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Deepavali Marundhu | Deepavali Legium |Inji Legium

Deepavali is not only lights and crackers but also eating!. We eat so much of snacks, sweets and heavy foods during diwali. Our ancient already found a Legium to take care of this.

A table spoon of this Legium is given immediately after the ritual oil bath on the diwali day. Then the sweets and other snacks are offered to start of the celebrations.

This legium is also called as ‘Marundhu’ which is prepared from Ginger which will take care of the the digestion problem.

There are few variations in making Deepavali Marundhu based on the availability of the ingredients. Here i have given a recipe based on easily available ingredients in any kitchen.


Deepavali Marundhu | Deepavali Legium |Inji Legium

Course : detox

Cuisine : Indian

Prep time : 5 minutes

Process time : 20 minutes

Total time : 25 minutes


  • Coriander seeds - 1 cup

  • Cumin seeds - 1/2 cup

  • Ajwain seeds - 1/4 cup

  • Jaggery crushed - 1/2 cup

  • Ginger - 1/4 cup

  • Water - 1 glass

  • Ghee - 1/4 cup


  1. In a heavy bottom pan, dry roast the coriander seeds, cumin seeds and ajwain seeds separately until the spice smells come out.

  2. Allow the seeds to cool down, then add them into blender and blend them to a fine powder and sieve them. Keep aside.

  3. Now grind the ginger into smooth paste. Keep aside.

  4. Now add the water into pan, add the crushed jaggery and dissolve , once jaggery are completely melted, strain the juice and keep aside.

  5. Again in a heavy bottom pan, add jaggery syrup, then add ginger paste and mix them.

  6. Now add the roasted seeds powder into it and mix well.

  7. Now add ghee to it and mix well.

  8. Boil them until the ghee separates around the corner.

  9. Take a small dough and roll them in your palm, if it holds shape then it is cooked.

  10. Transfer them into container and eat them in empty stomach, after oil bath.

NOTE: This legium can be eaten when you feel bloating or during indigestion times.

Pictorial :

coriander seeds

dry roast

cumin seeds

dry roast them

ajwain seeds, dry roast them

grind the roasted seeds into fine powder and sieve them

water into pan

crushed jaggery

melt them

strain the syrup

in a pan add jaggery syrup then add ginger paste

mix them well

add roasted powder

mix them

add ghee

allow to boil

cook until ghee seperate

take small dough and roll them if it forms shape it is cooked

ready to serve

Wishing you lots of smiles, A season of delight, memories warm and bright… Enjoy the timeless pleasure of Diwali, the warmth of home, and the company of dear ones. Happy Diwali!

youtube link for this recipe :

Way to Traditional life S2 Series Link below : blog post and youtube link :

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