Steamed Basmati Rice with Mutton Kola Urundai Kozhambu

Ingredients

• 250 g Minced Mutton (boneless)
• 50 g Shallots (finely chopped, for meatballs)
• 2 pcs Green Chilli
• 1 tsp Ginger Garlic Paste
• 2 tbsp Roasted Gram Dal (pottukadalai)
• 2 tbsp Grated Coconut (for meatballs)
• 1 tsp Fennel Seeds (for meatballs)
• 1 inch Cinnamon Stick
• 2 pcs Cloves
• 0.25 tsp Turmeric Powder (for meatballs)
• 0.5 tsp Red Chilli Powder (for meatballs)
• 0.5 tsp Salt (for meatballs)
• 2 tbsp Coriander Leaves (chopped)
• 2 cup Oil (for deep frying)
• 3 tbsp Sesame Oil (gingelly oil)
• 1 tsp Mustard Seeds
• 0.5 tsp Urad Dal
• 0.5 tsp Cumin Seeds
• 0.25 tsp Fenugreek Seeds
• 1 sprig Curry Leaves
• 2 pcs Tomatoes (medium, finely chopped)
• 2 tsp Coriander Powder
• 15 g Tamarind (small lemon-sized ball)
• 1 tsp Poppy Seeds (khus khus)
• 5 pcs Cashew Nuts
• 3 cup Water (divided for soaking tamarind and for gravy)

Instructions

1. 1

   Prepare the Mutton Meatball Mixture

   • In a grinder jar, add roasted gram dal, 2 tbsp grated coconut, 1 tsp fennel seeds, cinnamon stick, and cloves. Grind to a coarse powder.
   • To the same jar, add the minced mutton, 50g chopped shallots, green chillies, ginger garlic paste, 0.25 tsp turmeric powder, 0.5 tsp red chilli powder, 0.5 tsp salt, and 2 tbsp coriander leaves.
   • Grind the mixture in short pulses without adding any water until everything is well combined into a thick, coarse paste. Avoid over-grinding to maintain texture.
2. 2

   Shape and Fry the Kola Urundai (Meatballs)

   • Transfer the mutton mixture to a bowl. Grease your palms with a little oil and shape the mixture into small, smooth, lime-sized balls.
   • Heat 2 cups of oil in a kadai or deep pan over medium flame. The oil should be hot but not smoking.
   • Gently slide the meatballs into the hot oil in batches, ensuring not to overcrowd the pan.
   • Fry for 5-7 minutes, turning them occasionally, until they are evenly golden brown and cooked through to the center.
   • Remove the fried meatballs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
3. 3