Kola Urundai Kuzhambu

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.

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.

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.

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.