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Saturday, 14 January 2012

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


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


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