Tender, spiced mutton meatballs simmered in a tangy, aromatic Chettinad-style tamarind gravy. A classic South Indian dish that pairs perfectly with hot rice.
Prep35 min
Cook55 min
Soak15 min
Servings4
Serving size: 1 cup(1 cup kuzhambu with 4-5 meatballs)
570cal
17gprotein
27gcarbs
Ingredients
250 g Mutton Keema (finely minced)
150 g Shallots (peeled, divided)
2 tbsp Ginger Garlic Paste (divided)
2 pcs Green Chillies
1.5 tsp Fennel Seeds (divided)
1 inch Cinnamon Stick
3 pcs Cloves
0.75 tsp Turmeric Powder (divided)
3 tsp Red Chilli Powder (adjust to taste, divided)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
Crispy, golden-brown potato cubes tossed with simple South Indian spices. A perfect and quick side dish that pairs wonderfully with rice, sambar, or rasam, ready in just 30 minutes.
About Mutton Kola Urundai Kuzhambu, Steamed Basmati Rice and Potato Fry
Melt-in-mouth Mutton Kola Urundai Kuzhambu with fluffy rice and crispy potato fry. Pure comfort food!
This chettinad dish is perfect for dinner. With 1063.69 calories and 24.76g of protein per serving, it's a nutritious choice for your meal plan.
46gfat
3 tbsp
Roasted Gram Dal
(pottukadalai)
0.75 cup Fresh Grated Coconut (divided)
3 tbsp Coriander Leaves (chopped, divided)
1.5 tsp Salt (or to taste, divided)
2 cup Oil (for deep frying)
3 tbsp Sesame Oil (gingelly oil)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
1 sprig Curry Leaves
2 pcs Tomatoes (medium, finely chopped)
2 tsp Coriander Powder
25 g Tamarind (seedless)
3 cup Water (divided)
Instructions
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
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
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
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
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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Potatoes (About 3-4 medium, peeled and cut into 1/2-inch cubes)
4 cups Water (For soaking the potatoes)
4 tbsp Vegetable Oil (Or any neutral cooking oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Optional, for added crunch)
10 leaves Curry Leaves (Fresh or dried)
0.25 tsp Hing (Use gluten-free hing for a gluten-free dish)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
Peel the potatoes and chop them into uniform 1/2-inch cubes.
Place the cubes in a large bowl of cold water and let them soak for 10-15 minutes. This removes excess starch and helps them get crispy.
Drain the potatoes completely using a colander and pat them thoroughly dry with a kitchen towel. This step is crucial to prevent splattering and to ensure they fry well.
2
Temper the Spices
Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
Add the urad dal and fry for about 1 minute until it turns a light golden brown.
Carefully add the curry leaves and hing, and sauté for another 30 seconds until the leaves are crisp and fragrant.
3
Cook the Potatoes
Add the dried potato cubes to the pan. Sprinkle with turmeric powder and salt.
Stir well to ensure all the potato pieces are evenly coated with the oil and spices.
Spread the potatoes in a single layer. Cover the pan and cook on low-medium heat for 5-7 minutes, until they are about 50% cooked and slightly tender when pierced with a fork.
4
Fry Until Crispy
Uncover the pan and increase the heat to medium.
Continue to cook for another 10-12 minutes, stirring gently every 2-3 minutes.
Allow the potatoes to form a golden-brown crust on the bottom before flipping. Avoid stirring too frequently as this will prevent them from becoming crispy.
Cook until the potatoes are tender on the inside and crisp and golden on the outside.
5
Add Final Spices and Serve
Once the potatoes are perfectly cooked, reduce the heat to low.
Sprinkle the red chili powder over the potatoes and mix gently to coat them evenly.
Cook for one more minute, being careful not to burn the chili powder.
Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.