Tuesday, October 29, 2013

Deepavali Legiyam / Marundhu

Legiyam / Marundu is a herbal medicine,  prepared during deepavali / diwali.  In some households,  it is a tradition to have a spoonful of this medicine first thing in the morning on deepavali day, before eating all the sweets and savories.  This herbal medicine helps to aid digestion problems and also great for cold and cough.

Black pepper - 2  TBSP
Cumin seeds - 2 1/2 TBSP
Coriander seeds - 2 1/2 TBSP
Omam / Ajwain - 2 1/2 TBSP
Kandan thipilli - 10 sticks
Arisi thippli - 10
Sukku / Dry ginger - 2 inch size
Elakkai / Cardamom - 3
Jaggery powder - 1 cup ( same amount as ground powder)
Ghee - 4 TBSP

Note:  If you can't find kandan thippli and arisi thippli, omit and use other ingredients.
Both Arisi thippili and Kandan thippili are called pippal in hindi and long pepper in english.  Arisi thippili is a small, black grainy pepper and kandan thippili looks like a stick.  I did find the stick pepper in local indian store, here in NJ.


  1. Place all the ingredients except jaggery and ghee in a skillet.  Slightly saute for 30 seconds.  No need to roast them, just heat it up.
  2. Let it cool.  Using a blender, make a smooth powder.
  3. Measure the powder and take the same amount of jaggery.
  4. Add water to the powder and make a thick paste, like a soup consistency.
  5. In a large heavy pan / kadai, heat the paste on a low flame.  Keep stirring.
  6. Once its start to thicken, add the jaggery and keep stirring until jaggery is melted.
  7. Add the ghee slowly and cook until you get the jam consistency.
  8. When the mixture starts to leave the sides of the pan without sticking, switch of the flame.

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