Method : 1. Dry roast the moong. Coarsely grind it. DO NOT grind it into fine powder. Winnow it to remove the chaff. 2. Dry roast the grated coconut. Sauté continuously till it turns evenly brown. Let it cool. 3. Take the jaggery in a heavy bottom wide pan. Add water enough to cover the … Continue reading MUNTHIRIKUTHU