Diwali Marundhu Deepavali Legiyum

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.

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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

Diwali marundhu Deepavali legiyum - 81