Kola Urundai Kuzhambu

Name: Kola Urundai Kuzhambu
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g mutton (boneless, minced); 12 pcs shallot (peeled; 6 for meatballs and 6 for gravy); 2 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 8 pcs garlic (cloves, peeled); 0.5 cup fresh coconut (grated); 1 tsp fennel seeds (divided); 0.5 tsp cumin seeds; 1 tsp poppy seeds; 4 pcs dried red chili; 0.5 tsp black peppercorns; 1 inch cinnamon (divided); 4 pcs cloves (divided); 2 pcs green cardamom; 12 pcs curry leaves (divided); 1 pinch turmeric powder (for gravy); 0.5 tsp red chili powder (for gravy); 1 tsp coriander powder (for gravy); 0.5 tsp salt (divided); 3 tbsp oil (divided); 2 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(58)

TASTE SCORE

9/10

Tender Tamil-style mutton meatballs simmered in a deeply spiced onion-tomato gravy. This homestyle kuzhambu has warm roasted spices, coconut, and a rich finish that pairs beautifully with rice or idiyappam.

PREP

30m

COOK

50m

SERVES

1 CUP KUZHAMBU WITH 4-5 MEATBALLS

571 cal

SERVINGS

METHOD · 8 STEPS

roast · ~4 min
Roast the spices and coconut for the meatballs.
1.Heat a small pan over low heat and dry roast 0.5 tsp fennel seeds, cumin seeds, poppy seeds, 2 dried red chili, black peppercorns, 0.5 inch cinnamon, 2 cloves, and 6 curry leaves for 1-2 minutes.
2.Add the grated coconut and roast until lightly golden and fragrant, about 2 minutes.
3.Take the pan off the heat and let the mixture cool slightly.
TIPKeep the heat low so the coconut turns golden without burning.
mix · ~10 min
Grind and shape the kola urundai mixture.
1.Pulse the roasted mixture with 6 shallots, half the ginger, 4 garlic cloves, and a pinch of salt to a coarse paste without adding water.
2.Add the coarse paste to the minced mutton and mix well until the mixture holds together.
3.Shape into 12 small, tight meatballs with lightly oiled hands.
TIPDo not grind the mutton mixture too smooth or the meatballs can turn dense.
fry · ~5 min
Fry the meatballs lightly.
Heat 1 tbsp oil in a wide pan over medium heat. Fry the meatballs in batches, turning gently, until lightly browned on the outside for 4-5 minutes. Remove and keep aside; they will finish cooking in the gravy.
TIPHandle them gently at first and wait for the crust to form before turning.
saute · ~12 min
Make the kuzhambu base.
1.Heat the remaining 2 tbsp oil in a kadai over medium heat.
2.Add the remaining fennel seeds, 0.5 inch cinnamon, 2 cloves, green cardamom, and remaining curry leaves; sauté for 20-30 seconds.
3.Add the remaining 6 shallots, remaining ginger, and remaining 4 garlic cloves; cook until the shallots soften and smell sweet, about 4-5 minutes.
4.Add the chopped tomato and cook until soft and pulpy, about 5 minutes.
5.Stir in turmeric powder, red chili powder, coriander powder, and the remaining salt.
mix · ~5 min
Blend the gravy masala.
Cool the sautéed mixture for a few minutes, then grind it with 0.5 cup water to a smooth paste.
simmer · ~17 min
Cook the gravy and finish the meatballs.
1.Return the ground masala to the kadai and cook for 2 minutes, stirring well.
2.Add the remaining 1.5 cups water and bring the gravy to a gentle simmer.
3.Slide in the fried meatballs carefully and cover the pan.
4.Simmer on low heat until the meatballs are cooked through and the gravy thickens slightly, 12-15 minutes.
TIPKeep the gravy at a gentle simmer so the meatballs stay tender and do not break.
garnish
Garnish with coriander leaves.
serve
Serve hot with rice or idiyappam.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pulse the roasted masala just to a coarse paste; extra grinding makes the kola urundai tight instead of tender.
2
If the meatball mixture feels loose, chill it for 15-20 minutes before shaping so it firms up naturally.
3
Brown the meatballs only lightly in step 3; they should not cook through before they finish in the kuzhambu.
4
Use a wide pan for frying and simmering so the meatballs sit in a single layer and stay intact.
5
After adding the blended gravy back to the kadai, cook it until the raw onion smell disappears before adding water.
6
Once the meatballs go into the gravy, swirl the pan instead of stirring hard to prevent them from breaking.
7
This kuzhambu tastes even better after resting 30 minutes, when the mutton and roasted spice flavors meld into the gravy.