Erachi Ball Curry/Curried Meat Dumplings

Curried Meat Dumplings are widely known as Ball Curry in Cochin!!! For them it is a retro dish which induces nostalgia!!!  Ball curry is usually made on family gatherings to please our 'elderly' guests. They then head into a series of flashbacks bound to the delicacy, going ga ga about Granny's kaipunyam, which propells an exchage of rolled-eye-looks among the daughter-in-laws, who at the moment had spent few laborious hours in kitchen concocting the delight!!! The dumplings are usually made of minced meat or minced prawns.

Every time I look for minced meat while shopping and browse through the meat and poultry sections, comparing the calories and the sat fats in each, I end up with turkey mince which appeals the most.  Hence here goes the recipe with turkey mince...

You will need...

For the dumplings:

Minced meat - 500gm

Ginger paste - 1 tsp

Green chillies - 2-3

Shallots(Cheriya ulli) - 5-6 skinned

Mint leaves - few chopped

Chilli powder - 1/2 tsp

Garam masala powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Fennel powder(Aniseed) - 1/2 tsp

Salt - to taste

Crush green chillies and shallots. Mix all the ingredients together and make fine lime sized dumplings. Keep aside.

For the gravy:

Onion - 1 sliced

Ginger - 1 inch piece crushed

Green chillies - 2-3

Tomatto - 1 sliced into rounds

Coriander powder - 1 tbsp

Chilly powder - 1 tsp

Turmeric powder - 1 tsp

Garam Masala powder - 1 tsp(preferably any Kerala brand)

Vinegar - 1-2 tbsp

Thin coconut milk - 2 cups

Thick coconut milk - 3/4 cup

Oil

Salt - to taste

Soak all the powders in little water to a smooth paste. Keep aside.

To garnish:

Shallots(Cheriya ulli) - 5-6 sliced

Curry leaves - few

Garlic - 1 clove sliced(optional)

Mint leaves - few chopped

Coriander leaves - few chopped

Directions:

Heat oil in a kadai and saute shallots, garlic and curry leaves(under the ingredeints to garnish) until golden brown. Drain and keep aside.  In the same vessel add enough oil and saute the onions, green chillies and ginger paste in medium heat. Reduce heat and add the soaked powder paste, sliced tomattoes, salt and saute until oil leaves to the sides. Add thin coconut milk, vinegar and let it boil. Add meat dumplings into the bubbling gravy. Do not stir, just swirl the vessel if needed. Cover and cook until gravy thickens and the dumplings are well cooked.  Add thick coconut milk. Just heat it without letting it boil. Garnish with the sauted items and chopped leaves. Serve hot.

Note:

-For a low calorie version you can totally avoid coconut milk and use water instead of thin coconut milk and skimmed milk instead of thick coconut milk. 
-The dumplings are made using raw meat.  They will break off on cooking if cooked mince is used.