• Fry coriander seeds, black pepper, cumin, red dry chili
• Grind into a fine paste along with coconut, 3 tbsp of cooked horse gram
• Heat pan, add tamarind extract, sambar powder, salt
• Bring to a boil and keep boiling for about 5min in medium flame
• Add rest of cooked horse gram, boil for 2~3min
• Add ground paste, jaggery, mix well
• Cook for 2min
• Heat oil in a seasoning pan
• Add mustard, allow it to splutter

for Raggi Mudde

• Add 2~3 ragi flour in a small bowl, add little water, mix into a paste
• Bring water to a boil in a heavy bottom pan
• Add salt, oil to the boiling water
• Add the mixed paste into boiling water, stir well continuously
• Simmer the flame, add rest of ragi flour, keep stirring well without forming a lump
• Once the mix turns into a paste consistency, switch off the flame
• Allow it to cool
• Grease hands water, make small balls