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Ingredients

• 2 bunches agathi leaves, leaves separated from stem, washed well
• 1 tsp rice
• 1 red chilli
• 4-6 black peppercorns
• 1 tsp split Bengal gram (dhuli chana dal)
• 1 jaggery piece, marble-sized, crushed
• Salt to taste

Method

1. Heat a small pan. One by one roast the rice, red chilli, black peppercorns and split Bengal gram. Keep aside to cool.
2. When cool, put the mixture into a blender and grind to a coarse powder.
3. Place the agathi leaves in a pan with a little salt and cook until soft.
4. Add the jaggery and sprinkle the roasted rice and spice powder. Mix well.
5. Adjust salt and mix. Serve. If desired, grated coconut can be added before serving.