To make the chickpea balls:
Soak a cup of chickpeas overnight.
Rinse and drain the water.
Grind it coarsely along with a tsp of chilli powder, 1tsp saunf, a half inch piece of ginger, 3 cloves of garlic and 2 tsp of salt.
Mix it with one finely chopped garlic and two tbsp of chopped cilantro and 2 tsp of chopped curry leaves. Keep aside.
To make gravy:
Soak half a lemon size ball of tamarind in one cup of water and take out the juice.
Heat 1 tbsp of sesame oil.
Add 1 tsp mustard and half tsp fenugreek.
When they pop, add a sprig of curry leaves.
Add half cup of sambar onions chopped into two or three pieces each. Add ten cloves of peeled garlic, chopped likewise. Saute on slow heat, till transparent.
Add one medium size tomato chopped finely.
Add one tsp of salt and saute well till it becomes mushy.
Now add 1tsp of chilli powder or kuzhambu milagai powder, 2 tsp coriander powder and half tsp turmeric powder.
Mix well till the oil separates. Now add the tamarind juice and another cup of water and bring to boil.
Make lemon sized balls of the chickpea dough and add them one by one in the gravy.
Simmer covered for about about seven minutes and turn over the balls gently without breaking.
Now make a paste of quarter cup of coconut and 1 tsp saunf. Mix with half a cup of water.
Add it into the gravy and simmer for a few minutes
Switch off the heat and rest for sometime.
It goes well with chappathi or rice.
