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.
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.