Ingredients : Chick peas/Toor daal(1 cup), red pepper(3), asaefoetida, salt, tamarind extract/paste, mustard seeds.
Soak toor daal in water for an hour.
Grind with red pepper, asaefoetida and
salt without much water(just a spoon or two).
Pour a little oil(2 tsp) in a pan and the
ground mixture and fry for sometime.
Once the raw smell of daal goes, let
it cool for a few minutes.
Make this daal mixture into small balls.
In a hard bottomed vessel, add tamarind
extract to water and let it boil for sometime.
Add 1 spoon of sambar powder(the powder used
for Sambaar)
and 1/2 spoon salt to it.
Allow it to boil for sometime.
Take two rolls of daal and gently put it in
the boiling concotion.
The daal in the rolls will cook and the roll
will come to the surface when done.
Carefully take it out and leave it aside.
In this manner, cook all the rolls,
two or three at a time.
Once they are all done, turn the
stove off and gently put back all the rolls into the kuzhambu.
Mode of eating :
Mix with plain cooked rice and serve as maindish..the
soaking rolls can be used as sidedish or just mixed with the rice.