Meat Ball Indian (kola urundai )

Ingredients 

4 pounds Beef /Mutton/ chicken  (ground meat) 

1/2 cup water

5 Cashews

2 tsp Fennel seed powder 

1/2 tsp fennel seeds

1 tsp Poppy seeds (optional )

1 inch Cinnamon stick 2 pieces

4-5 Cloves

2 Green Chillies(optional)

2”Ginger

8 Cloves Garlic

Salt to taste

2 tsp Red Chilli powder

1/2 tsp Turmeric powder

2 tsp Coriander Powder

2 medium Onion diced 

1/4 cup Grated Coconut

1 egg 

Coriander Leaves 1 bunch chopped fine 

Mint leaves 1/2 bunch chopped fine

1/2 cup Roasted Gram Dal Powdered in a blender  (Pottu Kadalai)

Pepper powder to adjust the taste if you want it spicier 

Salt As needed 

Oil For Deep Frying

Method

In a pressure cooker add the ground meat half a cup of water and add the 1st 13 ingredients on the list and cook for 30 minutes on the stove top or if you’re using the pressure cooker  approximately  2-3 whistles make sure you fry the meat till there’s no liquid cool it. 

In a blender  grind the pottu kadalai powder keep it aside

Take a handful of shredded coconut add a couple tablespoons warm water and grind to a  smooth paste keep it aside 

Now add the cooled meat in the same blender along with a little coriander and mint leaves. Grind-in pulse mode till you get a good texture kind of smooth not pasty .made sure you squeeze out any liquid before pulsing.

In a  small kadai or wok add 2 tsp oil and fry the diced onions and the rest minced coriander and mint leaves till wilted

 Now transfer the meat mixture and the onion sautéed to a bowl and add the  roasted gram dal powder, 1 beaten egg check salt add pepper powder if needed and mix well.You should be able to form balls out of it. You can also refrigerate at this stage and fry it later.

In a kadai, add enough oil for deep frying once  the oil is hot, keep the flame in medium and drop the balls in . You can fry 1/4 balls in a batch depending on the size of the kadai. 

Fry till it’s crispy on the outside. Making sure to fry in medium flame throughout. If you keep the flame high, then the outer will cook and the inner will be raw you’ll know the texture once all are fried 

Drain on a kitchen paper towel

And enjoy !