This is a herbal concoction and signature dish specially done during diwali. It aids in digestion and keeps us away from all the tummy troubles that could arise on eating the various sweets and savories during diwali.
Ingredients:
Pepper - 2 teaspoon
jeera - 3 tea spoon
ajwain - 3 teas poon
coriander seeds - 1/2 cup
jaggery - 3/4 cup
ginger -100 gms
ghee - 2/3 tablespoon
Dry roast pepper, jeera, ajwain and coriander seeds and grind them together.
clean and grind the ginger to a paste. To this add the above ground pepper.
In a kadai, heat 2-3 table spoons of ghee and to this add the finely ground mixture and grated jaggery.
Keep stirring it till the jaggery dissolves in the mixture and it leaves the sides of the vessel.
When cool, tranfer it into an airtight bottle.
All the ingredients except ginger and jaggery are ground(dry) in a mixie jar
mixed with ginger and jaggery paste and boiled in ghee to thicken, generally made in a vengali uruli( bronze vessel) or kal chatti(stone vessel)
The end product ready to be taken before eating sweets and savories.
Ingredients:
Pepper - 2 teaspoon
jeera - 3 tea spoon
ajwain - 3 teas poon
coriander seeds - 1/2 cup
jaggery - 3/4 cup
ginger -100 gms
ghee - 2/3 tablespoon
Dry roast pepper, jeera, ajwain and coriander seeds and grind them together.
clean and grind the ginger to a paste. To this add the above ground pepper.
In a kadai, heat 2-3 table spoons of ghee and to this add the finely ground mixture and grated jaggery.
Keep stirring it till the jaggery dissolves in the mixture and it leaves the sides of the vessel.
When cool, tranfer it into an airtight bottle.
