Kola Urundai & Kola Urundai Kuzhambu/Meatball Curry

When it comes to traditional recipes that are handed over by generations, there is always room for improvisation. A little variation of spices adds a distinct flavor. I have always tried to improvise on my recipes but make no compromise on the Kola Urundai &Kola Urundai kuzhambu. I sincerely follow Amma`s recipe to the `T`.
Kola Urundai is a deep fried meat ball made with minced goat meat/kheema which is blended with spices like cinnamon, cloves, ginger, garlic, curry leaves and cilantro.
Kola Urundai Kuzhambu/Meat Balls curry~ a delicacy of the south, is prepared with  Kola Urundai  which are then cooked in a kuzhambu/kurma or curry.
FYI:This is a repost of my previous recipe of Kola Urundai Kuzhambu. The last time I posted I did not give the procedure for the deep fried Kola Urundai and I have updated the pictures too. Instead of posting a separate recipe for the Urundai/ Balls, I thought I will club it together along with the Kuzhambu. 

Kola Urundai:

List of ingredients:
For the Urundai/Meat balls:

1. 1 Kg/2.20 lb minced mutton/goat~approx 4 cups
2. 1 cup grated coconut
3. 2 teaspoons ginger, garlic paste
4. 1 cup pottu kadalai/split gram
5. 2 small pieces cinnamon
6. 3 cloves
7. ½ teaspoon sombu/aniseed
8. 1 cup onions peeled and cut into small cubes
9. 12 green chilies
10. ½ teaspoon turmeric powder
11. finely chopped curry leaves and cilantro

Powder the split gram. Set aside. Grind the rest of the ingredients except the minced meat,curry leaves and cilantro into a fine paste without adding water. Transfer to a mixing bowl.

Now add the meat and grind for few minutes in two batches. Transfer to the mixing bowl and add the powdered split gram, curry leaves, cilantro and salt.

Make small lemon sized balls and keep aside.

Heat oil in a kadai and carefully drop about 10 balls at a time into the hot oil. Now bring to medium flame and fry till done and it turns nice brown in color. Repeat till all the urundais are done.

TIPS:Make only small lemon sized balls. The mutton balls /Urundais may not get cooked if it is made too big. 1 kg of Mutton will yield about 75 balls in the size shown. 

Kola Urundai Kuzhambu:

For the kulambu/gravy:

1. 2 small pieces cinnamon
2. 4 cloves
3. ½ cup finely chopped onions
4. few chopped curry leaves
5. 2 tomatoes or 1 cup chopped tomatoes.
6. 1½ teaspoon ginger garlic paste
7. 4 teaspoons chilli powder
8. 4 teaspoons dhania powder
9. ½ teaspoon turmeric powder
10. 2 teaspoons salt
11. 2 tablespoons oil
12. 1 teaspoon ghee/clarified butter

To Grind:

1. 1 cup grated coconut
2. 1 small piece cinnamon
3. 2 cloves

Procedure:



FOR THE KULAMBU/ GRAVY :

Grind the coconut with the rest of the ingredients to a fine paste. Set it aside

In a pressure cooker heat about 4 tablespoon oil. When hot add the onions and sauté well until soft. Then add the ginger, garlic paste. Sauté for another few minutes.

Now add the chilli, dhania, turmeric powder and salt. Add the tomatoes and keep stirring for few minutes until the tomatoes are soft and the raw smell goes. Add two cups water and pressure cook to two whistles.

When the pressure releases add four to five balls at a time, when it rises to the top of the kuzhambu put in another four. Repeat this until all the balls are done.

To this add the coconut paste and bring to a boil and simmer for about 5 minutes. Now heat ghee in a kadai, season with cinnamon and cloves and add to the kuzhambu/gravy and garnish with fresh coriander leaves

Squeeze a Lime before Serving. Serve with Rice, Chappati, Idlli, or Dosai. 
Tips: Another version is to deep fry the mutton balls /Urundais before adding to the gravy.

I have used Thai green chilies in this recipe.