This aids in digestion and is generally made during diwali.
Omavalli Leaves – 10
Tulsi Leaves (Basil) – 10
Ginger – 1 inch piece, cleaned, peeled
Cloves – 3
Ghee – 2 tsp
Black Peppercorns – 10
Honey – 4 tsp
1. Roast the cloves and black peppercorns in a pan over low flame for 30 to 45 seconds.
2. Remove and grind them to a fine powder.
3. Grind together the tulsi, omavalli and ginger to a smooth paste.
4. Heat ghee in a pan over medium flame.
5. Add the ground paste, ground powder and stir well.
6. When it reaches a legiyam consistency, remove and cool.
7. Add honey and mix well.
Tip: Omavalli is also known as Karpooravalli or Mexican Mint.