Mutton Kola Urundai

Ingredients

• half a kilo minced mutton (keema) (மட்டன் கொத்து கறி)
• 1 large onion, chopped
• 1 cup grated coconut
• 1 egg
• 10 green chillies, chopped
• 1 tsp walnut (வால் நட்)
• 2 tsp poppy seeds (கசகசா)
• 1 tsp fennel seeds
• 1-inch piece cinnamon
• 2 tsp grated ginger
• 10 cloves garlic, chopped
• half a tsp turmeric powder
• as needed rock salt
• as needed ghee

Method

1. Grind the coconut, walnut and poppy seeds to a smooth paste.
2. Temper cinnamon and fennel in 2 tsp ghee, then saute onion, ginger, garlic, green chillies, turmeric and salt; cool and grind.
3. Knead the mince with the egg and both pastes, rest 30 minutes, check salt and shape into balls.
4. Cook the balls in a greased paniyaram pan on medium heat, turning, until browned all over and cooked through.

Adapted from பேலியோ ஆரோக்கிய சமையல் (Paleo Arokkiya Samaiyal) by Rtn Kannan Azhagirisamy, page 67. Method rewritten in our own words; ingredient quantities follow the book, with gram weights estimated for the nutrition figures. The book thanks the Arokkiya Unavugal (Healthy Foods) Facebook group and tamilpaleorecipes.com.