Meatball Kuzhambu

Ingredients

• ¼ kg Chopped meat
• 6 Dried red chili
• 2 teaspoons Coriander seeds
• 1 teaspoon Fennel seeds
• 1 large Onion
• 1 whole Coconut
• 1 teaspoon Poppy seeds
• 1 inch Cinnamon
• 3 Cloves
• 2 Cardamom
• 6 Cashew nuts
• ½ Lemon

Instructions

1. Among the above ingredients, lightly roast everything except the coconut, and grind them. In a pressure-cooker pan, add a ladle of oil, add the meat without any water, and saute; add salt and pound it well in a mortar. Then add half of the ground masala, pour in one egg, mix the meat mixture well, and shape into balls. Heat the pan, add 2 ladles of oil and 2 ladles of ghee, add cinnamon, cardamom, cloves, mint, coriander seeds, and big onion, and saute well. Mix the remaining masala into the coconut milk set aside, pour it in, and let it come to a good boil. While it's boiling, add the meatballs one by one. Without stirring the curry, let it boil twice more, then remove from heat once the oil separates. Squeeze in the juice of half the lemon. Note: this can also be prepared by deep-frying the meatballs like vadai in oil, then adding them to the boiling curry, keeping it on the stove briefly, and removing from heat.