Diwali Greeting by The Children's Post, 2021

Diwali Marundhu

By Vanitha Ananthan

The marundhu (medicine in Tamil) is normally had only on an empty stomach and on Deepavali day.
After we take an oil bath, we consume a spoonful of this Deepavali Marundhu/ Legiyam and then only we are allowed to have the delicious sweets and savouries made for Deepavali.
The recipe is:

Ingredients

Coriander seeds (dhaniya) 2 and 1/2 tbsp,
Omam (ajwain) 2 and 1/2 tbsp,
Jeeragam (Cumin seeds) 2 tbsp,
Black pepper 2 tbsp,
Sukku (dry ginger) a small piece,
Jaggery 3/4 cup,
Ghee 2 tbsp,
Sesame oil 1-2 tsp (optional)

Method

  1. Soak coriander seeds, cumin seeds, omam, and black pepper in warm water for 3 hours.
  2. After 3 hours, grind this into a fine smooth paste. Use the water we soaked for grinding. Add dry ginger powder to this.
  3. If using sukku, then soak a small piece and grind it together.
  4. For 1 cup of paste, jaggery is 3/4 th cup. Melt the jaggery in a pan by adding 1/4 cup of water. 5. When the jaggery has dissolved, filter it to get rid of the impurities.
  5. Boil this filtered solution for 2 minutes.
  6. Add the ground paste to this and mix well.
  7. Saute this mixture on a low flame for 15 minutes till it reaches halwa consistency. Add ghee at small intervals. When it is completely cool, store it in a clean dry vessel.

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