Kheema ball curry is a classic Indian food. Kheema nothing but minced meat. This meat ball curry is quite different from regular meat balls, as many spices are included to the meat balls.
During winter season especially when hyacinth bean/surti papdi is available in the market this kheema curry is a must at my house. As everyone loves this kheema curry with Hitkidda Avarekallu/ de skinned Hyacinth Bean/Surti Papdi. Hitkidda Avarekallu means hyacinth bean is soaked in water overnight and following day its pressed in hand to de-skin the Avarekallu/Hyacinth Bean/Surti papdi.So i’m presenting you with this special Hitkidda Avarekallu Kheema ball curry,if you don’t want to use Hyacinth bean then also its fine.You can still get the good,spicy and flavorful taste of Kheema.
Ingredients:
Category:NonVegetarian|Cuisine:India|Course:Main
Preptime:20 Minutes|Cooking Time:30-40 Minutes|Serves:6
For Kheema Balls
Kheema/Minced Meat:1/2 Kg
Salt:1 1/2 Tsp
Rice Flour:1 Tbsp
Egg white:1 (Optional)
For Grinding 1
Fresh Coconut:3/4 Cup
Kuskus /Poppy Seeds:1/2 Tbsp
Black Peppercorns:1 Tsp
Garlic:12 Cloves
Ginger:1″ inch Piece 2
Cloves:3-4
Cinnamon:2″ inch Stick 1
Coriander Leaves:1/4 Cup
Kuskus/Poppy Seeds:1/2 Tbsp
RedChilly Powder:1 Tsp
Coriander Powder:1 Tsp
Turmeric:1/2 Tsp
For Grinding 2
Roasted Gram: 1/2 Cup ‘
For Curry:
For Grinding Green Paste
Onion:3 Big
Garlic:1 Pod(18-20 cloves)
Ginger: 2 ” Piece
Turmeric:1/2 Tsp
For Grinding Red Paste
Tomato:2 Large
Red Chilly Powder:11/2 Tbsp
Coriander Powder: 2 Tbsp
For Grinding white Paste
Coconut :3/4 Cup
Cloves:4
Cinnamon:1 1/2 ” inch stick
Kuskus :1 Tsp
Other Ingredients:
Avarekallu /Hyacinth Bean/Surti Papdi – De Skinned : 2 Cups (Optional)
Oil:2 Tbsp
Salt To Taste for curry
Method:
1.Grind all the ingredients under kheema Ball “grinding 1″as fine as possible without adding water.
2.Ground roasted gram into fine powder.
3.Wash minced meat thoroughly,squeeze out all water put it in a mixer and just grind it once.Then mix kheema,roasted gram powder,rice flour,salt,egg white and above grounded paste altogether,take a small portion of it and prepare balls out of it and keep it refrigerated at least for 30 minutes.
4.Grind all the three paste,green,red and white separately and keep it aside.(Separate 2 Tbsp of green masala and keep it aside for step 7
5.Take a pressure cooker heat 2 Tbsp of oil,add green masala and fry well,once oil starts to leave carefully add kheema balls into it and allow it to cook 15 minutes on a low flame.
6.Then add red paste/masala and allow it to boil for another 5 minutes.Add 1/2 cup of water and allow it to boil.Once it starts to boil,add white paste and allow it to cook for another 2-3 minutes.
7.Take a wok,heat 1 tbsp oil fry 2 Tbsp green masala and add De skinned Avarekallu / Hyacinth Bean/Surti Papdi.And cook for 5 minutes.(This step7 is completely optional ,its done only if you are using De-skinned Avarekallu/Hyacinth Bean/Surti Papdi).
8.After white paste is cooked for 3 minutes add 11/2 liters of hot water.To this add avarekallu/Surti papdi from step 7.Add salt to taste and pressure cook for just 1 whistle.
Mouth watering delicious Kheema Curry will be ready. Serve with Raggi Balls,steamed Rice.
My Notes:
- Use only hot water,using cold water may break the kheema balls.
- Once you add masala don’t stir using the ladle,just lift the pressure cooker and slowly shake it.If you use ladle to mix masala then it might break the balls.
- If you reduce the water content then you can also use it as Kheema gravy.
