Chettinad Kola Urundai Kuzhambu Recipe – Mutton Keema Recipes with step wise pictures.
Delicious spicy kola urundai kuzhambu which taste so delicious. This goes well with cooked rice or roti. It taste great with idli or dosa too.
I have been wanting to make this curry for quite sometime now. Finally i made it few weeks back when hubby got minced mutton. The curry turned out super delicious. The kola urundai was so soft and tasted so flavourful.
Hope you will give this a try and let me know how it turns out for you.
- Mutton Mince (Keema) - 500 grams
- Green Chilli - 1
- Pepper - 1 tsp
- Fennel seeds / Sombu / Saunf - 1 tsp
- Cinnamon / Pattai - 1 small piece
- Cardamom / Yelakai - 3
- Cloves / Krambu - 3
- Bay Leaf - 1
- Cumin Seeds / Jeerakam - 1 tsp
- Ginger Garlic paste - 1 tblsp
- Chilli Powder - 1 tsp
- Turmeric Powder - 1 tsp
- Salt to taste
- Water - 2 cup
- Coriander Leaves - ½ cup
- Coconut - ¼ cup
- Roasted Gram Dal / Pori Kadalai - ½ cup powdered (as needed)
- Onion - 1 medium size
- Curry leaves a small handful
- Coconut Oil - 4 tblsp
- Mustard Seeds / Kaduku - 1 tsp
- Curry leaves a sprig
- Onion - 1 large chopped finely
- Ginger Garlic Paste - 2 tblsp
- Tomato - 2 chopped finely
- Chilli powder - 1 tblsp
- Coriander Powder - 2 tblsp
- Cumin Powder - 2 tsp
- Turmeric Powder - 1 tsp
- Garam Masala Powder - 1 tblsp
- Salt to taste
- Tamarind Paste - 2 tsp
- Salt to taste
- Coriander leaves a handful chopped finely.
- Coconut - ¾ cup
- Roasted Gram Dal / Pori Kadalai - 1.5 tblsp
- Fennel Seeds / Sombu / Saunf - 1 tsp
- Make the kola urundai. Take mutton mince to water in a pot and cook for 7 to 10 mins. Drain the water and reserve the stock.
- Take onion and curry leaves in a blender and crush coarsely.
- Add mutton mince mix, coriander leaves, coconut and blend till combined.
- Add it in a plate add in roasted gram dal powder and mix well.
- Shape into ball.
- Deep fry in hot oil till golden. Drain and set aside.
- Now make the gravy. Heat oil in a pan, add in all mustard and curry leaves.
- Add onions and cook till golden brown.
- Add ginger garlic paste and saute for a min.
- Add in tomatoes and cook till mushy.
- Add in spice powders and salt and mix well.
- Add water, tamarind, salt and coconut masala,
- Simmer for 10 mins.
- Now add in kola urundai and coriander leaves and mix well.
- Serve.
Pictorial:
1)Take roasted gram dal in a blender
2)Powder it fine.
3)Take ground lamb in a pan
4)Add in fennel seeds, cloves, bay leaf, cumin seeds, cinnamon and cardamom.
5)Add ginger garlic paste
6)Add in black pepper
7)Add in turmeric, chilli powder and salt.
8)Add in water and green chillies
9)Now mix everything and cook that for 5 to 6 mins.
10)Cook till mutton is cooked.
11)Now it is done.
12)Drain the meat
13)Reserve the stock for gravy
14)Now make the mix for kola urundai. Take onions and curry leaves in a blender
15)Pulse few times to crush them
16)Add in cooked meat mix
17)Add in coriander leaves and mint leaves
18)Add some coconut
19)Pulse till mixed
20)Add in the powdered gram dal mix
22)Mix well
23)shape it into small balls
24)Deep fry in hot oil till golden
25)Drain them
26)Drain them
27)Now for kuzhambu. Take coconut in a blender
28)Add fennel seeds and gram dal
29)Puree till smooth
30)Heat oil in a pan. Add mustard seeds and curry leaves
31)Add chopped onions
32)Cook them down.
33)Cook till golden brown
34)Add ginger garlic paste
25)Add tomatoes
36)Cook till it gets mushy
37)Add in coriander, chilli, cumin, garam masala and turmeric powder
38)Mix well
39)Add mutton stock.
40)add little tamarind
41)Add coconut mix
42)Add salt.
43)Cook till oil separates
44)Now it is done.
44)Add kola urundai
45) Turn off the flame and add coriander leaves.
46)Serve
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