1. Wash the lentils well. 2. Soak in water and keep aside for 30 minutes. 3. Drain water. 4. Grind the lentils, red chillies, aniseeds and a little salt coarsely. 5. Add to the ground mixture, the grated coconut, finely cut curry leaves and onions. 6. Mix well. 7. Make small lemon-sized balls out of it. 8. Don't press the balls too hard as it may not get cooked inside. 9. Place the balls in an idli cooker or pressure cooker (without weight). 10. Steam it for 10 minutes till the kolas are cooked. 11. Remove the kolas once they are ready. 12. Keep aside. 13. For gravy: Grind 1/2 cup of coconut and 1 tsp. 14. aniseed together. 15. Keep aside. 16. Heat oil in a pan. 17. Fry cloves, cinnamon, cardamom and a pinch of aniseeds for a minute. 18. Add finely cut onions, garlic, curry leaves and saute till light brown. 19. Add tomato and fry for 5 minutes. 20. Add 3 cups of water, salt, sambar powder and tamarind water. 21. Let it boil for 10 minutes. 22. Add the ground coconut-aniseed paste and mix well. 23. When it begins to boil, add the kolas to it. 24. Cover the pan. 25. Allow it to cook on medium flame for 10 minutes. 26. Remove from flame. 27. Garnish with corriander leaves. 28. Serve with rice or rotis. 29. Enjoy your meal! 30. Note:If sambar powder is not available, use a mixture of 1/4 tsp. 31. turmeric powder, 1/2 tsp. 32. corriander powder and 1 tsp. 33. red chilli powder. ---------------------------------------------------------------------------
Nutrition
Ingredients
