Ingredients:

• 2 tbsp – omam (thymol)
• 2 tbsp – Coriander seeds
• 2 tbsp – black pepper
• 2 tbsp – Cumin seeds
• 2 tbsp – dry or fresh Ginger
• 2 – Cardamom
• 4 tbsp – Ghee
• Jaggery – as needed

Method:

1. Warm up all the ingredients – except ghee and jaggery – so that they can be ground into a fine powder. Roasting is not necessary.
2. Powder all the ingredients as fine as possible. Add water and make it into a paste.
3. Measure the paste, and take twice the quantity of palm jaggery or plain jaggery
4. Cook the paste with jaggery till it becomes slushy, and add a little ghee.
5. Cook until the soft ball stage and add the remaining ghee.
6. Blend well and switch off flame.
7. When cooled, store in a clean dry bottle.
8. Recipe and image courtesy: Chitra Amma’s Kitchen
9. http://chitra-ammas-kitchen.blogspot.com