Kola Urundai Kuzhambu

1. 1

   Step 1

   • a.Prepare the Meatball (Kola Urundai) Mixture
   • b.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.
   • c.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.
   • d.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.
   • e.Using your hands, mix thoroughly until all the ingredients are well combined.
2. 2

   Step 2

   • a.Shape and Fry the Meatballs
   • b.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.
   • c.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.
   • d.Carefully slide 5-6 meatballs into the hot oil, ensuring not to overcrowd the pan.
   • e.Fry for 6-8 minutes, turning them gently and occasionally, until they are evenly deep golden brown and cooked through.
   • f.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

   Step 3

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

   Step 4

   • a.Cook the Gravy Base
   • b.Heat 3 tbsp of gingelly oil in a heavy-bottomed pan or pot over medium heat.
   • c.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.
   • d.Add the 1 cup of sliced shallots and sauté for 6-7 minutes, stirring frequently, until they become soft and translucent.
   • e.Add the chopped tomatoes and cook for 5-6 minutes until they turn soft and mushy.
5. 5

   Step 5

   • a.Simmer the Kuzhambu
   • b.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.
   • c.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.
   • d.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.
   • e.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

   Step 6

   • a.Combine and Serve
   • b.Once the gravy has reached your desired consistency, gently place the fried meatballs into the simmering gravy.
   • c.Allow them to simmer for just 2-3 minutes. Avoid overcooking, as this can cause them to break apart.
   • d.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.
   • e.Serve hot with steamed rice, idli, dosa, or idiyappam.

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