Thursday, August 25, 2011

Dahi Dal Balls

This is a south Indian recipe (Tamilnadu, Kerala, Karnataka). I got this recipe from television.  I like steam cooking that is why immediately I tried this. It was good taste. It is low calorie and high nutritious. This is good for everyone.


For koftas
Tuar dal - 1/2 cup
Whole white urad - 1 tbsp
Green chillies - 2 or 3(adjust to taste)
Onion - 1 small, chopped very fine
Chopped corriander leaves - a few
Cumin seeds - 1/2 tsp
Salt - to taste

For the gravy
Sour thick curd - 2 cups (beaten lightly to break up lumps)
Turmeric powder - 1/2 tsp
Grind together:
Fresh grated coconut - 1/4 cup
Green chillies - 2 or 3
Coriander seeds - 1.5 tsp
Cumin seeds - 1/2 tsp
Tuar dal - 1 tbsp 

For tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Red chillie - 1, broken
Methi seeds - 1/4 tsp
Curry leaves - a few

Method of preparation:

To make koftas:
  1. Soak the dals together for an hour.
  2.  Drain all the water. Add in all the other ingredients except onion and coriander.
  3.  Grind to a coarse paste without adding any water.
  4.  Mix in the chopped onions and coriander. Shape into lemon sized balls.
  5.  Grease an idly plate and steam for 8-10 minutes.
  6.  Set aside the balls to cool.

To make gravy:
  1.  Soak all the ingredients listed under Grind together, except coconut in just enough water to cover for at least 30 minutes.
  2.  Add coconut and grind to a smooth paste.
  3.   Transfer this to a pan. Add 1/2 cup of water, salt, turmeric powder and let it boil for a few minutes.
  4.  Add the whipped curd and boil some more. Just before removing from fire, add the steamed koftas and boil for a minute or two.
  5.   Heat the tempering ingredients until the mustard seeds pop. Pour this over the gravy.
  6. Serve it with rice or kichidi.

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