For The Tempering
- Cloves 3
- Cinnamon 1/2' piece
- Fennel seeds 1/4 tsp
Grind the soaked green gram, 1/4 tsp of fennel and salt to a fine paste with little water in a blender and keep it aside.
(Should be in idly batter consistency)
Keep the idly steamer and grease the idly plate, pour the ground batter to each mould. Steam for 10 minutes or till it is cooked completely.
Let it cool down. After cooling remove it and cut into small pieces. Set it aside.
Meanwhile grind the given ingredients to a fine paste.
Heat the pan with gingelly oil and add the tempering ingredients. Now add the onion, curry leaves and sauté it with a pinch of salt. Then add the tomatoes cook it till mushy.
Now add the ground paste, fry it till the raw smell goes off add little water and let it boil. Once the mixture becomes thick add the steamed cut pieces and cook for 2-3
minutes or till it becomes dry.
Green Gram Steamed Varuval is ready. Tastes great with rasam and rice.
Recipe contributed by Mrs. Lavanya Mukil
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