28
Aug
Prep
10 mins
Cook
30 mins
Ready In
5 mins
4 servings
Ingredients
- Mutton Mince (Keema) - 500 grams
- Green Chilli - 1
- Pepper - 1 tsp
- Fennel seeds / Sombu / Saunf - 1 tsp
- Cinnamon / Pattai - 1 small piece
- Cardamom / Yelakai - 3
- Cloves / Krambu - 3
- Bay Leaf - 1
- Cumin Seeds / Jeerakam - 1 tsp
- Ginger Garlic paste - 1 tblsp
- Chilli Powder - 1 tsp
- Turmeric Powder - 1 tsp
- Salt to taste
- Water - 2 cup
- Coriander Leaves - ½ cup
- Coconut - ¼ cup
- Roasted Gram Dal / Pori Kadalai - ½ cup powdered (as needed)
- Onion - 1 medium size
- Curry leaves a small handful
Directions
- Take mutton mince to water in a pot and cook for 7 to 10 mins. Drain the water and reserve the stock.
- Take onion and curry leaves in a blender and crush coarsely.
- Add mutton mince mix, coriander leaves, coconut and blend till combined.
- Add it in a plate add in roasted gram dal powder and mix well.
- Shape into ball.
- Deep fry in hot oil till golden. Drain and set aside.
- Serve
Footnotes
Cook's Note:
Editor's Note: