Diwali recipesDeepavali marundhu recipe | how to make deepavali marundhu at home

Deepavali marundhu recipe | how to make deepavali marundhu at home


Deepavali marundhu is a must one in our house and though my mom used to make this at home with so many nattu marundhu, which she used to buy from a particular shop near the Madurai Meenakshi amman temple, in my home town. Even we used to give to moms after delivery as it heals the wounds and good for them to recover soon. This is normally consumed in empty stomach and especially on deepavali day, after we take oil bath she will give a spoon full of deepavali marundhu | legiyam and then only we are allowed to indulge on the yummy sweets and snacks made for deepavali.
Normally at 3 o clock in the morning we used to keep the crackers, sparklers, new dresses, shikkakai(soap nut powder),sesame oil , sweets and savories made at home along with this deepavali marundhu and do neivedhyam to god ( before bath)  and burst a cracker and then will go and take bath and wear the new dress.
But now a days we get instant marundhu and powders at stores , but here in Singapore we get deepavali marundhu imported from India just 2-3 days before deepavali and that too in a particular Indian store in Little India. As we are staying little far off we never go and buy in the last minute but feel so bad for not having marundhu during diwali. This deepavali marundhu mainly helps in digestion as we eat lot of oily food on that day. Last year a very good friend of mine prepared at home and passed a small dabba of marundhu for me too. Suddenly i remembered of this and thought of posting this recipe as it will be easy for many people living in abroad who don’t get this deepavali marundhu in stores.
Oops a big story i have written.
This is not the very authentic recipe, but a simple one uses easy ingredients available at home.
Deepavali marundhu 2

Deepavali Marundhu recipe

  Preparation Time : 10 mins + soaking time 1 hour | Cooking Time : 25 Mins |Yields: 1 & 1/2 cup

     Coriander seeds | dhaniya  2 and 1/2 tblsp
     Omam | ajwain   2 and 1/2 tblsp
     Jeeragam | Cumin seeds  2 tblsp
     Black pepper  2 tblsp
     Sukku | dry ginger  a small piece
     Jaggery   3/4 cup
     Ghee 2 tblsp
     Sesame oil  1-2 tsp (optional)
                                            Video of How to make Deepavali Marundu


Deepavali marundhu 1

Method with step wise instructions:

  • Soak coriander seeds, cumin seeds, omam, black pepper in warm water for 3 hours.
  • After 3 hours , grind this into a fine smooth paste. Use the water we soaked for grinding.
  • Add dry ginger powder to this. If using sukku, then soak a small piece and grind it together.
  • I used sukku while shooting the video.
step 1 step 3
  • Measure the paste in a measuring cup. It yielded  1 cup of paste for me.
  • For  1 cup the measurement of jaggery is 3/4 th cup.
  • Melt the jaggery  in a pan by adding 1/4 cup of water. When it dissolves filter it to get rid of the impurities.
  • Boil it for 2 minutes.
  • Add the ground paste to this and mix well.
step 4 step 5
  • Saute it in a low flame for 15 minutes till it reaches halwa consistency. Add ghee in small intervals.
step 6 step 8
  • When it is completely cool, store it in a clean dry box and keep it in the refrigerator.
  • Always use clean dry spoon to take it .

Deepavali marundhu 3

  1. If you feel it is little less sweet, mix it up  with a spoon of honey.
  2. Alternatively these ingredients can be dry roasted in a low flame nicely and powdered finely.
  3. sieve it twice and follow the rest of the steps as the same.
  4. always grind everything smoothly to get a smooth texture.

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  1. That's one sooper informative post…it;s great that u have used commonly available ingredients to make this. This recipe is keeper and I will surely be making this.

  2. Hi jeyashri

    Thanks for the marundu.. always wanted to do but some how skip it because of the process. the stuff u have used is also ready in pantry. this year deepavali will be complete with marundu and ofcourse other yummy things.

  3. halo jaishree, i have marundhu podi. so for one cup of tht powder can i use the rest of the measurements.

    one more thing, like can i mix little water to this powder make it like a chapathy maavu consistency, after 30 mins or so can i mix it with the vellam and follow the rest. (this was told by my friend here)

  4. Dear Jeyashri,

    Thank you so much for this recipe. I made it today and it turned out the way my paati used to make it. Brought back so many memories 🙂 Thanks a lot for it!


  5. Dear Jeyashri,

    Thank you for sharing this recipe. I made it today and it came out the way my paati used to make it. Brought back fond memories! Thanks a lot 🙂


  6. Hi Jeyashri,

    I first tried out this recipe for Diwali marundhu last year and impressed my family. It is a great help even with normal indigestion. Yo have an amazing collection of recipes. Kudos for your efforts!


  7. Your recipes inspire me to cook more home food ?just made small tweeks to make it taste like home legiyam….. fresh ginger grinded in equal quantity to jaggery n i left out omam…. came out very well… thankyou for taking time to write ?

  8. I am regular to ur posts!! Most of your recipes have very accurate measures. All of those that I have tried referring to your blog have turned out well. Thank-you!!

  9. In which order we should start cooking Diwali sweets and snacks according to the days it lasts good.. murukku, ladoo, Mysore pak, jelabi.. which should i start cooking before 5 days from Diwali.. which should I cook last in this order?

    Please don't mistake me, this is the first time am cooking by myself.

  10. I am doing it for years but this time it has become harder how can i make over thist to legiyum form.please help me to over come this .thanks


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