This is a quick and tasty dish that has a kick to it from the black pepper and jeera. Remember to eat this piping hot, as a soup, or with rice.
Makes about 8 servings.
Water : 4 cups
Black Pepper : 2 teaspoons
Whole Wheat : 3 teaspoons
Rice : 1 teaspoon
Dry Grated Coconut : 3 tablespoons
Cumin seeds (Jeera) : ½ teaspoon
Curry Leaves : 10 – 15 leaves
Salt to taste :
Vegetable Oil : 2 tablespoons
Roast the pepper, wheat and rice.
Roast the coconut separately to a light golden brown color.
Grind them all together to a fine powder.
Bring the water to a boil.
Add the powder to the water.
Add salt and continue to cook for another 5 minutes until the mixture thickens slightly.
In a pan, heat about 2 tablespoons of oil.
Add cumin seeds. Wait for the cumin seeds to darken slightly. Add the curry leaves to the oil.
Add the seasoning to the water.
If it is thick, add some more water to make it into a soup consistency.
Recipe Credit : Shanta Rao