Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
Sambar (dish) curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices. The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together until the vegetables are half-cooked. Then the cooked lentils (most often the split pigeon pea) are added and allowed to cook until the vegetables are done. A spice-scented oil is added to the cooked sambar for extra flavor and tempering, and the dish is served garnished with fresh coriander leaves or curry leaves. The addition of spice-scented oils, made by popping mustard seeds and other ingredients in hot vegetable oil, at the end