Minced meat balls (Kothu Kari Urundai)

Ingredients to blend:

ground lamb or chicken - 1/4 kg
fennel seeds (sombu) - 1/2 tsp
pepper corns - 1/4 tsp
cinnamon - 2 inch
cloves - 2 to 3
ginger garlic paste - 1 tsp
coriander - 3/4 tsp
red chili powder - 3/4
turmeric - 1/4 tsp
salt - according to your taste
onion - 1 small
curry leaves - 4 to 5 leaves
coconut - 1/2tsp

Ingredients to saute:

oil - 1 1/2 tbsp
curry leaves - 3 to 4 leaves
channa dhal - 1 tsp
urad dhal - 1/2 tsp

Method:

Blend all the above mentioned items except ground meat without adding any water.
Now add the ground meat to it and again blend them well without adding any water.
After blending (don't wash the blender, as soon as you transfer the meats just add 1 cup of water to it and keep them aside)
set them aside in a separate bowl and make balls out of it.
If it is sticky rub oil in your hands while making the balls.
Heat a pan (you can use non-stick) and add oil.
Add channa dhal and curry leaves,let it pop.
Add the water that you already have in a blender and bring them to boil.
After water is boiled add the balls in it and stir fry until water evaporates and also for some more time.
(meat balls should be in golden brown color).

Tip: You can also deep fry the meat balls as soon as you make the balls.