4 cups water
4 tbsp kurakkan (millet) flour
4 tbsp rice flakes
2 cups ( or less) coconut cream /milk
8 pips garlic, chopped
1 large red onion, chopped
1/2 tea spoon Cinnamon powder
Few Curry leaves
Piece of pandan (rampe) leaf
Salt to taste

Combine all the ingredients except the coconut cream and the salt in a saucepan. Cook on a low fire and stir until thick.
When thick, add the coconut milk and salt to taste and stir. Take off the fire when the broth starts to boil.
Serve when slightly cool.