– Saute 1 kg horse gram, 200 gms varagu, 200 gms thinai, 200 gms saamai, 200 gms pearl millet (kambu), 200 gms raagi (kezh varagu), 200 gms barley, 200 gms red rice and 50 gms badam separately.
– Soak all the items for 8 hrs, sprout them, dry under sun and grind to a fine powder in rice mill.
– Make koozh out of this powder and mix curd so that heat will be reduced.