THOODHUVALAI KEERAI POWDER🔗

Heat ghee in a pan. Add asafoetida fry, powder, set aside. Add red chillies, fry, remove, set aside. Add black gram dhal fry till reddish in color, add black pepper, and remove all ingredients Add thoodhuvalai keerai (Solanum trilobatum leaves), sauté on low heat taking care not to burn the leaves. Powder red chillies, when powdered add black gram dhal, asafoetida pepper, salt and the leaves, powder again. Blend once again, remove and store in air tight bottles. Serve on idly with clarified butter.

Note: Clears chest colds, coughs and asthma.