Mutton Kola Urundai Kuzhambu

Name: Mutton Kola Urundai Kuzhambu
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 500 g mutton (boneless, minced); 18 pcs shallot (small; 8 for meatballs, 10 for gravy); 10 pcs garlic (cloves; 4 for meatballs, 6 for gravy); 2 inch ginger (1 inch for meatballs, 1 inch for gravy); 6 pcs dried red chili (2 for meatballs, 4 for gravy); 2 pcs green chili (slit for gravy); 0.75 cup grated coconut (fresh; 0.25 cup for meatballs, 0.5 cup for gravy); 1 tsp poppy seeds (for meatball mixture); 1.5 tsp fennel seeds (0.5 tsp for meatballs, 1 tsp for gravy); 1 tsp cumin seeds (0.5 tsp for meatballs, 0.5 tsp for gravy); 1 tsp black peppercorns (for gravy); 2 tsp coriander seeds (for gravy); 2 tbsp pottukadalai (roasted gram for binding the meatballs); 16 pcs curry leaves (6 for meatballs, 10 for gravy); 3 tbsp coriander leaves (chopped); 2 pcs tomato (medium, chopped); 1 pinch turmeric powder (for gravy); 0.5 tsp red chili powder (for gravy); 0.5 tsp salt (divided between meatballs and gravy); 4 tbsp oil (2 tbsp for frying meatballs, 2 tbsp for gravy); 2 cup water (for grinding and gravy)

RATING

4.4/5(67)

TASTE SCORE

9/10

Spiced mutton meatballs are shaped, lightly fried, and finished in a peppery South Indian gravy. Rich with coconut, fennel, and curry leaves, this Chettinad-style kuzhambu is deeply savory and made to be eaten with rice.

PREP

30m

COOK

45m

SERVES

1 CUP KUZHAMBU WITH 4-5 MEATBALLS

677 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prep the ingredients.
1.Peel the shallots, garlic, and ginger.
2.Chop the tomatoes and slit the green chilies.
3.Pick and rinse the curry leaves and coriander leaves.
saute · ~5 min
Cook the spices for the meatball mix.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add 8 shallots, 4 garlic cloves, 1 inch ginger, 2 dried red chilies, 6 curry leaves, 0.5 tsp fennel seeds, and 0.5 tsp cumin seeds.
3.Cook until the shallots soften and the mixture smells fragrant.
4.Add 0.25 cup grated coconut and cook 1 minute more.
TIPCool this mixture fully before grinding so the meatball mix stays firm.
mix · ~10 min
Grind and shape the kola urundai.
1.Grind the sautéed mixture with pottukadalai and poppy seeds to a coarse paste, using a little water only if needed.
2.Mix the ground paste with the minced mutton and half the salt.
3.Shape the mixture into small tight balls of even size.
TIPKeep the balls small and compact so they hold together in the gravy.
fry · ~7 min
Lightly fry the meatballs.
Heat 2 tbsp oil in a kadai over medium heat. Fry the mutton balls in batches, turning gently, until lightly browned outside but not fully cooked through.
TIPDo not crowd the pan or the meatballs may break when turned.
saute · ~7 min
Cook the masala for the gravy.
1.In the same pan, heat the remaining 2 tbsp oil.
2.Add 10 shallots, 6 garlic cloves, 1 inch ginger, 4 dried red chilies, 1 tsp fennel seeds, 0.5 tsp cumin seeds, 1 tsp black peppercorns, and 2 tsp coriander seeds.
3.Cook until the shallots soften and the spices turn aromatic.
4.Add 0.5 cup grated coconut and cook until lightly toasted.
mix · ~5 min
Grind the gravy base.
Cool the sautéed gravy mixture slightly, then grind it with the tomatoes and a little water to a smooth paste.
simmer · ~10 min
Cook the kuzhambu.
1.Pour the ground gravy paste back into the pan.
2.Add turmeric powder, red chili powder, the remaining salt, green chilies, and 1.5 cups water.
3.Bring to a gentle simmer and cook until the raw smell leaves and the gravy thickens slightly.
simmer · ~12 min
Finish the meatballs in the gravy.
Slide the fried mutton balls into the simmering gravy. Cover and cook on low heat until the meatballs are cooked through and the kuzhambu is rich and well blended.
TIPKeep the gravy at a gentle simmer and avoid stirring hard after the meatballs go in.
garnish · ~1 min
Garnish with coriander leaves and curry leaves.
serve · ~1 min
Serve hot with rice.

PRO TIPS

What to keep in mind.

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

1
Cool the sautéed meatball masala completely before grinding, or the kola mixture can turn loose and hard to shape.
2
Grind the meatball paste coarse, not smooth; a little texture helps the urundai stay firm after frying and simmering.
3
If the mutton mixture feels sticky, chill the shaped balls for 15 to 20 minutes before frying.
4
Brown the meatballs only lightly at first; they finish cooking in the kuzhambu and stay tender inside.
5
Toast the coconut for the gravy until just pale golden to deepen the Chettinad flavor without making it bitter.
6
Once the meatballs go into the gravy, swirl the pan instead of stirring with a spoon to prevent breakage.
7
This kuzhambu tastes even better after resting for a few hours, when the pepper, fennel, and curry leaf flavors settle into the gravy.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Steam the shaped kola urundai briefly or air-fry them instead of pan-frying, then simmer gently in the gravy for a lighter version.

spicier

Spicier

Increase black peppercorns and dried red chilies in the gravy for a hotter, more traditional Chettinad-style heat.

with egg binding

With-egg binding

If your mince is very loose, mix in a little beaten egg before shaping for sturdier meatballs that are easier for beginners.

thicker kuzhambu

Thicker-kuzhambu

Reduce the added water slightly and simmer longer for a richer gravy that pairs especially well with idiyappam or dosa.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main Dish

Minced mutton makes this kuzhambu hearty and satisfying, with substantial protein that helps make it a filling meal with rice.

✓

Spice-Driven Digestive Support

Fennel, cumin, ginger, garlic, and black pepper are classic South Indian spices that add aroma while also being valued for digestive comfort.

✓

Herb and Coconut Balance

Curry leaves, coriander leaves, tomato, and coconut add freshness, body, and plant compounds that round out the richness of the meat.

QUESTIONS?

Frequently asked questions

The mixture may be too wet or too finely ground. Use very little water while grinding, shape the balls tightly, fry them lightly first, and simmer gently without vigorous stirring.