Mutton Kola Urundai Kozhambu

1. 1

   Prepare the Mutton Meatball Mixture

   • In a grinder jar, add roasted gram dal, 2 tbsp grated coconut, 1 tsp fennel seeds, cinnamon stick, and cloves. Grind to a coarse powder.
   • To the same jar, add the minced mutton, 50g chopped shallots, green chillies, ginger garlic paste, 0.25 tsp turmeric powder, 0.5 tsp red chilli powder, 0.5 tsp salt, and 2 tbsp coriander leaves.
   • Grind the mixture in short pulses without adding any water until everything is well combined into a thick, coarse paste. Avoid over-grinding to maintain texture.
2. 2

   Shape and Fry the Kola Urundai (Meatballs)

   • Transfer the mutton mixture to a bowl. Grease your palms with a little oil and shape the mixture into small, smooth, lime-sized balls.
   • Heat 2 cups of oil in a kadai or deep pan over medium flame. The oil should be hot but not smoking.
   • Gently slide the meatballs into the hot oil in batches, ensuring not to overcrowd the pan.
   • Fry for 5-7 minutes, turning them occasionally, until they are evenly golden brown and cooked through to the center.
   • Remove the fried meatballs with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Prepare the Gravy Base

   • Soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze well to extract the juice, then strain and discard the pulp. Set the tamarind water aside.
   • In a clean grinder jar, combine 0.5 cup grated coconut, 1 tsp fennel seeds, poppy seeds, and cashew nuts. Add a little water and grind to a very smooth, fine paste.
   • Heat sesame oil in a heavy-bottomed pan or clay pot over medium heat. Add mustard seeds and let them splutter.
   • Add urad dal, cumin seeds, fenugreek seeds, and curry leaves. Sauté for 30 seconds until aromatic.
   • Add the peeled shallots and sauté for 4-5 minutes until they turn soft and translucent.
4. 4

   Cook the Kozhambu (Gravy)

   • Add the chopped tomatoes to the pan and cook for 5-6 minutes until they become soft and mushy.
   • Lower the heat and add 0.5 tsp turmeric powder, 1.5 tsp red chilli powder, and 2 tsp coriander powder. Sauté for 1 minute until the raw smell of the spices disappears.
   • Add the ground coconut paste and cook for 5-7 minutes, stirring continuously, until it becomes fragrant and oil begins to separate from the sides of the paste.
   • Pour in the prepared tamarind extract and 2 cups of water. Add 1 tsp of salt, mix well, and bring the gravy to a boil.
5. 5

   Simmer and Finish the Dish

   • Once the gravy boils, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, allowing the flavors to meld and the gravy to thicken slightly.
   • Gently drop the fried mutton meatballs one by one into the simmering gravy.
   • Cook on low heat for another 8-10 minutes, allowing the meatballs to absorb the gravy. Avoid stirring vigorously to prevent them from breaking.
   • Turn off the heat, garnish with fresh coriander leaves, and let the kozhambu rest for at least 15 minutes before serving for the best flavor.

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