Monday, 25 January 2010

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
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


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.

-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.


  1. wow..looks mouthwatering...very nice clicks too

  2. Wow!!! Superb curry..Excellent click too

  3. looks great... loved the name - Erachi Ball :-)

  4. simply superb cicily..first time here..feel like having this curry with chappathi right now , neychoru is also okiee,vishakunnne..:)

  5. Adipoli ayitundu..Perfect with Naan or chapathi..