Receta Erachi Urundai (Mutton Balls)
Erachi Urundai (Mutton Balls) Recipe
Ingredients:
- Mutton – 375 gms, minced
- Ginger Garlic Paste – 2 tblsp
- Bengal Gram Dal – 100 gms, soaked for 30 minutes and drained
- Plain Yogurt – 3 to 4 tblsp
- Red Chilli Powder – 1 tsp
- Green Chillies – 2, finely sliced
- Bay Leaf – 1
- Black Cardamoms – 2
- Cinnamon – 3/4 inch stick
- Cloves – 3
- Garam Masala Powder – 1 tsp
- Coriander Leaves – handful, finely chopped
- Mint Leaves – 1 tblsp, finely chopped
- Lime Juice – 2 tblsp
- Cream – 2 tblsp
- Eggs – 2, beaten
- Gram Flour – 2 to 3 tblsp
- Oil for deep frying
- Salt as per taste
Method:
1. Combine the ginger garlic paste, bengal gram dal, yogurt, red chilli powder, green chillies, salt, cloves, cinnamon, black cardamoms and bay leaf in a large pan.
2. Add the mutton pieces and mix well until well combined.
3. Place it over medium flame and cook for 3 to 5 minutes or until the meat is tender.
4. Remove from heat.
5. Discard the bay leaf, cardamoms, cinnamon and cloves.
6. Keep aside to cool.
7. Then grind them to a fine paste without adding any water.
8. Add garam masala powder, coriander leaves, mint leaves, cream, beaten eggs and lime juice.
9. Stir to mix well.
10. Divide the mixture into equal portions and roll them into a ball.
11. Heat oil for deep frying.
12. Roll the balls in the gram flour and deep fry until golden brown.
13. Remove and drain excess oil.
14. Serve hot as a snack.
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