Friday, 3 March 2017

Meat Balls (Kari Urundai / கறி உருண்டை)

Meat Balls are one of mother's signature recipe. But, all these days I was forfending to do because of the fear of fat (cholesterol) after realizing / experiencing the goodness of Fat. For the first time I attempted to recreate my mother’s recipes in the HFLC style and enjoyed the goodness of meat balls without any guilt. 

Ingredient – 500gms of mined Mutton      ;     2 tsp of ginger garlic paste     ;     chopped medium onion       ;     2 chopped green chili       ;        salt to taste     ;      curry leaves & finely chopped coriander leaves            ½ tsp of turmeric powder      ;      2 tsp of chili powder     ;       10 no’s of chopped cashews     ;      2 tsp of coconut oil       ;        2 tsp of  powdered  fried chana dal       ;    Coconut oil (VCO) for deep fry 

Add turmeric powder to the mined meat and sprinkle with water, pressure cooker for one whistle and remove the cooker from heat.

Meanwhile, fry onion until it change its color. Add green chili, ginger garlic paste, chili powder, curry leaves and coriander leaves and fry for 2 -3 minutes and remove the pan from heat.

Take out the pan from the pressure cooker, strain the water if any. (mutton milagu soup can be made out of this water) add the fried items, cashews, and powdered fried chana dal into the meat and mix well with hand and shape into small balls.

Heat the oil and fry the mutton balls (either shallow or deep fry) till in turns into brown in color. Since, I need the medium chain fatty acids in my diet, I used VCO coconut oil. You may even bake the balls (after brushing with butter or oil) in the 180◦c preheated oven for about 40 min.

Serve them hot with the squeeze of lemon with onion topping or tomato or mint chutney.

 Cholesterol - Vital Substance

Cholesterol - Myth