These kofthas are prepared with toor dal, Chenna dal and coconut .They are immersed in spicy curds and served.
Ingredients:
Toor dal – 125 Gms,
Channa dal – 25 Gms, ( remove 1 Tsp for masala paste),
Fresh coconut grated – 4 Tablesp,
Cashew nut bits – 2 Tsp,
Salt,
Baking soda – A pinch,
Onion – 1,medium,sliced fine,
Green chillies – 5,
Red chilli – 5,(one for tempering),
Ginger – 1/2″ piece
Jeera – 1/2 Tsp,
Dhania seeds – 2 Tsp,
Hing – 2 pinches,
Oil – 1 Tablesp,
Curds – 250 ml,
Haldi – 1/8 Tsp,
Mustard seeds – 1/2 Tsp
Methi seeds – A pinch,
Curry leaves – 8 to 10,
Chopped coriander leaves – 1Tablesp.
Method:
1).soak toor dal,Channa dal,red chilli for 2 hrs and make a course paste of them along with salt and hing.Add a pinch of baking soda and cashew bits.
2).Make balls of small lemon size and steam them in idly cooker for 10 to 15 min under medium flame.Keep them aside.
3).Prepare butter milk with curds adding 400 ml of water .Add salt and haldi.
4).Dry fry dhania seeds,jeera,coconut ,4 curry leaves,green chillies,a tsp of Channa dal and ginger .Make a paste of them and mix with diluted curds.
5).Prepare tempering with a pinch of hing ,mustard seeds,red chilli ,methi seeds and remaining curry leaves .Add onion and fry for few seconds till onion turns pink.
6).Pour the tempering over curds and let it start boiling while stirring continuously.At this stage add the steamed balls and remove from fire . Sprinkle chopped coriander .Let it soak atleast for 1/2 hr before serving.
Serve with hot plain rice /chapathi/poori.
Tip:
You can use dessicated coconut powder instead of fresh coconut . once the curd mixture starts boiling, remove from fire (to avoid chance of splitting of curd mixture).