KOLA URUNDAI KULAMBU / Meat balls curry

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KOLA URUNDAI KULAMBU

Ingredients:
500 grms minced mutton
1 egg (optional)
Salt

To grind for meat balls:
1 onion chopped
10 green chillies chopped
2 tsp ginger paste
2 tsp garlic paste
1 tbs kas-kas
½ tsp aniseeds
3 tbs roasted channa dal
150 grms coconut scrappings
1 inch cinnamon stick

To Grind for Gravy:
1 tbs coriander seeds
8 red chillies
½ tsp cumin seeds
1 tsp aniseed
2 tsp garlic paste
2 tsp ginger paste
1 onion chopped
½ tsp tumeric powder
1 tbs coconut scrapings

To Season:
3 tomatoes chopped
1 sprig curry leaves
1 inch cinnamon stick
2 cloves
1 tbs ghee or oil

Method:
Grind all ingredients under “grind for meat balls” finely .
Add to the minced mutton, add salt and egg.
Mix nicely. Add little besan flour if you find the mixture a bit loose.
Shape them into small balls.
At this stage you can deep fry them, or leave it as it is.

Grind all the ingredients under “Grind for gravy” finely.
Heat a wok and add the ghee or oil. Add in the spices.
Now add in the curry leaves and tomatoes.
Sauté nicely till the tomatoes turn mushy.
Now add in the ground paste for gravy. Sauté nicely.
Add in enough water to make a gravy. Add salt.
Boil the gravy for few minutes. lower the heat to medium.
Now lower the meat balls slowly so that they do not break’
(That is if you have not deep fried them)

Let the meat balls simmer in the gravy until they are cooked.
See that the gravy is not too thick.
Remove and garnish with coriander leaves.
Squeeze a lime before serving.