Hello everyone,
Long time back i spent time in cooking and added recipes here..now i got a chance to turn on gas stove. as diwali is nearing everyone of you will be trying out awesome sweets/savouries..
Diwali is full of celebrations and this festival comes in the month of october/november which is pretty monsoon season. I used to get up early in the morning on diwali day at around 4am..with much of eager and eyes on crackers (i never care about sweet or savouries ;) ) during my childhood.. My mother first give the deepavali marundu/legiyam which is a paste made with deepavali marundu podi + jaggery + ghee..
i learned from my mother that the reason why our forefathers kept this dish as prime importance is just because of the climate. On diwali day childrens wake early, they take oil both so early and because of this they may get affected with cold. So to get rid of this, the diwali marundu is been given as the first item.
To start with i made Diwali Marundhu legiyam today and here is the recipe. This time i got the readymade powder from shop and i am going to use that.
There are two ways :
1. Traditional aka time consuming ( get the raw products, dry fry separately and grind to fine powder.)
2. Ready-made powder (make the jaggery paste, add powder, add ghee, stir till it becomes paste)
I will be giving the recipe for No.2
Ingredients:
100gms of deepavali marundu podi
200gms of Ghee
250gms of powdered jaggery
Method to prepare Diwali marundu:
1. Dissolve the jaggery in pure water. Leave for some time and then filter it get rid of small stones.
2. Heat a pan and add the jaggery water. Let it boil for some 5-10 minutes.
3. Add the powder slowly and stir consistenly till it gets mixed well.
4. Add ghee generously and stir it. Leave it for some more minutes.
5. After some 10-15minutes, the mixed items forms a thick paste and that is the time you need to switch off the gas stove.
Diwali marunthu legiyam is ready now.
Sukku (dry ginger ) -100gms
Omam (ajwain ) - 100gms
Milagu (pepper) - 100gms
Jeera (cumin seeds) - 50gms
Arisi thippili & Kandanthippili ( each for Rs.5/-)
Parangichakkai - a piece
Jadikkai - 1 piece
Kraambu (cloves) - 2no
Elakkai (cardamom) - 1 or 2 no
Dry fry all these separately and grind to fine powder. Store it in a air tight container. It will last for more than 6 months. This is best medicine for cold. Take one teaspoon of this powder and mix with honey and consume once or twice in a day.
Cookingly Yours,
Ram
Long time back i spent time in cooking and added recipes here..now i got a chance to turn on gas stove. as diwali is nearing everyone of you will be trying out awesome sweets/savouries..
Diwali is full of celebrations and this festival comes in the month of october/november which is pretty monsoon season. I used to get up early in the morning on diwali day at around 4am..with much of eager and eyes on crackers (i never care about sweet or savouries ;) ) during my childhood.. My mother first give the deepavali marundu/legiyam which is a paste made with deepavali marundu podi + jaggery + ghee..
i learned from my mother that the reason why our forefathers kept this dish as prime importance is just because of the climate. On diwali day childrens wake early, they take oil both so early and because of this they may get affected with cold. So to get rid of this, the diwali marundu is been given as the first item.
To start with i made Diwali Marundhu legiyam today and here is the recipe. This time i got the readymade powder from shop and i am going to use that.
There are two ways :
1. Traditional aka time consuming ( get the raw products, dry fry separately and grind to fine powder.)
2. Ready-made powder (make the jaggery paste, add powder, add ghee, stir till it becomes paste)
I will be giving the recipe for No.2
Ingredients:
100gms of deepavali marundu podi
200gms of Ghee
250gms of powdered jaggery
Method to prepare Diwali marundu:
1. Dissolve the jaggery in pure water. Leave for some time and then filter it get rid of small stones.
2. Heat a pan and add the jaggery water. Let it boil for some 5-10 minutes.
3. Add the powder slowly and stir consistenly till it gets mixed well.
4. Add ghee generously and stir it. Leave it for some more minutes.
5. After some 10-15minutes, the mixed items forms a thick paste and that is the time you need to switch off the gas stove.
Diwali marunthu legiyam is ready now.
 |
| Deepavali marundhu legiyam |
 |
| deepavali marundu podi |
To give an information for preparing dry marundu podi, here are the items needed:
Sukku (dry ginger ) -100gms
Omam (ajwain ) - 100gms
Milagu (pepper) - 100gms
Jeera (cumin seeds) - 50gms
Arisi thippili & Kandanthippili ( each for Rs.5/-)
Parangichakkai - a piece
Jadikkai - 1 piece
Kraambu (cloves) - 2no
Elakkai (cardamom) - 1 or 2 no
Dry fry all these separately and grind to fine powder. Store it in a air tight container. It will last for more than 6 months. This is best medicine for cold. Take one teaspoon of this powder and mix with honey and consume once or twice in a day.
Cookingly Yours,
Ram
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