Recipe Courtesy – WelcomHotel Coimbatore(Yield – 12 numbers)Ingredients:
Minced Mutton 250 gms
Aniseed 03 gms
Dry red chilly 03 nos
Poppy seed10 gm
Fried Channa dal10 gm
Green chilly 01
Coconut Grated 30 gm
Salt to taste
Oil for fryingMethod:1. In a bowl add the cloves, aniseed, dry red chili, poppy seeds, and green chili and grated coconut.
2. Make a paste with the above ingredients
3. Mix the paste along with the salt to the minced meat. Grind to a smooth paste without adding water.
4. Add pounded fried channa dal and egg to the mixture.
5. Make equal size balls / dumplings.
6. Deep fry the dumplings and serve hot.To make the Kola Urundai: Mrs Latha Natarajan in Chennai is an expert on Chettinad cuisine and this is her recipe for the gravy (kuzhambu). You can drop the kola urundai into this gravy; it makes a great accompaniment for steamed rice or dosas. • Shallow fry two finely chopped onions, two tomatoes, three green chillies, one bayleaf and three cloves
• Add the juice of small ball of tamarind, three tablespoons of coconut milk and half a teaspoon of poppy seeds
• Add salt, one teaspoon of chilli powder, one teaspoon of coriander (dhaniya) powder allowing it simmer (Add desired quantity of water) with one drumstick (chopped) and three chopped small aubergines.
• Add the meat balls once the gravy cooks. About the Author:Ashwin Rajagopalan is a cross cultural training expert and lifestyle writer. When he's not writing about food, he thinks about gadgets, trends and travel experiences. He enjoys communicating across cultures and borders in his weekday work avatar as a content and editorial consultant for a global major and one of India's only cross cultural trainers.Disclaimer:The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
About Ashwin RajagopalanI am the proverbial slashie - a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.