Deepavali Marundu,is an important dish for Diwali. For Diwali, we would have made many sweets and snacks. All sweets and snacks tempt us to have more. Having more sweets and snacks upset our stomach causing indigestion. To overcome this difficulty, our elders have formed a custom of making a healthy legiyum, (we call it as 'Deepavali Marundu') which is prepared using different roots like Sitharathai, Adimadhuram, Thipili, Parangi pattai, pepper, cumin seeds, sukku and panavellam. These ingredients are readily available in all Nattu Marundu Kadai in TamilNadu. If you are staying abroad, you can prepare the legiyum using this method. The procedure given below is the traditional method of making Legiyum. This is the legiyum which is prepared for the newly Delivered Mom also.

Click the link below for the simple version of the Diwali Marundhu and also the Marundhu for Post Partum

Table of Contents

Recipe Card to make Deepavali Marundu using Traditional Method

Method to make Diwali Legium:

First lets get ready with our ingredients. Take all the roots, sukku, sitharathai, adhimathuram, parangi pattai, kandanthipilli, arisi thipilli, pepper, ajwain, cumin seeds and dry roast it individually till they are hot and then take them to the mixer

Grind it to a nice powder in the mixer. Sieve the ground powder twice, to get smooth powder

Now our legiyum powder is ready. Take the honey, ghee and palm sugar. Break the palm sugar and keep it ready

Take a bowl, add broken palm sugar and add water to soak it. Keep it in flame and allow the jaggery to dissolve. Then pass the jaggery juice through the strainer to get rid of sand or other dust particles. Again add the strained jaggery juice, Honey to the pan and allow it to boil, till it becomes sticky and thick.

Now add ground powder to the jaggery juice and mix well. Add ghee and stir continuously, till the mixture gets thickens and starts leaving the sides of the pan. If you take a small quantity and try to roll, it should roll like a ball. Remove from flame