Chinna Urrulai Kizhangu Masala (Spicy Baby Potato)
Small potato 1/2 Kg
Bay leaf 1
Cinnamon stick 1/2 inch piece
Aniseed (saunf) 1 tsp
Curry leaves – a few
Onions, peeled and chopped – 2
Tomatoes, chopped –3
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Coriander leaves, chopped – a few
Water 1 cup
Salt 2 tsp
Oil 5 tbsp
Boil and peel potatoes.
Heat oil in a pan.
Add bay leaf, cinnamon stick, cloves, aniseed and curry leaves. Sauté for a minute.
Add onions and cook until transparent. Add tomatoes and cook until soft.
Add chilli powder, coriander powder and turmeric powder.
Stir until oil separates. Now add potatoes and salt.
Add a little water. Bring to a boil.
Reduce the heat to a simmer until gravy thickens and clings to potatoes.
Garnish with coriander leaves. Serve as a side dish with rice.
Kari Kola Varuval (Spicy Mutton Balls)
Minced Mutton 1/2 Kg
Dried red chilli 4
Aniseed (saunf) 1/2 tsp
Poppy seed (Khuskhus) 2 tsp
Bengal gram dal (Channa dal) 1/2 cup
Green chilli 3
Shallots (Small onions) peeled and chopped – 12
Garlic, peeled and chopped –1 bulb
Coconut, grated – 1/2 cup
Oil 2 tbsp + 2 cups
Salt 2 tsp
Heat oil in a kadai (wok).
Add cloves, dried red chillies, aniseed, poppy seed, roasted Bengal gram, green chillies, shallots, garlic and coconut. Fry for a few minutes.
Heat 1 tablespoon of oil. Add mince and stir. Cook until meat is just done and liquid has evaporated but still moist.
Add salt. Remove from heat. Cool on a rack.
Grind to a smooth consistency (without water) in a grinder or blender. Remove.
Add egg. Make into balls using a light hand, as they tend to become hard.
Deep fry in hot oil until golden brown.
Serve as a snack or at lunch or dinner.