Deepavali Marundhu | Diwali Legium | 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.
Servings: 150 grams
Calories: 240kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
Ingredients
- ½ tablespoon Coriander seeds 1 cup - 250 ml
- 3 teaspoon Cumin Seeds
- 3 teaspoon Ajwain / Carom Seeds / Omam
- 50 grams Ginger
- ½ cup Grated Jaggery
- 2 tablespoon 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
Nutrition
Serving: 50g | Calories: 240kcal | Fat: 9g