When the Maratha came in power in part of the south of India, they brought their food habits, spices and cooking style with them. The Tanjor cuisine is an amalgamation of the Maratha cuisine and regional ingredients.
Sunti is also called Kayarkati Gola. Traditionally, Suntis are tied with a thread made out of a banana leaf. The knot is tied in such a way that once you open the knot the whole thread unties in one go, without the meatballs falling apart.
In our divided house, a few of us like the fried meat ball as appetizers and few as a curry, so I end up making both.
I have used a combination of byadgi mirchi for spice and Kashmiri Mirchi for color. You can use any dried red chilies on hand and change the spice ratio as per your taste.
This recipe calls for dalia( roasted gram splitter dal) and if you don’t have it you can soak dry moong dal in water for 2 hrs. Then, drain and grind it to paste with the ingredients under masala list.
Leftover paste can be used for gravy, which I will give instructions in the next post.
Yields: 3o-35 meatballs
Prep time: 15 minutes
Total time : 40 minutes
You will need:
- 1 1/2 pound mince mutton (Goat kheema)
- 1 small onion finely chopped
- 1 cup chopped coriander leaves
- 7-8 curry leaves
- 1/4 tsp Turmeric powder
- 1 tbsp salt
- oil for frying
- 6-7 whole red chilies
- 1/2 cup dry grated coconut
- 1 bay leaf
- 2-3 whole cloves
- 3-4 whole black peppercorns
- 2 green cardamom
- 1 cinnamon stick
- 1 1/2 tbsp coriander seeds
- 2 tbsp Dalia( roasted gram splitter dal)
- 1/2 tsp Fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp poppy seeds
- 1” ball of tamarind/ 1 tbsp tamarind paste
- 3-4 Cloves of Garlic
- 1” piece of ginger
- 1 tbsp oil
- 1/4 cup water for grinding
How to proceed:
- Start by roasting dry coconut in oil roast till golden in color. To this add red chilies roast for few minutes, and then add all ingredients under the masala paste except for the poppy seeds and tamarind.
- Once the spices are fragrant, add poppy seeds and switch the flame off. Cool completely and grind to smooth paste with tamarind pulp, adding few tablespoons of water at a time. Paste should be fine and thick and not runny at all.
- Add 3 to 4 tbsp of paste to the mince mutton with chopped onion, coriander, turmeric powder, roughly chopped curry leaves and salt. Keep aside for 5-10 minutes.
- Make 1” meatballs out of the mixture and fry on medium heat until it’s dark brown in color. Fry few meatballs at a time, don’t overcrowd the pan. Each batch takes about 5-8 minutes to fry.
- When I serve the Sunti, I serve it with mint-yogurt chutney.