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Tender, spiced mutton meatballs simmered in a tangy, aromatic Chettinad-style tamarind gravy. A classic South Indian dish that pairs perfectly with hot rice.
For 4 servings
Prepare the Kola Urundai Mixture
Form and Fry the Kola Urundai
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Tender, spiced mutton meatballs simmered in a tangy, aromatic Chettinad-style tamarind gravy. A classic South Indian dish that pairs perfectly with hot rice.
This chettinad recipe takes 90 minutes to prepare and yields 4 servings. At 569.52 calories per serving with 16.62g of protein, it's a advanced recipe perfect for lunch or dinner.
Prepare the Gravy Base
Cook the Kuzhambu (Gravy)
Combine and Finish
Replace mutton keema with finely minced chicken or turkey for a lighter version. Adjust cooking times accordingly.
For a lower-fat option, bake the meatballs instead of deep-frying. Arrange them on a baking sheet and bake at 200°C (400°F) for 20-25 minutes, or until golden and cooked through. You can also cook them in an air fryer.
Incorporate vegetables like drumsticks, brinjal (eggplant), or potatoes into the kuzhambu. Add them after sautéing the tomatoes and cook until tender before adding the tamarind extract.
To make it nut-free, you can skip the coconut paste. To thicken the gravy, increase the amount of onions and tomatoes, or add a slurry of 1 tbsp rice flour mixed with water at the end.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Spices like fennel seeds, coriander, and fenugreek used in the kuzhambu are known for their digestive properties, helping to reduce bloating and improve gut health.
Turmeric, a key spice in this recipe, contains curcumin, a powerful compound with potent anti-inflammatory and antioxidant effects that can help combat cellular damage.
A single serving of Mutton Kola Urundai Kuzhambu contains approximately 480-550 calories, depending on the amount of oil absorbed during frying and the fat content of the mutton.
This dish is a good source of protein and iron from mutton. However, it is high in calories and fat due to the deep-frying method and use of coconut. To make it healthier, consider baking or air-frying the meatballs instead of deep-frying.
The most common reason is excess moisture in the mixture. Ensure you do not add any water while grinding. The roasted gram dal (pottukadalai) acts as a binding agent; make sure you use the specified amount. Also, ensure the oil is at the correct medium-hot temperature before adding the meatballs.
Yes, you can prepare and fry the meatballs a day in advance. Store them in an airtight container in the refrigerator. Prepare the kuzhambu fresh and add the pre-fried meatballs at the end as directed.
Yes, you can use one large red onion as a substitute for shallots. However, shallots provide a unique, milder, and slightly sweeter flavor that is characteristic of Chettinad cuisine.
You can store the leftover Mutton Kola Urundai Kuzhambu in an airtight container in the refrigerator for up to 2-3 days. The flavors often improve the next day. Reheat gently on the stovetop over low heat.