Inji legiyam also called as Diwali Marunthu is a mandatory jam made before Diwali and the eldest of the house gives it to all in the early morning as soon as we have oil bath and wear new dresses. It is believed that since we eat different sweets and savories on the day of Diwali, this ginger jam helps for easy digestion and does not make us to feel heavy. As other recipes, this is also made in different versions in Tamilnadu. In my husband's family we make it with ginger, coriander seeds, Ajwain and cumin seeds where as in my Mom's house we use different herb powders to make it. Today I am giving you the easiest and tasty recipe of Inji Legiyam.
- Pre time: 15 mins
- Cooking time: 15 to 20 mins
Ingredients for making Diwali Inji Legiyam:
- Fresh Ginger cleanly washed,peeled and chopped : 1 cup
- Coriander seeds : 1/2 cup
- Cumin seeds: 1/4 cup
- Pepper: 1 tea spoon
- Ajwain (Omam) 2 tea spoons
- Dry ginger powder 2 tea spoons
- Cardamom - 1
- Clove 2
- Powdered jagerry : Equal to the amount of the ground mixture
- Ghee 3 table spoons
Method for making Diwali Inji Legiyam:
Except jagerry and Ghee grind all other ingredients mentioned above to fine thick paste with water.
Take powdered jagerry equal to the ground paste.
Mix the paste and jagerry well in a kadai and start stirring.
It will start melting due to heat.
After 5 minutes add 2 tables spoons of ghee and keep stirring.
When the mixture starts leaving the corners of the pan and comes rolling like a jam add the remaining ghee and switch off the stove.
After it gets cooled transfer to a container.