Mutton Kola Urundai Kuzhambu, Steamed Basmati Rice and Potato Fry

Instructions

1. 1

   Prepare the Kola Urundai Mixture

   • In a heavy-duty blender or mixie jar, combine the mutton keema, 100g shallots, 1 tbsp ginger-garlic paste, green chillies, 1 tsp fennel seeds, cinnamon stick, cloves, 0.25 tsp turmeric powder, 1 tsp red chilli powder, roasted gram dal, 0.25 cup grated coconut, 2 tbsp coriander leaves, and 0.75 tsp salt.
   • Pulse the mixture in short bursts without adding any water. The moisture from the mutton and onions is sufficient. Scrape down the sides and pulse again until you have a thick, coarse, and well-combined paste.
   • Transfer the mixture to a bowl. Knead it gently for a minute to ensure everything is evenly mixed.
2. 2

   Form and Fry the Kola Urundai

   • Lightly grease your palms with oil. Divide the mutton mixture into 18-20 equal portions and roll them into smooth, crack-free balls (urundai).
   • Heat 2 cups of oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the surface steadily.
   • Carefully slide the meatballs into the hot oil in batches of 5-6. Do not overcrowd the pan, as this will lower the oil temperature and can cause the meatballs to break.
   • Fry for 6-8 minutes, turning them gently with a slotted spoon, until they are evenly deep golden brown and cooked through.
   • Remove the fried meatballs and drain them on a plate lined with paper towels. Set aside.
3. 3

   Prepare the Gravy Base

   • Soak the tamarind in 1.5 cups of warm water for about 20 minutes. Squeeze the pulp thoroughly to extract all the juice. Strain the liquid and discard the solids. Set the tamarind extract aside.
   • In a small blender jar, add the remaining 0.5 cup of grated coconut and 0.5 tsp of fennel seeds. Add a few tablespoons of water and grind to a very smooth, fine paste. Set aside.
4. 4

   Cook the Kuzhambu (Gravy)

   • Heat the sesame oil in a heavy-bottomed pan or clay pot over medium heat. Once hot, add the mustard seeds and let them splutter.
   • Add the fenugreek seeds and curry leaves, and sauté for 30 seconds until aromatic.
   • Add the remaining 50g of finely chopped shallots and sauté for 4-5 minutes until they turn soft and translucent.
   • Stir in the remaining 1 tbsp of ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-7 minutes, until they become soft, mushy, and oil starts to separate from the sides.
   • Lower the heat and add the spice powders: remaining 0.5 tsp turmeric powder, 2 tsp red chilli powder, and 2 tsp coriander powder. Sauté for 1-2 minutes until fragrant.
   • Pour in the prepared tamarind extract, the remaining 1.5 cups of water, and the remaining 0.75 tsp of salt. Stir well and bring the mixture to a rolling boil.
   • Reduce the heat to low, cover the pan, and let the gravy simmer for 12-15 minutes. This step is crucial to cook out the raw smell of the tamarind and spices.
5. 5

   Combine and Finish

   • Uncover the pan and stir in the ground coconut-fennel paste. Mix well and let it simmer for another 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
   • Turn off the heat. Gently add the fried mutton kola urundais into the hot kuzhambu. Do not stir vigorously. Let them soak in the gravy for at least 10-15 minutes before serving. This allows them to absorb the flavors without breaking.
   • Garnish with the remaining 1 tbsp of chopped coriander leaves. Serve hot with steamed rice, idli, or dosa.