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 ghee (or oil). Add cumin seeds. Wait for the cumin seeds to darken slightly. Add the curry leaves to the ghee. Add the seasoning to the water.
If it is thick, add some more water to make it into a soup consistency.