Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 6 members
Description
There are times when your mind gets blank and does not work like it always does. Right now, I am in that state of blankness about this dish and what to recollect or write about it. A dish i got to know only recently after one of my cousin sister was married to a town in Tamil Nadu called eroad. Well, nothing out of the box but a tamilian reinterpretation done to the British scotch eggs and the North Indian nargisi koftas. We being a large family (hubby dear often address’s our family as a circus family) with 28 first cousins. All married with Tamil, Malayalam and Urdu speaking spouses. The latest addition, my last cousin brother’s NRI wife. So our food habits have also taken twists and turns as each addition to the family has its own influence through food and culture. I make sure to steal the authentic new recipes from every one for sure. Like wise this recipe was one such. I do make the same with quill eggs at time’s which is apt for single serving and adds a surprise element to the dish when bit in to see an egg inside letting temptation take over your senses. This dish is a perfect harmony of goodness and taste that I consider is best served during a festive season meal to create a memorable spread. So rock it with these sophisticated accompaniment In style all.
Ingredients | Quantity |
|---|---|
| Boiled eggs | 3 |
| Mutton keema ( boneless mutton mince ) | 150 grams |
| whole dry red chillies | 2 |
| roasted gram/Pottu kadalai/varu kadalai | 1 tablespoon |
| cashewnuts | 4 |
| fennel seeds | 1 tablespoon |
| grated coconut | 2 tablespoons |
| small onions/Shallots | 6 |
| garlic flakes | 3 |
| grated ginger | 2 teaspoon |
| cardamom | 1 |
| cinnamon | 1/2 inch |
| clove | 1 |
| curry leaves | few |
| Raw egg | 1 |
| Salt | to taste |
| Oil | to deep |
Method
- Heat oil. Add cinnamon, cardamom, clove and curry leaves.Once they crackle add ginger and Saute.
- Top with garlic,small onions and saute for a few seconds.
- Add the green, red chillies, cashew and saute till the ingredients get roasted well.
- Then add fennel seeds and saute until a good aroma arises. Add coconut,saute it.
- Finally add roasted gram and give a slight roast.set aside and cool completely.
- Heat little oil and saute the minced mutton for 5 – 8 minutes.
- See to it that it gets half cooked and water gets dries up completely. Cool the minced mutton.
- Grind all the roasted ingredients together except for minced mutton with out adding water. Then add mutton and salt.
- Grind to get a thick smooth dough like mass of mixture.
- Add egg to the ground mixture and mix well. Taste and adjust seasoning.
- Make big lemon sized balls and flatten with no cracks.
- Place one boiled egg in the middle and slowly cover the boiled egg entirely with the minced meat mix with no cracks and holes.
- Do the same with all the boiled eggs and ground minced meat mix.
- Heat oil to deep fry in medium flame. Deep fry the mutta kaima urundai to a dark golden brown colour and crisp.
- Drain, cut into equal half with the help of a sharp knife and serve hot as it is.
Notes
- Make sure to use the exact quantity of ingredients mentioned or else the minced meat cover will not taste or turn out good.
- While grinding the mixture don’t add water.Or else it will absorb more oil.
- Heat oil in medium flame to deep fry. If fried in high flame the outer layer becomes dark soon but it will not get cooked inside.
- you can follow the same to do chicken kola urundai.
- Make sure there are no cracks before deep frying the mutta kaima urundai as they tend to suck in oil and look terrible.
