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Vetrilai Vazhanaaru Madicha Kola Mamusam

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easytours
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Last seen: 6 days 1 hour ago
Joined: 08/06/2010

 

Padampuri Murg

Utensils:
1 Thick-bottomed Pan
1 Medium-sized Pot
1 Steam Basket
1 Mixing Bowl
1 Serving Dish

 

 

Ingredients:
Betel leaf - 1.5 oz. (40 gm.)
Lamb mince - 7 oz. (200 gm.)
Turmeric - 1.5 tbsp. (10 gm.)
Coriander seeds - 6 tbsp. (30 gm.)
Garlic - 6.5 cloves (20 gm.)
Ginger - 10 tsp. (20 gm.)
Chili whole - 30 gm.
Peppercorn - 3 tbsp. (20 gm.)
Cumin seeds - 1.7 tbsp. (10 gm.)
Curry leaf - 5 tsp. [ground] (10 gm.)
Plantain Pith - 2

 

Preparation:
1. Heat thick-bottomed pan adding turmeric, coriander seed and chopped garlic and ginger.
2. Add the whole chili, peppercorn, cumin seeds, curry leaves and some oil for roasting.
3. Grind roasted ingredients and lamb mince together in a mixing bowl.
4. Make small balls out of the lamb mince mixture.
5. Wrap the lamb mince balls with betel leaf and tie with plantain pith strings.
6. Steam the balls and serve hot.