Diwali Special- Deepavali Marundhu

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Dear All, Thanks for your support for my blog.
Deepavali Marundhu is of high medicinal value and can be used to avoid, digestive problems.
Usually, we buy ingredients for this from the rural medical shop (Naatu marundhu kadai)and prepare.
But, here is the exact recipe. If you use palm sugar (Panai vellam/ Panai Kalkandu), the color will be black.



Ingredients:

1. Coriander seeds- 2 tbsp
2. Black pepper- 2 tbsp
3. Cumin seeds (Jeera)- 2 tbsp
4. Fresh Ginger (Grated)- 2 tbsp
5. Cardomom- Peeled - 2 nos
6. Omam (Ajwain)- 2 tbsp. (This is the one that they use in gripe water for babies).
7. Ghee- 3-4 tbsp
8. Jaggery/ Palm Sugar/ Palm-Rock sugar- 1:1 or 1: 1.5 (depending on your taste)

How to make Deepavali Marundhu:

1. Warm all the ingredients in a tava (No need for any roasting)
2. Grind all of the ingredients including cardamom, adding lil water to paste like consistency.

3. I used palm rock sugar (Panangkalkandu), so I grinded equal quantity of Palm- Rock sugar in my blender. If you use jaggery, you can use equal amount of paste or 1.5 times (if you want sweeter).
If you are using karupatti as shown in the picture,pour half cup water in the same pan you used for roasting. Let the karupatti dissolve in water before you add other ingredients.

4. Cook the paste in low flame, adding the palm sugar/ jaggery.

5. Add ghee. Once it becomes like a paste and the ghee starts separating, you can store this in an air tight container and use it for over a month, by storing in refrigerator.

Did you know? Tips:

1. Use of Dry Ginger: I am applying, dry ginger powder paste for head aches. Very effective!
2. If someone is having issues with digestion/or having nausea symptoms, they can keep chewing, 1-2 small pieces of grated ginger.

Hope you find this useful! Happy Diwali!

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