Soak the fenugreek seeds for 4 hours
Wash the curry leaves and scoop out the fresh aloe vera gel from the branch
Transfer the curry leaves, fenugreek seeds, hibiscus powder, shallots and aloe vera to a mixer/blender
Add a little water and blend the ingredients into a fine paste.
Transfer it to an iron pan.
Pour the melted coconut oil and mix. Keep the flame low and boil it until the sizzling sound stops. It usually takes 10-12 minutes
Once the sizzling sound stops, add the black pepper corns and boil it for a further 2 minutes.
Once it cools, you can filter it and store it in a glass jar.