Tamil Nadu style mutton mince dumplings with spices and condiments which are fried and dropped in the gravy. The crisp dumpling turn soft, juicy and flavour-full once cooked in the sauce.
Cooking instruction:
* Unpack the pouch and transfer to a bowl. Scrape all the masala which is stuck to the pouch to the bowl of meat balls.
* Heat up a non stick sauce pan or kadai.
* Add 1 tbsp of oil and heat up. Spread the oil around and slide the mutton dumplings and masala to the pan and gently stir without breaking the balls.
* Keep stirring until all the masala is thick and is about to catch the bottom of the pan.
* Add 100 ml water and mix.Allow to cook the masala to become thick consistency.
* Check for salt and switch off the fire. Allow the gravy to rest for 10 minutes.
* Transfer to a bowl and sprinkle with some chopped coriander leaves on top
Goes well with a rice, chapathi or parotta.

Storage Instructions:
Always store in deep freezer at -18°C or below