A very different, healthy protein and mineral rich dish to wow your guests at your next dinner party. A little elaborate but sure to be a hit with your family and friends because it not only tastes good but looks delicious. Nochukattai leaves is grown commonly in many homes. Not many know it's edible. Check the picture of the leaves. Happy Cooking.
Gram Dal - 50 Gms
Red Gram - 50 Gms
Red Chilli - 7
Aniseed - 1/2 tsp
Onion - 5 (Chopped into small pieces)
Tomato - 5 (Chopped into small pieces)
Garlic - 20 pieces
Green Chilli - 2 (sliced vertically)
Nachukotta Green Leaves - 6
Tamarind (Lemon Sized Soaked in water)
Red Chilli Powder - 2 tsp
Coconut - ½ (Grinded paste)
Sunflower Cooking Oil - 1 Ladle
Mustard Seeds - 1 tsp
Fenugreek - ½ tsp
Red Chilli - 4
Salt - Add for taste.
Soak Gram Dal and Red Gram in water for one hour.
Then filter the Gram Dal and Red Gram, add 3 Red Chillies, 2 Pinches of Salt, and Aniseed to it.
Now grind them to make paste.
Wash and clean the Nachukotta Green Leaves and then remove the center vein of the leaves.
Spread oil on the leaves. Put the paste on the leaves and roll them and steam it.
Then cut the leaves into pinwheels.
In a pan garnish Mustard Seeds, Aniseed, and 4 Red Chillies using little Oil.
Add finely chopped onion, green chillies, garlic and curry leaves and fry until oil separates.
Then add salt and turmeric powder to it.
Now add chopped tomatoes to it until the oil separates.
Add Red Chilli Powder, Tamarind water and Salt with 2 tumblers of water and boil it 10 minutes.
Now add lentil rolls (pinwheels) to it.
After 5 minutes add Coconut paste and boil for another 5 minutes.
Finally add Coriander Leaves and Curry Leaves to garnish.
Lentil Roll Gravy is ready.
Recipe contributed by
Mrs. Banumathy Sivakumaran