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