So for us, Diwali is on Narak Chaturdashi (tomorrow) , typically on Choti Diwali. This is practised in Tamil Nadu, Karnataka, Maharashtra and Goa, as far as I know.
We get up before Sunrise, have an oil bath (specially prepared oil - pic coming up) and the first thing given to everyone is the Diwali medicine. It preps the stomach for the festive food ahead.
We get up before Sunrise, have an oil bath (specially prepared oil - pic coming up) and the first thing given to everyone is the Diwali medicine. It preps the stomach for the festive food ahead.
Here is the Diwali Legiyam/Marunthu (medicine) pic and recipe..
DIWALI MARUNTHU/LEGIYAM
Ingredients:
(Makes legiyam about a small coconut size)
Black peppercorns - 2 tsps
Cumin seeds(jeera) - 2.5 tsps
Coriander seeds (dhaniya) - 2.5 tsps
Carrom seeds (Ajwain) - 1.5 tbsps
Kanda Thippili (pippali - dried root of long pepper plant) - 10 x 1inch sticks
Rice Thippili (dried long pepper) - 5 to 6
Dry ginger powder (saunth) - 1 tbsp
Green Cardamom (elaichi) - 2
Clarified butter (Ghee) - 4 tbsps
Jaggery - 2 cups (roughly powdered)
(Long peppers are available on Amazon. Search for Pippali Mool or long pepper root and Pippali or long pepper)
Method:
1. Dry grind ajwain to a fine powder. Add other dry spices and grind them too.
2. Transfer to a bowl, add water just upto the level of the powder and let soak for 10-15 minutes.
3. Re-grind this soaked mix with the same water to a fine paste.
4. Heat a thick-bottomed pan and add the ground paste to it. Stir on low flame till it starts to thicken.
5. Add jaggery at this point and stir till it ia dissolved.
6. Now start adding ghee a little at a time till the mixture leaves the sidea of the pan and comes together like halwa.
Switch off flame and let cool. Store in a clean, air-tight container.
(Makes legiyam about a small coconut size)
Black peppercorns - 2 tsps
Cumin seeds(jeera) - 2.5 tsps
Coriander seeds (dhaniya) - 2.5 tsps
Carrom seeds (Ajwain) - 1.5 tbsps
Kanda Thippili (pippali - dried root of long pepper plant) - 10 x 1inch sticks
Rice Thippili (dried long pepper) - 5 to 6
Dry ginger powder (saunth) - 1 tbsp
Green Cardamom (elaichi) - 2
Clarified butter (Ghee) - 4 tbsps
Jaggery - 2 cups (roughly powdered)
(Long peppers are available on Amazon. Search for Pippali Mool or long pepper root and Pippali or long pepper)
Method:
1. Dry grind ajwain to a fine powder. Add other dry spices and grind them too.
2. Transfer to a bowl, add water just upto the level of the powder and let soak for 10-15 minutes.
3. Re-grind this soaked mix with the same water to a fine paste.
4. Heat a thick-bottomed pan and add the ground paste to it. Stir on low flame till it starts to thicken.
5. Add jaggery at this point and stir till it ia dissolved.
6. Now start adding ghee a little at a time till the mixture leaves the sidea of the pan and comes together like halwa.
Switch off flame and let cool. Store in a clean, air-tight container.
