378
Ingredients:
Coriander Seeds – 2 tsp
Cumin Seeds – 1 tsp
Ajwain (Omam) – 1 tsp
Peppercorns – 1 tsp
Sukku (Dry Ginger) – 1 tsp + 1 inch piece
Cloves – 4
Cardamom Powder – 1 tsp
Jaggery – 1 cup
Curry Leaves – 1 cup
Ghee – 4 tsp
Method:
1. Dry roast all the ingredients, except curry leaves and jaggery, in a pan.
2. Grind them with curry leaves to a fine powder.
3. Make a thick syrup of the jaggery (vella pagu).
4. Mix this jaggery syrup with ghee and the ground powder.
5. Mix till a legiyam consistency is achieved (thick, sticky paste).
6. Take one or two teaspoons during diwali.
Note: image is for illustration purposes only and not that of the actual recipe.
