|
|
Ethnicity |
Tamil Nadu, South Indian
|
| Type of Meal |
Teatime, Party, Festive, Brunch
|
| Type of Dish |
Snacks, Side Dishes, Deep Fried
|
| Main Ingredients |
|
Mutton , Ginger , Onion (Kanda Pyaaz) , Green chilli (Hari
mirch)
|
| | |
| Ingredients |
Method |
1 kg Lamb
1/2 tbsp
Ginger, garlic paste
6 big Onion, cut into very small pieces
6 Green
chillies
1/4 tbsp Chilli powder
2 tbsp Cornflour
1 Egg
Salt to
taste
If you feel its too meaty add a boiled potato to the mix.
|
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Cook the Lamb well and drain all the water.
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Grind green chillies, ginger, garlic.
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Heat oil, add some garam masala, fry the onions in it
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Add the ground paste to it and Fry well till onion turns golden
brown and become 1/4 after cooking.
-
Now add the ground lamb to it, put little chilli powder and fry
well.
-
Fry well till oils leaves the mix
-
Now after it cools. Add corn flour, egg and mix well.
-
Flatten the little portions of meat .
-
In a tawa heat oil, dip the flatten meat in breadcrumbs and fry
well.
|
Rice is staple diet for Tamilians. Being on the seacoast,
coconut is also used a lot in Tamil kitchens, as are fish and other seafood.
While tamarind is used for adding that distinctive tang, peppercorns and chili,
both green and red, are used to make the food hot.
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