Home Diwali recipes Deepavali marundhu recipe | how to make deepavali marundhu at home

Deepavali marundhu recipe | how to make deepavali marundhu at home

by Jeyashri suresh


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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♥LOVE2COOK MALAYSIA♥ October 29, 2012 - 1:26 am

This is just awesome recipe! Thanks for sharing dear. Spoonlicking good! 🙂

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Akila October 29, 2012 - 1:28 am

Wow thanks for sharing dear...

sowmya(creative saga) October 29, 2012 - 1:31 am

lovely pics..reading your post, I am now looking forward for diwali this year..I have a similar legyam recipe at my space too..its even good to have this marandhu everyday..

Deepthi Rain October 29, 2012 - 1:49 am

Hi Jeya,
I love this sweet..., And i would like to inform one thing about this sweet Marundhu...Its given as a medicine for Ladies after

admin October 29, 2012 - 1:52 am

Yes deepthi, i have mentioned this in the introduction too. We give for ladies after delivery

RAKS KITCHEN October 29, 2012 - 1:51 am

Perfect post for deepavali. Never made or tasted this one before, nice recipe.Must try

Veena Theagarajan October 29, 2012 - 1:56 am

Good start for Deepavali post.. I hv tried it my great grandma used to do this.. But I never tried after moving to SG. This is must try recipe.. I have bookmarked it

Hema October 29, 2012 - 2:03 am

Awesome, thanks for sharing Jeyashri..

RENU October 29, 2012 - 2:25 am

it s imp to learn this....thanks for the recipe.will surely try this out.

Sayantani October 29, 2012 - 2:27 am

very new for me and real good information. this is so good prior to all festive eating. love it.

Prathibha October 29, 2012 - 2:30 am

Never had this kind of home made lehyam...gud digestive supplement for any festival..nice post jey

WeR SAHM October 29, 2012 - 2:34 am

a wonderful post to know how to make deepavali marundhu.....beautiful clicks with nice background....

Premalatha Aravindhan October 29, 2012 - 2:40 am

yummy legium,luks too gud...

Anu October 29, 2012 - 2:43 am

Sure will try this for Diwali. Looks great!!

Vardhini October 29, 2012 - 4:16 am

Been ages since I had this :). As you said, these days my MIL is just getting it from the store.

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Priti S October 29, 2012 - 4:28 am

Looks gud ...very good recipe ...

PT October 29, 2012 - 4:53 am

nice post.. thanks for sharing..

Raji October 29, 2012 - 5:44 am

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.

Suman Arthy October 29, 2012 - 7:13 am

Wow this is new to me...

Sangeetha Nambi October 29, 2012 - 7:19 am

Very awesome and tempting recipe.... Its informative too.... Love the name as well....

Kaveri Venkatesh October 29, 2012 - 10:04 am

Lovely recipe Jeyashri...love your click with Meera dabba in the side 🙂

Nivedhanams Sowmya October 29, 2012 - 10:05 am

very helpful post!! perfect and in time for the diwali season!!
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Vimitha Anand October 29, 2012 - 2:34 pm

Very healthy marundu dear. will try this year

Priya October 29, 2012 - 3:29 pm

Its a must in our grandma's house for deepavali, beautifully done Jeya,kalakitinga..

Sharmilee! :) October 31, 2012 - 7:31 am

I have heard a lot about this legiyam but havent got a chance to taste it...am sure it helps a lot in digestion esp during the festive days

suja m October 31, 2012 - 8:57 pm

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.

padgays November 2, 2012 - 1:22 pm

My mom was searching for the recipie since she didnt bring it from madurai. When we saw your blog we were very happy. thankyou for posting.

sathu November 11, 2012 - 12:58 am

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)

admin November 11, 2012 - 2:03 am

You can use 1 cup of the powder and follow the rest of the measurements. If it is too less sweet, u can add a spoon of honey at the last.
The second method i am not sure, but if somebody tried you can try so.

sathu November 11, 2012 - 3:14 pm

thk u. jaishree

Akshara S October 25, 2013 - 7:52 am

Today i made Diwali using yr recipe. It turned really awesome..

Gayathri November 1, 2013 - 1:55 am

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!


Gayathri November 1, 2013 - 1:57 am

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 🙂


Lakshmanan Sundari March 26, 2014 - 2:46 am

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!


nandini mithun November 6, 2015 - 8:07 pm

Hi Jeyasri,

This is the first time I tried this recipe and it turned out awesome... Thank you


Gayathri Raja November 7, 2015 - 10:17 pm

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 ?

Pria November 9, 2015 - 1:31 pm

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!!

Malu Gag October 21, 2016 - 1:30 am

Thank you, A simple& easy method to prepar Deepavali Marundheeswarar. I will try this for this year Deepavali. Happy Deepavali to you & to your family.

Saranya Elangovan October 26, 2016 - 6:47 pm

I am gonna try for the first time..hope it would come well

Geeta Natarajan October 28, 2016 - 8:20 am

when should we add ghee

jeyashri suresh October 30, 2016 - 11:41 pm

Add in the last stage just before switching off.

Priya karthik October 13, 2017 - 4:26 am

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.

jeyashri suresh October 14, 2017 - 6:34 am

Hi, Thanks for the message. The order you can make is murukku first, mysore pak, ladoo and jalebi. Wish you all the best. Happy diwali in advance.

SrideviRamakrishnan October 28, 2018 - 10:37 pm

Hi, how much we need to add ginger powder ?

Jeyashris Kitchen October 29, 2018 - 1:16 pm

1 tsp is fine

Visalakshi November 6, 2018 - 3:44 pm

I wanted to know the same thing and had to go through all the comments to come to this 🙂 Could you please update your post with this measurement? Thanks a lot!

Your website is my goto place for a lot of recipes. The measurements and end results are always perfect!

Jeyashris Kitchen November 12, 2018 - 2:19 pm

Hi, thank you so much. I think you missed to read my reply to SrideviRamakrishnan. 1 tsp of ginger powder is fine.

Sujatha Ramanan November 13, 2018 - 7:03 am

Hi -Jayashri tried your Diwali marundhu recipe for the first time. Came out v well enjoying it still.

Rajeswari October 27, 2019 - 5:26 am

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

Jeyashris Kitchen October 29, 2019 - 5:19 pm

I think you cooked it for a long time. You can add little jaggery syrup and mix it well.


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