger to a fine paste. Add grated jaggery in a vessel and add 1 tablespoon of water. Allow the jaggery to dissolve in water. 

  5. Heat a pan and filter the jaggery juice to get rid of any impurites or sand. To the pan, filter the ginger juice 

  6. Keep in low flame and stir continuously till the mixture gets thickened. 

  7. When the jaggery and ginger juice got thickened, add the ground and sieved spice powders. Stir well and add ghee and again stir well. 

  8. When the mixture starts to separate from ghee and leaves the sides of pan without sticking, then switch off the flame. You can take a spoon of legium and check it you can roll like a ball. Then the consistency is correct and you can switch off the flame. 

  9. The delicious deepavali legium(inji legium) is ready to serve on Diwali
  10. Deepavali Legium(Inji Legium) / Deepavali Marundhu
    Deepavali Legium(Inji Legium) / Deepavali Marundhu

Post a Comment Blogger

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

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

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

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

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

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

  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

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

  8. This Legium (nice spelling!) is excellent for everyday overeating as well, is it not? My husband tends to go on a binge and then ends up taking chemical based tablets.

    So now my question is, for how can this preparation be stored? If I make to the precise quantity in your recipe, then for how long can it keep and where - on the kitchen shelf or in the fridge?

    Kindly reply...