Ingredients: 1 tsp cumin seeds, 7-8 pepper corns, 4 tsps ghee, half cup coconut gratings, 5 to 6 garlic cloves & salt to taste.
Method: Roast pepper corns and cumin with little ghee in frying pan. Grind coconut gratings with roasted red chillies. Before taking out, mix roasted cumin and pepper and grind for another 2 minutes. Transfer masala to a vessel. Add desired quantity of water. Add salt. Bring in to boil. Remove from flame. Season with garlic cloves in ghee.