Deepavali Legium (Inji Legium) / Deepavali Marundhu (Using easily available ingredients)
Deepavali Marundhu (Legium) is a traditional and special recipe prepared during Deepavali to aid easier digestion anticipating digestive disorder with sugar & oily, but yummy variety of sweets and snacks. The Diwali starts with eating a teaspoon of Legium in the empty stomach immediately after the traditional oil bath. There are few variations in making Deepavali Marundhu based on the availability of the ingredients. Here i have given a recipe based on easily available ingredients in any kitchen. I have given another recipe to make the Legium with country medicines.
Deepavali is not only lights and crackers but also eating!. We eat so much of snacks, sweets and heavy 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) :-)There are two ways to make Diwali Legium. I have given a method using easily available ingredients in the home. The traditional method requires lot of country medicines (nattu marundhu) which may not be available in all the homes / places.
Click the link below for the Traditional method to prepare the Deepavali Legium.
Recipe Card to make Deepavali Legium using easily available ingredients
Deepavali Marundhu | Diwali Legium | Using easily available ingredients
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
Servings: 150 grams
Calories: 240kcal
Deepavali Marundhu (Legium) is a traditional and special recipe prepared during Deepavali to aid easier digestion anticipating digestive disorder with sugar & oily, but yummy variety of sweets and snacks. The Diwali starts with eating a teaspoon of Legium in the empty stomach immediately after the traditional oil bath. There are few variations in making Deepavali Marundhu based on the availability of the ingredients. Here i have given a recipe based on easily available ingredients in any kitchen. I have given another recipe to make the Legium with country medicines.
Print Recipe
Ingredients
- ½ tbsp Coriander seeds 1 cup - 250 ml
- 3 tsp Cumin Seeds
- 3 tsp Ajwain / Carom Seeds / Omam
- 50 grams Ginger
- ½ cup Grated Jaggery
- 2 tbsp Ghee (Clarified butter)
Instructions
Preparation
- First take all the required ingredients and keep it ready.
- Wash the ginger, peel it and chop the ginger to small pieces.
- Add grated jaggery in a vessel and add 1 tablespoon of water. Allow the jaggery to dissolve in water
Making the Diwali Legium Powder (spice powder)
- Dry fry coriander seeds, cumin seeds, omam one by one in a pan and take it in a plate and allow it to cool. Make sure that the ingredients are not burnt. Fry them in a low to medium flame till nice aroma comes from the ingredients.
- Take all the fried ingredients to the mixer and grind it to a fine powder.
- Sieve the ground powder to get smooth and nice powder.
Making Ginger Paste
- Add the chopped ginger pieces to the mixer
- Add little water and grind the ginger to a fine paste
Start making Diwali Legium
- Heat a pan and filter the jaggery juice to get rid of any impurities or sand.
- To the pan, filter the ginger juice
- Keep in low flame and stir continuously till the mixture gets thickened.
- When the jaggery and ginger juice thickened, add the ground and sieved spice powders. Stir well, add ghee and again stir well.
- 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.
Video
Nutritional Info
Nutrition Facts
Deepavali Marundhu | Diwali Legium | Using easily available ingredients
Amount Per Serving (50 g)
Calories 240
Calories from Fat 81
% Daily Value*
Fat 9g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step Pictures :
- 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
- Take all the fried ingredients to the mixer and grind it to a fine powder.
- 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
- 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.
- Heat a pan and filter the jaggery juice to get rid of any impurites or sand. To the pan, filter the ginger juice
- Keep in low flame and stir continuously till the mixture gets thickened.
- When the jaggery and ginger juice got thickened, add the ground and sieved spice powders. Stir well and add ghee and again stir well.
- 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.
- The delicious deepavali legium(inji legium) is ready to serve on Diwali
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| Deepavali Legium(Inji Legium) / Deepavali Marundhu |
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madam,
is this dry ginger or the fresh ginger to be used
Hi, we should use fresh ginger for this legiyam.
I am going to try this soon! Thanks a lot 💗🙏
Sure 😊 Please try and share your comments!
Thanks sumi. you are right. we should use fresh ginger only.
Hi my legiyum become harder. Hiw do i rectify it .thanks in advance
You can sprinkle some water and recook so that the jaggery gets melted and we can cook to get desired consistency
Mami, does that mean I do not even dry heat the ginger but just grind the ginger fresh?
maami for how long does it stay good? can i prepare the previous day itself?
we can very well prepare a day before. We can store it in airtight container and use it even for a week.
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
Normally we use only dry ginger powder(sukku podi) for this. Any way please check the authentication and verify.
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…
meera
Can pregnant women have Diwali Marundhu/Legiyam? Is it safe for them to consume this?
As far as i know pregnant woman can also consume Diwali Marundhu, but not more than 1 tsp a day. But please also consult elders in your home.
Hi..is that half tablespoon of coriander seeds or half cup, becoz u gave given the cup measurement next to it..
sorry its half cup