Ingredients:
- Bengal Gram (Chenna dhal) 1/2 cup
- Red Gram (Tuar dhal) 1/2
- Aniseed 1 tsp
- Cloves 3
- Cinnamon 1 inch piece
- Red chillies 5
- Garlic 8
- Ginger 1 1/2 inch piece
- Onion 2
- Tomato 1
- Tamarind Extract 1/2 cup [optional]
- Asafoetida 1/2 tsp
- Turmeric 1/2 tsp
- Red chilli Powder 2 tsp
- Coconut shreded 1/2 cup
- Cumin seeds 1tsp
- Mustard 1/2 tsp
- Curry Leaves 5
- Salt
- Oil
Method:
- Soak the bengal gram and red gram together for 3 hrs and drain water.
- Grind the bengal gram with aniseeds,cloves,cinnamon,red chillies,ginger 1 inch piece and garlic 4.
- Grind it coarsely without water and mix well with salt and asafoetida 1/4 tsp.
- Make this mixture into small balls and steam cook.
- Heat the kadai with 2 tsp of oil and add mustard and cumin seeds and wait till it splutters.
- Add chopped oinion, ginger 1/2 inch and garlic 4 and fry till golden brown.
- Add tomato,salt and turmeric and fry till tomato becomes soft.
- Add the tamarind extract and red chilli powder and let it to boil.
- Boil till the oil collects on top and add the ground coconut paste.
- Boil till good smell comes and then add asafoetida 1/4 tsp and steam cooked gram ball.
- Bring it to boil for another 5 mins.
- Garnish with fried curry leaves.
Variation: Gram balls can be fried in oil.
Note:Before adding the gram balls the curry should boil well,else the ball will absorb all the water.
