Kola Urundai Kuzhambu, Steamed Basmati Rice and Beetroot Poriyal

Instructions

1. 1

   Prepare the Meatball (Kola Urundai) Mixture

   • In a grinder jar, add the soaked and drained chana dal, green chillies, 1 tsp fennel seeds, cinnamon stick, cloves, and green cardamom. Pulse a few times to get a coarse mixture.
   • Add the mutton keema and 1/4 cup grated coconut to the jar. Grind everything together into a coarse, thick paste without adding any water. The moisture from the keema is sufficient.
   • Transfer the ground mixture to a large bowl. Add 0.5 cup finely chopped shallots, ginger-garlic paste, 1/4 tsp turmeric powder, 1 tsp red chilli powder, chopped coriander leaves, and 1 tsp salt.
   • Using your hands, mix thoroughly until all the ingredients are well combined.
2. 2

   Shape and Fry the Meatballs

   • Take small portions of the mixture and roll them into smooth, crack-free balls, about 1.5 inches in diameter. You should get approximately 18-20 meatballs.
   • Heat 2 cups of oil in a kadai or deep pan over medium flame. To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the top.
   • Carefully slide 5-6 meatballs into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 6-8 minutes, turning them gently and occasionally, until they are evenly deep golden brown and cooked through.
   • Remove the fried meatballs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat the process for the remaining meatballs.
3. 3

   Prepare the Gravy (Kuzhambu) Paste

   • In a clean grinder jar, combine 1/2 cup grated coconut, 1 tsp fennel seeds, poppy seeds, and cashew nuts.
   • Add about 1/4 cup of water and grind to a very smooth, fine paste. Set this paste aside.
4. 4

   Cook the Gravy Base

   • Heat 3 tbsp of gingelly oil in a heavy-bottomed pan or pot over medium heat.
   • Add the mustard seeds and allow them to splutter. Then add the fenugreek seeds and curry leaves, and sauté for about 30 seconds until aromatic.
   • Add the 1 cup of sliced shallots and sauté for 6-7 minutes, stirring frequently, until they become soft and translucent.
   • Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
5. 5

   Simmer the Kuzhambu

   • Reduce the heat to low. Add 1/2 tsp turmeric powder, 1.5 tsp red chilli powder, and 2 tsp coriander powder. Sauté for 2 minutes until the raw smell of the spices dissipates.
   • Add the ground coconut paste and cook for 3-4 minutes, stirring continuously, until the paste is fragrant and oil starts to separate at the edges.
   • Squeeze the juice from the soaked tamarind, discarding the pulp. Add this tamarind extract (about 1 cup) to the pan along with 2 cups of water and 1.5 tsp salt. Stir well.
   • Bring the gravy to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, allowing the gravy to thicken and the flavors to meld.
6. 6

   Combine and Serve

   • Once the gravy has reached your desired consistency, gently place the fried meatballs into the simmering gravy.
   • Allow them to simmer for just 2-3 minutes. Avoid overcooking, as this can cause them to break apart.
   • Turn off the heat and let the kuzhambu rest for at least 15 minutes before serving. This allows the meatballs to absorb the gravy's flavors.
   • Serve hot with steamed rice, idli, dosa, or idiyappam.