Karuveppilai (Curry leaves) - a fistful Pepper - 1/4 tsp.
Cumin seeds - 2 tsp.
Dried Sundakkai vathal - 20
Asafoetida - a pinch
Salt - to taste ( approx. 1/4 tsp.)
Ghee or gingelly oil - 1 tsp. (FOR MIXING WITH RICE)VARIATION: Kandathippili, Sukku (dry ginger), veppampoo (dried neem flowers), manathakkali vathal & coriander seeds can also be included in the ingredients.
Wash the curry leaves, pat it dry and dry roast in a heavy bottomed pan till crisp. Saute continuously. Keep aside.
Dry roast pepper till it splutters. Keep aside.
Dry roast cumin seeds till golden brown. Keep aside.
Dry roast sundakkai till black but should not be burnt.
Add a pinch of asafoetida and little salt. Grind everything to a powder.
HOW TO USE: In cooked rice, put 1 or 2 tsp. of this powder. Heat a tsp. of gingelly oil or ghee and pour over this powder . Mix well and eat.