Deepavali marundhu is a must-one in our house. My mom used to make this at home with so many nattu marundu, which she used to buy from a particular shop near the Madurai Meenakshi amman temple, in my hometown. Even we used to give this to moms after delivery as it helps in digestion. It gives strength and helps to recover soon. Deepavali Marundu is normally consumed on empty stomach and especially on Deepavali day. After we take an oil bath she will give us a spoon full of Deepavali marundhu | legiyam and then only we are allowed to indulge in the yummy sweets and snacks made for Deepavali. Normally at 3 o clock in the morning, we used to keep the crackers, sparklers, new dresses, shikkakai(soap nut powder), sesame oil, sweets, and savories made at home along with this Deepavali marundhu and do neivedhyam to god ( before bath) and burst a cracker and then will go and take bath and wear the new dress. But nowadays we get instant marundhu and powders at stores, but here in Singapore, we get Deepavali marundhu imported from India just 2-3 days before Deepavali, and that too in a particular Indian store in Little India. As we are staying a little far off we never go and buy at the last minute. I feel so bad for not having marundhu during Diwali. This deepavali marundhu mainly helps in digestion as we eat a lot of oily food on that day. Last year a very good friend of mine prepared at home and passed a small dabba of marundhu for me too. Suddenly I remembered this and thought of posting this recipe as it will be easy for many people living in abroad who don’t get this Deepavali marundhu in stores.This is not a very authentic recipe, but a simple one that uses easy ingredients available at home. Check out our full collection of Diwali sweets recipes.
Soak coriander seeds, cumin seeds, omam, and black pepper in warm water for 3 hours. After 3 hours, grind this into a fine smooth paste. Use the water we soaked for grinding. Add dry ginger powder to this. If using sukku, then soak a small piece and grind it together. I used sukku while shooting the video.
Measure the paste in a measuring cup. It yielded 1 cup of paste for me. For 1 cup the measurement of jaggery is 3/4 th cup. Melt the jaggery in a pan by adding 1/4 cup of water. When it dissolves filter it to get rid of the impurities. Boil it for 2 minutes. Add the ground paste to this and mix well.
Saute it on a low flame for 15 minutes till it reaches halwa consistency. Add ghee in small intervals.
When it is completely cool, store it in a clean dry box and keep it in the refrigerator. Always use a clean dry spoon to take it.
Note:
Method with step-wise instructions:
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Thanks for the marundu.. always wanted to do but some how skip it because of the process. the stuff u have used is also ready in pantry. this year deepavali will be complete with marundu and ofcourse other yummy things.
one more thing, like can i mix little water to this powder make it like a chapathy maavu consistency, after 30 mins or so can i mix it with the vellam and follow the rest. (this was told by my friend here)
Thank you so much for this recipe. I made it today and it turned out the way my paati used to make it. Brought back so many memories 🙂 Thanks a lot for it!
RegardsGayathri
Thank you for sharing this recipe. I made it today and it came out the way my paati used to make it. Brought back fond memories! Thanks a lot 🙂
RegardsGayathri
I first tried out this recipe for Diwali marundhu last year and impressed my family. It is a great help even with normal indigestion. Yo have an amazing collection of recipes. Kudos for your efforts!
SundariSingapore
This is the first time I tried this recipe and it turned out awesome… Thank you
Nandini
Please don’t mistake me, this is the first time am cooking by myself.
Your website is my goto place for a lot of recipes. The measurements and end results are always perfect!
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