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Deepawali marundu Recipe

Deepawali marundu is a popular Indian Starter
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 2 tbsp - omam (thymol)
  • 2 tbsp - Coriander seeds
  • 2 tbsp - black pepper
  • 2 tbsp - Cumin seeds
  • 2 tbsp - dry or fresh Ginger
  • 2 - Cardamom
  • 4 tbsp - Ghee
  • Jaggery - as needed
  • How to Make Deepawali marundu:

    1. Warm up all the ingredients - except ghee and jaggery - so that they can be ground into a fine powder. Roasting is not necessary.
    2. Powder all the ingredients as fine as possible. Add water and make it into a paste.
    3. Measure the paste, and take twice the quantity of palm jaggery or plain jaggery
    4. Cook the paste with jaggery till it becomes slushy, and add a little ghee.
    5. Cook until the soft ball stage and add the remaining ghee.
    6. Blend well and switch off flame.
    7. When cooled, store in a clean dry bottle.
    8. Recipe and image courtesy: Chitra Amma's Kitchen
    9. http://chitra-ammas-kitchen.blogspot.com



     

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