Ingredients:

• peppercorns – 10.
• Urad Dal – 1/2 tsp.
• Channa dhal – 1/2 tsp.
• Dry Coconut – 1 tsp.
• Dhaniya – 1.5 tsp.
• Cumin seeds – 1/2 tsp.
• Tamarind Lemon size.
• Jaggary – Lemon size.
• Water – 1 litre.
• Ghee – 1 tsp.
• Garlic – 1 to 2 cloves.

Method:

1. To the tamarind water add jaggery, mix well to dissolve, then boil.
2. Meanwhile fry all the other items in a little ghee for 3-4 minutes.
3. Grind this to a fine paste, adding a little water.
4. Add this paste to the tamarind-jaggery water and boil it well.
5. At the end, add vagranne (tadka) with remaining ghee and curry leaves.
6. This tastes good with rice and to drink as a soup.

Recipe courtesy of Deepa Kumaraswamy