Kola Urundai Kuzhambu

Kola Urundai Kuzhambu

How to make Chettinad special Mutton Kola Urundai Kulambu

Ingredients to make Kola Urundai

Boneless Mutton( Lamb)- 1/4 kg

Fresh shredded Coconut- 5 tbsp

Onion medium chopped- 1 no

Garlic cloves whole- 6

Red chilli powder- 1 tbsp

Turmeric powder- 1/4 tsp

Ginger- 1" piece

Salt to taste

Grind the above ingredients to fine paste without adding water. 

If required add one beaten egg to the ground mutton mixture and mix well. 

Shape the mutton mixture to small balls and set aside.

Mutton Kola Urundai Kulambu

Ingredients to make Kuzhambu( Curry)

Onion large minced- 1 no

Tomato large chopped- 1 no

Curry leaves- few

Ginger and Garlic paste- 1 tbsp

Salt to taste

Cinnamon stick- 1" piece

Cloves- 6 nos

Cardamom- 3 nos

Sombu/ Fennel seeds- 1 tsp

Oil- 4 tbsp

Grind below ingredients to smooth masala paste

Freshly shredded Coconut- 1/4 cup

Fried gram dal- 1 tbsp

Kuskus- 1 tbsp

Sombu/ Fennel seeds- 2 tbsp

Red chilli powder 2 tsp

Turmeric powder- 1/4 tsp

Method

Heat 4 tbsp oil in a pan when hot add cinnamon, cloves, cardamom and sombu. 

Add minced onion and fry till brown. 

Next add ginger and garlic paste and fry until raw smell leaves.

Now add the ground masala paste and fry on medium heat until the oil separates on sides of the pan.

Add chopped tomatoes and very little tamarind water( optional).

Add required salt, 1+1/2 cup hot water and bring the gravy to boil.

 When gravy starts boiling add prepared meat balls, reduce the heat and cover pan with lid.

Allow the meat balls to cook in the gravy, when meat balls are cooked increase heat and cook till gravy thickness. Garnish with coriander and curry leaves.

Note- In the traditional method raw meat balls are cooked in the gravy itself. 

If  you feel that the raw meat balls may break in the gravy, first deep fry the meat balls in hot oil till golden brown and then add it to the boiling gravy.

Meat Balls Curry