Nali shares her recipe for a hot favourite in Kodagu, Kaima Unde Barthad.
Dry Fried Meatballs
- 1 kg minced meat
- 2 onions
- 2-3 cloves garlic
- 1” piece ginger
- 6 green chillies
- A small bunch of coriander leaves
- ½ tsp pepper
- Juice of 1 small lime
- 1/4 teaspoon turmeric
- Salt to taste
- 2 cloves
- 1” piece of cinnamon
- 3 tbsp ghee
Wash the meat carefully.
Grind ginger and garlic.
Chop onions, coriander leaves and green chillies finely.
Put the minced meat in a mixie and give it one pulse. Do not grind it too much.
To the meat, add the fresh lime juice, turmeric, pepper, and salt to taste.
Add the chopped ingredients and mix together thoroughly.
Make even sized balls of the mixture and arrange them in a wide pan.
Put in the cinnamon and cloves, then pour the ghee over the meatballs.
Cover and cook it on low heat, without adding water.
Stir the meatballs occasionally.
When cooked through, uncover and fry meatballs to a golden brown.
Remove the cloves and cinnamon before serving.