-
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.
