Manoharam

This is a sweet dish

make the thenkuzhals without salt and break them into small pieces

Make the pahu with vellam jaggery ,
it should be like more than thakkali pahu
that is when you test the pahu put it in the water
 and it will come like a tomato
Very small amount should be used for testing
and you can add it to the vellam after testing

It will take ten mts in a medium flame

when you are making pahu
never use the high flame in the stove

When the pahu is ready
add the thenkuzhal and a table spoon ghee and
stir it till all the pahu is absorbed by the thenkuzhal
after switching off the stove

No need for any other flavouring for this
but if you like it you can use a little elaichi powder

This also will be good for ten to fifteen days
When stored in a airtight container



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