Pic courtesy Sterling Yercaud

Come 01-Nov and it is time to celebrate one of the most important festivals of the Hindu calendar, Deepawali.  Also called Diwali or the festival of lights, this one is arguably the most popular Indian festival which is celebrated with great fervour even outside India.  A festival that celebrates the victory of good over evil, Diwali is synonymous with the lighting of lamps, parties, get togethers and of course scrumptious food which includes a bevy of delectable sweets and savouries.  But did you know that in the southern state of Tamil Nadu, it is customary to consume a digestive herbal paste at the break of dawn on Diwali day?  Yes, this is the Deepawali Marundhu.

Pic courtesy: Sterling Yercaud

The Marundhu is made from dry spices, ayurvedic herbs which are roasted and powdered and then mixed in paste of jaggery coupled with ghee or honey. It is consumed early morning on an empty stomach on the day of the festival. The recipe of marundhu varies from household to household and is something that has been passed on from generations. Traditionally it symbolizes the importance of health, balance and wellness during a time of celebration. Consumption of the paste is known to aid digestion and boost metabolism. The herbal ingredients also help detoxify the body, prevents cold and cough and makes it easier to enjoy rich foods without discomfort.

Here is an easy recipe of Marundhu that makes 1 cup of the legiyam:

Ingredients

  • 2 tbsp coriander Seeds
  • 1 tbsp cumin seeds
  • 1 tbsp carom seeds
  • 1 tbsp black peppercorns
  • 1 tbsp long pepper (thippili)
  • 1/2 tbsp fennel seeds
  • 1 tsp cardamom powder
  • 1 tsp cinnamon powder
  • 2 tsp ginger powder
  • 1 tsp turmeric powder
  • 1/2 cup powdered jaggery
  • 1/2 cup water
  • 1-2 tbsp ghee
  • 1 tbsp honey (optional)
  • 1 tbsp gingely oil

 Method

  • Dry roast all the whole spices on medium flame till they turn aromatic
  • Mix cardamom powder, cinnamon powder, dry ginger powder and turmeric in the end before switching off the flame.
  • Allow to cool and grind to a fine powder
  • Add water to a pan and as the water starts boiling, add in the powdered jaggery powder.
  • Stir continuously, in case of any impurities filter the same out.
  • Allow the jaggery-water to boil until it slowly thickens; you can test the thickness by taking out a teaspoon of liquid and dropping it in a cup of water.  If the jaggery clumps together, then the syrup is thick enough
  • Lower the flame and add the ground powder and mix thoroughly
  • Add ghee and gingely oil at this stage and stir continuously till the paste leaves the sides of the pan.
  • Switch off the flame, add honey and allow to cool.  You can transfer the mixture to an air tight bottle or even roll the mixture into small balls with greased hands. 

Notes

  • Ensure that the whole spices are evenly roasted on medium flame.  Having the pan on high flame will burn the spices
  • Using honey is optional as is gingely oil; you can substitute the latter with ghee
  • Make sure that the jaggery syrup is not very thick, else the mixture will become too hard and will not come together.  Remove from the heat while the mixture is slightly runny.

Another version of this article was published in India Currents. Wishing all my readers a very Happy Deepawali!

Click here and here to read about other healthy home recipes.

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