Deepavali Marundhu | Diwali Lehiyam

The Diwali festival and festivities are not complete without this Deepavali Marundhu. This Diwali Lehiyam is made with a blend of medicinal herbs, which is very healthy and great for gut health.

Last but not 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 is typically consumed during this time to prevent indigestion caused by consuming 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 it is 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 a 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 minutes 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.

Expert tips and FAQs

• 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 non-sticky. You could make a ball out of it in between your fingers and gobble it up.

More Diwali Recipes

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Recipe

Deepavali Marundhu / Diwali Lehiyam

Diwali festival and festivities are not complete without this Diwali Marundhu. This Diwali Lehiyam is made with a blend of medicinal herbs which is very healthy and great for gut health.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Diwali Recipes, Snack

Cuisine: Indian, South Indian

Diet: Low Fat

Cook Time: 35 minutes minutes

Total Time: 35 minutes minutes

Servings: 15 servings

Calories: 71kcal

Author: Sandhya Ramakrishnan

Ingredients

• ▢ ½ cup Marundhu powder Readymade
• ▢ 1 cup Vellam/jaggery
• ▢ 2 teaspoon Gingelly oil
• ▢ 3 teaspoon Nei/ghee
• ▢ 1 teaspoon Honey Optional

Instructions

• Dissolve the marundhu powder in water to make a dosa batter like an 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 it to a container.
• Enjoy Deepavali Marundhu, the first on Deepavali morning.

Notes

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 up.

Nutrition

Calories: 71kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1mg | Sugar: 14g | Calcium: 4mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!