Monday, April 26, 2010
Kola Urundai Kulambu
Cinnamon-1 small stick
Cumin seeds-1 tsp
Fennel seeds-1/2 tsp
Whole Black Pepper corns-1/2 tsp
Chilli powder-1/2 tsp
Coriander powder-1 tsp
Turmeric powder-1/4 tsp
Curry leaves-a few stalk
Split channa dhal-1 tbsp
Ginger Garlic Paste-2 tsp
Salt as required
Dry fry the coconut, cardamom, cinnamon, cumin, fennel, black pepper and channa dhal.Grind them along with the green chilli. Mix the ground ingredients, 1/2 chopped onion,1 tsp of ginger garlic paste to the meat and make them into small balls,set aside 1/2 a tbsp of the meat mixture to prepare the gravy.
Shallow fry the meat balls in oil, you can skip this step if you want to avoid frying and directly add the raw meat balls to the gravy.
To prepare the gravy, heat oil in a pan,add ginger garlic paste, remaining chopped onion and fry it until light golden brown in colour. Now add the tomato and cook till the tomato gets mashed up, then add the remaining meat mixture, turmeric and chilli powder and fry it well, add about 1/2 or 1 cup or 1 cup of water, add salt to taste and let the gravy boil. Add the meatballs to gravy and cook till the oil separates and floats on top.
Serve it hot with rice or roti's.
This recipe goes to Cooking With Seeds- Fennel Seeds by Priya's Easy N Tasty Recipes.