Whenever I make Sunti, I end up making this spicy meatball curry.
Because the Sunti recipe yields around 35 meatballs, I reserve about 20 meatballs for this curry. This way, I immediately end up using the masala paste and it doesn’t stay in the refrigerator for too long.
You should start to add 1/2 a cup of coconut milk, then taste it if you think it needs more gravy , and mellow the heat down then go ahead and add the rest.
Link for sunti recipe is below:
Yields: 4 serving
Cooking time: 30minutes
You will need:
- Sunti (18-20 fried meatball)
- Leftover paste from Sunti recipe
- 1 small onion finely chopped
- 1 cup coconut milk
- 1 1/2 cup of water
- 1 1/2 tbsp of ginger-garlic paste
- 1- 2 tbsp red chill powder
- 1 tbsp tamarind paste
- 1 tsp Garam masala powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp mustard seeds
- 8-9 curry leaves
- 5 tbsp of oil
- Salt as per taste
- In a thick bottom pot, heat the oil. Once the oil is hot, add mustard seeds. When the mustard seeds start to splatter (make sound), add curry leaves. Stir for few seconds and then add finely chopped onions.
- Once the onions are slightly golden in color, add ginger-garlic paste and cook for few minutes.
- Next, add turmeric, chili powder, and the leftover masala paste from the Sunti. Cook for 5-10 minutes until the masala leaves the oil from the side of the pan.
- Add coriander and cumin powder. Sauté for few minutes then add water and salt. Let it come to a boil, this takes about 7-8 minutes.
- Lower the flame and slowly add coconut milk, stirring continuously. Don’t let the milk curdle.
- Add tamarind paste and release the meat balls in the gravy, let them simmer for 8-10 minutes. Stir in garam masala, cover and simmer for a minute or two.
- Garnish with chopped coriander and serve with white rice or roti.