We celebrate Diwali with lots of sweets and crackers. To smoothen our stomach and to avoid indigestion, we prepare this marundhu – proper English translation is Medicine. Our ancestors used to add many ingredients in this which cannot be ground in our modern mixie. But in this fast world, everything is simple – we get ready made powder called – Diwali Marundhu powder in shops. Just you have to add jaggery and prepare it. That’s all. Some may not trust the ingredients (like me?). So they make it simple and prepare this with fewer ingredients at home. Here is a simple recipe which can be prepared at any time as the ingredients are easily available everywhere.
Coriander powder 1 small cup
Jeera powder ½ cup
Fresh ginger paste or Chukku/dried ginger powder ¼ cup (I used ¼ cup ginger juice and ¼ cup chukku powder for extra hotness)
Dates Syrup 1 cup or Vellam/Jaggery 1 ¼ cups
Elaichi powder ½ tsp
Ghee ¼ cup
If you use fresh ginger – peel and grind it nicely in the mixie. Or else to avoid the fiber, you can extract juice through juicer and add it. Or else use dried ginger powder alone. Either way you can follow.
In a MW vessel, add everything and cook on high for 5 minutes, stirring in between. Cook few more minutes till you reach the consistency.
Or else, take a bottom thick vessel, dissolve jaggery with ½ cup of water. Strain for impurities and boil the syrup. After few minutes add all other ingredients and stir it continuously by adding ghee in installments. When it starts thickening remove. It will harden while cooling. This process might need more ghee.
Normally it is prepared during Diwali times. But it can be prepared at any time and kept handy which is good for indigestion. Select tender ginger for this.