Chaandu Bottu

To make 10ml Chaandu bottu, take 2 tbsp of sabudana/ sago /saggubiyyam /javvu arisi in a tempering ladle and dry roast them stirring continuously. After a few minutes, sago turns into a black spongy mass. When it turns spongy, add little water, enough to submerge the contents. Stir the contents and continue to heat it till it forms a smooth paste. Remove from the stove, cool and store in a dry container. Add few drops of water to chaandu when it gets very dry.