In South India, Brahmin women make marundu on the eve of Dhanatrayodashi. The Tamil word means “medicine,” fitting the day’s connection with Dhanvantari, the divine physician associated with Ayurveda.
The preparation is traditionally offered during prayer and eaten early on Naraka Chaturdashi, often before sunrise and before the rich Diwali feast. Recipes vary by family, but commonly include pungent or aromatic ingredients such as ginger, pepper, asafoetida, coriander, and rock salt. The mixture is intended as a digestive and is associated with restoring balance among the three Ayurvedic doshas.
This is a regional custom rather than a universal Dhanteras observance. Dhanteras is widely known for Lakshmi worship, buying precious metals or utensils, and lighting lamps for Yama, while South Indian households may emphasize health through Dhanvantari and marundu. Families have traditionally passed recipes from mothers to daughters and daughters-in-law.
Marundu is sometimes called Deepavali legiyam or legiyam. It should not be confused with naivedya, the general term for a food offering, or panchamrit, the ritual mixture used in many Hindu ceremonies.