Mince meat kola

Mince meat kola: Selvi
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Mince meat - 250 gm
Dry red chilly - 4
Cinnamon - 2"
Cloves - 2
Coconut grated - 1 cup
Pottukadalai powder - 1 cup
Small onions - 1 cup
Ginger - 1 tblsp
Corainder leaves ,curry leaves, salt, turmeric powder - reqd
Powder dry red chilly,cinnamon,cloves, then add onions, mince meat, curry leaves,coriander leaves, ginger, coconut to it and grind nicely without any water, if water is needed just sprinkle and grind. Now mix this to pottukadai powder, salt,turmeric powder and mix nicely. so that the consistency is such way that u can make nice cutlets. With this u can straight away make mince meat cutlets, kebabs. Either u can shallow fry or grill it.

Curry:
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Seasoning :
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cooking oil - required
kadukku - 1 tsp
urad dhal - 1/2 tsp
vendhayam - 1/4 tsp
karu vadagam - 2 pinches
curry leaves - few

In a kadai add 1 tsp of oil, add 1/2 tsp of cumin seeds, then add 10 small onions fry for 2 to 3 minutes, then add 1/2 cup of coconut grated, 1 tomoato and fry for 2 minutes. Now make a paste of this.

1 small lime tamarind soak in water and keep the extract aside.

In a pan, do the season with the seasoning ingredients, then add 1 tomato finely chopped, and let it cook for a while, once the oil comes out of it, add 2 tsp of chilly powder, 1 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder fry for a while, then add the tamarind extract, allow it to boil, so that the raw smell will go and add the coconut paste to it, required salt. Let it boil for 5 minutes, now lower the flame, now make small small balls of mince meat and drop it inside the curry, (do not make the ball very hard, the batter should be very soft, no need of making proper round shape) once all the balls goes into the curry, boil will come only after 5 minutes, after the first boil, remove it from the fire. The curry should be slight watery. If u boil for long time, then the meat balls will become hard. This is very well goes with steam rice, ghee rice.