For Gravy

Dr.Chef Damu

Methi

Kola Urundai Kozhambu

Saunf

INGREDIENTS Mutton Kheema Fried gram dal Green Chilli Cashew bits Khus khus Saunf Pepper Cinnamon Coriander Egg Oil Cardamom Salt Tamarind 200 gms 50 gms 4 nos 10 gms 10 gms 2 tsp 1 tsp 2 gms 1/2 bunch 1 nos 2 tsp 2 gms to taste 20 gms

Onion Tomato Green chillies Coriander powder Chilli powder Turmeric Oil Salt Garlic Ginger Methi Mustard Curry leaves

100 gms 50 gms 3 nos 2 tsp 2 tsp 1 pinch 50 ml to taste 10 gms 10 gms 1 tsp 1 tsp 1 sprig

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METHOD: Boil 3/4th of the meat with whole garam masala. Boil cashew, khus khus and make into a paste adding gram dal, green chilli, coriander, pepper, saunf Grind together the cooked meat and the paste adding oil, check salt. Add the remaining raw meat and egg for binding Make balls. Preparing Gravy Chop onion, tomato and slit green chilli Make a paste of garlic and ginger, extract tamarind pulp Heat oil in a thick bottomed pan, temper with methi, mustard and curry leaves. Saut onions till golden brown in colour add ginger garlic paste Mix in tomatoes, chilli, turmeric and coriander powder, add salt. Add tamarind pulp and simmer till raw smell leaves nishing Simmer the meatballs in the gravy till the meat carries the avor of the gravy. Garnish with coriander leaves, serve with rice, dosa or idly. A very delicate preparation where the urundai have to be rm in gravy.