Last but not the least, here is the recipe for Deepavali marundhu which also goes by diwali marundhu or diwali lehiyam. This is a very important component of Deepavali in South India. On the morning of Deepavali, after we take an oil bath, the first thing that is given to eat is this marundhu. This basically is eaten during this time to prevent indigestion caused by eating too many sweets and snacks. This is a very good remedy for an upset stomach on any day. The Diwali Lehiyam is made of many medicinal herbs, which are very good for health. Earlier the powder was made at home, by grinding all the various ingredients, but nowadays they are available easily in stores as a powder that can be used.
Ingredients to make Diwali Lehiyam -
Marundhu powder (readymade) – ½ cup Vellam/jaggery – 1 cup Gingelly oil – 2 tsp Nei/ghee – 3 tsp Honey – 1 teaspoon (optional)
Procedure to make Deepavali Marundhu –
Dissolve the Deepavali marundhu powder in water to make a dosa batter-like emulsion. Leave it aside for 10 mins.
Transfer this mixture to a pan and start cooking it on low flame until it thickens a little bit (about 10-12 mins).
Now add the jaggery to it and again mix it well. Let it cook further for about 15 mins. Now add the oil and mix it well. Let it cook for 10 more mins or until it starts to thicken.
At this stage add the ghee and mix well. Keep mixing until the Deepavali marundhu starts leaving the sides of the vessel. Now turn off the flame and add the honey, if using.
Mix it well and transfer the Diwali Lehiyam to a container.
Enjoy Deepavali Marundhu, the first on Deepavali morning.
It is important to make a thin batter of the powder. This allows it to cook well and take out the raw smell and flavor.
Remove it from the flame, when it starts leaving the sides of the pan. Otherwise, it will harden up a lot and it will be hard to eat. When removed at the right stage, the consistency will be very pleasant and nonsticky. You could make a ball out of it in between your fingers and gobble it up.
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