Mutton Kola Urundai Kozhambu

1. 1
   prep · ~10 min

   Prepare the ingredients.

   1.Finely chop the onions and tomatoes.

   2.Peel the shallots, ginger, and garlic.

   3.Powder the roasted gram dal if it is not already powdered.

   4.Keep all the whole spices, coconut, and curry leaves ready.
2. 2
   pressure cook · ~25 min

   Cook the mutton until tender.

   1.Place the mutton in a pressure cooker with the shallots, half the ginger, half the garlic, 0.5 cup water, 0.25 tsp salt, and 1 pinch turmeric powder.

   2.Cook on medium heat for 4 to 5 whistles until the mutton is tender and the water is almost absorbed.

   3.Let the pressure drop naturally.

   4.Cool the mixture slightly before grinding.

   TIPCook the mutton until quite soft so the kola mixture binds well and stays light.
3. 3
   saute · ~4 min

   Cook the masala for the kola mixture.

   1.Heat 1 tsp oil in a small pan over medium heat.

   2.Add 1 tsp fennel seeds, cumin seeds, poppy seeds, black pepper, 2 cloves, 1 piece cardamom, and a small piece of cinnamon.

   3.Add the grated coconut and sauté until lightly aromatic, about 2 minutes.

   4.Turn off the heat and cool the mixture.

   TIPDo not brown the coconut deeply or the kola balls can taste bitter.
4. 4
   mix · ~12 min

   Grind and shape the kola balls.

   1.Pulse the cooked mutton mixture with the sautéed coconut masala into a coarse paste.

   2.Transfer to a bowl and mix in 1 chopped onion, roasted gram dal powder, 1 tbsp cilantro, and the egg.

   3.Shape the mixture into small tight balls with lightly oiled hands.

   4.Set the balls aside on a plate.

   TIPKeep the mixture coarse, not pasty, so the kola balls hold shape and stay meaty.
5. 5
   fry · ~10 min

   Fry the kola balls.

   1.Heat the oil for frying over medium heat.

   2.Slide in a few kola balls at a time and fry until evenly browned.

   3.Lift them out gently and drain them well.

   4.Repeat with the remaining kola balls.

   TIPFry on medium heat only; high heat colors the outside too fast and can split the balls.
6. 6
   temper · ~2 min

   Start the kozhambu base.

   1.Heat 2 tbsp oil in a kadai over medium heat.

   2.Add the bay leaf, star anise, remaining cloves, remaining cardamom, remaining cinnamon, remaining fennel seeds, and 1 sprig curry leaves.

   3.Let the spices sizzle for a few seconds until fragrant.
7. 7
   saute · ~12 min

   Cook the onions and tomatoes.

   1.Add the remaining onions and sauté until golden, about 6 minutes.

   2.Add the remaining ginger, remaining garlic, and green chili, then cook for 1 minute.

   3.Add the tomatoes and cook until soft and jammy.

   4.Stir in the red chili powder, coriander powder, garam masala, and the remaining salt.

   TIPCook the tomatoes down well so the gravy tastes rounded and not sharp.
8. 8
   simmer · ~10 min

   Simmer the kozhambu.

   Pour in the remaining water and bring the gravy to a gentle simmer. Cook for 10 minutes until the masala thickens slightly and the oil starts to rise on top.

9. 9
   simmer · ~6 min

   Add the kola balls to the gravy.

   Gently slide the fried kola balls into the simmering kozhambu. Spoon a little gravy over them and cook on low heat for 5 to 6 minutes so they absorb the flavors without breaking.

   TIPDo not stir hard after adding the balls; swirl the pan or spoon gravy over them instead.
10. 10
    garnish

    Finish with curry leaves and cilantro.

    Add the remaining curry leaves and the rest of the cilantro just before turning off the heat.

11. 11
    serve

    Serve the kozhambu hot.

    Serve hot with rice, idiyappam, dosa, or soft chapati.

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