Diwali marundhu | Deepavali legiyam recipe | Diwali marundhu recipe | Deepavali marunthu | Diwali marunthu | Deepavali Legiyam | Diwali marunthu Deepavali Marundu | Diwali legiyum | Deepavali marundhu | Diwali legiyam | Deepavali marundhu recipe | Deepavali marunthu | Deepavali marunthu | Deepavali legiyum recipe with step by step pictures and video recipe. Check out the Deepavali legiyam. If you like the video pls SUBSCRIBE to my channel.
Diwali marundhu | Deepavali legiyam recipe | Diwali marundhu recipe | Deepavali marunthu | Diwali marunthu | Deepavali Legiyam | Diwali marunthu Deepavali Marundu | Diwali legiyum | Deepavali marundhu | Diwali legiyam | Deepavali marundhu recipe | Deepavali marunthu | Deepavali marunthu | Deepavali legiyum recipe is made during Deepavali/ Diwali, it is consumed as medicine for easy digestion. Diwali legiyum can be made and consumed before or after enjoying heavy meals, sweets, and oily savories on Diwali or any festive.
Legiyum for digestion
During my childhood days, at least once a day around Diwali, I enjoy eating Deepavali legiyum, like other Deepavali specials. Traditional Diwali legiyum recipe calls for many other additional ingredients, but I want to make a version based on the ingredients readily available in the US. I didn’t buy anything special for the legiyum - just used my pantry ingredients. It is getting cold these days, and with ginger, this Diwali marundhu is good for the throat. A small piece of legiyum once/twice a week is good for health.
Diwali starts with legiyum
Diwali always starts with an early-morning oil bath (we call it gangasnanam). Followed by a spoon full of legiyum. Sweets, savories, and crackers come next. Legiyum is good for digestion. We have a few more days for Diwali so before making Diwali sweets and snacks, make this legiyum.
The shelf life of Diwali marundhu?
Diwali Legiyum stays good for months at room temperature. Always use a dry spoon, and avoid using your hands for taking legiyum. If you refrigerate, it can stay even longer. Though we have compromised on a few ingredients, this legiyum tastes good and is close to the authentic Deepavali legiyum.
Legiyum for lactation mom?
After delivery, we serve legiyum for lactating moms. This legiyum is very similar to that, with some additional ingredients. I will post that recipe soon in TMF. You can also serve this legiyum for new moms for a speedy recovery, to increase location, and to help digestion. Avoid serving this legiyum to infants.
Can I avoid Sautéing the dry ingredients?
Today I have dry-roasted all the ingredients. Instead, you can soak them in little water and grind them. Grinding them with little water helps for smooth grinding and also makes it easy to saute. This year Diwali is coming on the weekend. If you are planning to make it special with a variety of sweets, fried savory, scrumptious lunch, make this legiyum, and take a spoon on Diwali day. I am sure you won’t feel bloated or have any digestion issues.
Ingredients
- 1 teaspoon Coriander seeds
- 1/2 teaspoon heaped Pepper
- 1/2 teaspoon Cumin
- 1/2 teaspoon Carom seeds
- 1/4 teaspoon fennel seeds
- 3/4 teaspoon Dry ginger powder
- 1 Clove
- Generous pinch Cardamom powder
- 1/8 teaspoon Cinnamon powder
- 1 teaspoon Ghee
- 1 teaspoon Sesame oil
- 1/4 cup tightly pressed Jaggery
- 1/4 cup Water
Instructions
- In a heavy-bottomed pan add coriander seeds, pepper, fennel seeds, clove, carom seeds and saute in low flame for 2 minutes
- Add cumin seeds and saute till It turns warm
- Furthermore add ginger powder, cardamom powder, and cinnamon powder; Mix everything well and cook for 15 seconds; turn off the stove
- Let the mixture cool down, grind into powder. Add little water and ground like a thick chutney
- In the same pan add Jaggery and water; mix well and turn on the stove in medium flame
- After the Jaggery melts down turn off the stove and strain the jaggery syrup
- Wash the pan and add jaggery syrup to the same pan and boil
- Let the jaggery syrup boil well and turns sticky ( avoid one string consistency)
- Add the ground mixture and sauté well
- The mixture comes together and thickens
- Add 1 teaspoon of ghee and mix well, continue cooking
- As we cook the mixture turns thick and resembles honey
- Add sesame oil and mix well, turn off the stove as soon as the Legiyam turns glossy/ shiny. Legiyum also starts leaving the pan and if you try to touch with wet hands it comes nonsticky
- Immediately transfer the legiyum and let it cool
- Close the lid after it is completely cool
Video
Notes
- If you prefer legiyum to be sweeter side add extra jaggery
- I have roasted all the ingredients dry instead you can soak them in water and grind
- You can grind the mixture into a powder but I have ground it with little water. If you are adding dry mixture mix well immediately as it might turn lumpy
- Always turn off the legiyum as soon as it becomes glossy else legiyum will turn chewy
- Avoid cooking the legiyum till oil separates, that will make the legiyum stony kalkona or kamarkat. You can’t even take the legiyum out of the box
- After eating Legiyum you will feel the ginger and pepper flavor in the throat, if preferred you can add honey to the legiyum
- Traditional Deepavali legiyum recipe calls for naatu marundhu kadai (herbal medical shop) stuff like kandandhipili, arisi thipili, and others. I have adapted the recipe with basic, readily available ingredients
- Legiyum thickens overtime so switch off before it comes to that stage
- The color of the legiyam depends on the jaggery
- I have used ginger powder instead you can saute ginger and ground
- Pepper powder can be used instead of pepper
Ingredients:
1 teaspoon Coriander seeds
1/2 tsp, heaped Pepper
1/2 teaspoon Cumin
1/2 teaspoon Carom seeds
1/4 teaspoon fennel seeds
3/4 teaspoon Dry ginger powder
1 Clove
Generous pinch Cardamom powder
1/8 teaspoon Cinnamon powder
1 teaspoon ghee
1 teaspoon Sesame oil
1/4 cup, tightly pressed Jaggery
1/4 cup Water
How to make Diwali legiyum with step-by-step pictures:
- In a heavy-bottomed pan add coriander seeds, pepper, fennel seeds, cloves, and carom seeds and saute on low flame for 2 minutes
- Add cumin seeds and saute till they turn warm
- Furthermore add ginger powder, cardamom powder, and cinnamon powder; Mix everything well and cook for 15 seconds; turn off the stove
- Let the mixture cool down, and grind it into powder. Add little water and grind like a thick chutney
- In the same pan add Jaggery and water; mix well and turn on the stove on medium flame
- After the Jaggery melts down turn off the stove and strain the jaggery syrup
- Wash the pan and add jaggery syrup to the same pan and boil
- Let the jaggery syrup boil well and turns sticky ( avoid one-string consistency)
- Add the ground mixture and sauté well
- The mixture comes together and thickens
- Add 1 teaspoon of ghee and mix well, continue cooking
- As we cook the mixture turns thick and resembles honey
- Add sesame oil and mix well, turn off the stove as soon as the Legiyam turns glossy/ shiny. Legiyum also starts leaving the pan and if you try to touch it with wet hands, it comes nonsticky
- Immediately transfer the legiyum and let it cool
- Close the lid after it is completely cool
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