In a mixer grind cumin, fennel seeds (if desired), red chillies and coconut to a coarse powder.
Add the toor dal (soaked, water drained) and grind coarsely. Don't add water.
Add chopped onions, salt, coriander leaves and mix well.
Make small balls out of the ground batter and steam it by placing in greased idli plates and steam for 10 to 12 minutes.
Allow to cool and when still a little warm, shape tightly to make perfectly round koftas.
Extract tamarind juice. Keep aside.
Grind the coconut and onion to a fine paste. Keep aside.
Heat oil in a kadai and add the items for tempering.
Add garlic, onion and fry till golden brown.
Then add the chopped tomatoes and fry for a minute.
Add the tamarind extract, sambar powder, turmeric and bring to boil.
Add the ground coconut and onion paste.
Add enough water, salt and jaggery (if desired). Boil for 10 mins till the oil separates and it turns thick.
At last, add the koftas and bring to boil and remove from fire.
Serve hot with rice and ghee.
Recipe courtesy: Rak's Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.