Ingredients :

Plantain Flower/ Vazhaipoo – 2 cups

Bengal gram/ Kadalai paruppu – 1 1/2 cups

Onions/ Vengayam – 1 cup

Green Chili’s/ Pachai Milagai – 5/6

Coriander leaves/ Kothamalli iali

Curry leaves/ Karuveppilai

Ginger Garlic Paste/ Inji Poondu Vizhuthu

Aniseed/ Sombu

Mustard/ Kaduku

Cumin seeds/ Seerakam/ Jeeragham

Turmeric Powder/ Manjal thool

Salt

Oil/ Yennai

Method :

1. Finely grind to paste by adding bengal gram, green chili’s and aniseeds

2. Take a bowl add the grinded dhal paste, ginger garlic paste, coriander leaves and onions, mix well. Make small balls out of the dough and steam cook them. Meanwhile separately steam cook the plantain flowers by adding pinch of salt (very little) and turmeric powder

3. Take a vessel add oil, cumin seeds, mustard and curry leaves, let it splutter. Now add the steam cooked dhal balls (break them to small pieces), fry well

4. After frying the above ingredients well, add the steam cooked plantain flowers and salt, mix well and cook, the recipe is ready

Plantain Flower in tamil is called Vazhaipoo

Bengal gram in tamil is called Kadalai paruppu

Onions in tamil is called  Vengayam

Green Chili’s in tamil is called Pachai Milagai

Coriander leaves in tamil is called Kothamalli iali

Curry leaves in tamil is called Karuveppilai

Ginger Garlic Paste in tamil is called Inji Poondu Vizhuthu

Aniseed in tamil is called  Sombu

Mustard in tamil is called Kaduku

Cumin seeds in tamil is called  Seerakam/ Jeeragham

Turmeric Powder in tamil is called Manjal thool

Oil in tamil is called Yennai