KOLA URUNDAI KUZHAMBU

   

    Kola Urundai Kuzhambu recipe is a continuation of my older post - Meat Balls Recipe - Mutton Kola Urundai.  As said it is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  Fried Meat Balls can be served as an appetizer or can be added into the Curry(do not fry the Meat Balls while adding them into the Curry).  Both ways they taste good.
      I usually cook Ghee rice or Peas Pulao along with Kola Urundai Kuzhambu/Meat Balls Curry.  The spicy and tanginess of the Curry goes hand-in-hand with it. I usually add potatoes cut into thin rounds to the curry.  My Husband and Kids are ardent lovers of potatoes, especially along with Meat/Chicken gravies.  According to them, how can anybody make Non-veg curries without potatoes!!!
      Meat Ball Curry is a good accompaniment with Idli, Dosa, Idiyappam, Appam, Chapatis or Rotis.  Goes well with plain Steamed Rice, Basmati Rice, Green Peas Pulao, Malabar Ghee Rice, Biriyani etc.,


Cuisine - Chettinad (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour

HOW TO MAKE KOLA URUNDAI KUZHAMBU

 

INGREDIENTS :

For Kola Urundai Kuzhambu:

Kola Urundai /Meat Balls - 20 Nos.
Potatoes - 2 Nos. (Optional)
Onion- 2 Nos.
Ginger-Garlic Paste - 2 Tbspn
Tomato - 1 No.
Green Chillies - 3-5 Nos.
Curry Leaves - 2 Sprigs
Tamarind - 1/2 Lime Size
Coconut Milk - 1 Cup Thick + 1 Cup Thin Extract
Coriander Leaves - To Garnish
Oil - 2 Tbspn
Salt - To Taste

Spice Powders:

Turmeric Powder -1 Tspn
Red Chilli Powder - 2 Tspns
Coriander Powder - 3 Tspns
Garam Masala/Mutton Masala Powder - 1 Tspn.

Spices :

Fennel seeds - 1/2 Tspn
Cloves - 3-5 Nos.
Cinnamom Stick - 1" Piece
Cardamom - 2 Nos.
Star anise - 1 No.

METHOD :

• Make Kola Urundai /Meat Balls as per the recipe and keep them aside (Do not fry them)
• Heat Oil in a pan and splutter all the ingredients mentioned under 'Spices'.
• Saute finely chopped Onions and Curry leaves in it.
• When Onions turn translucent, add in ginger-garlic paste and saute until raw flavour goes.
• Add the ingredients mentioned under 'Spice Powders' to the above and fry on a very low flame for few minutes.
• Add Green Chillies and chopped Tomatoes into it and saute until tomatoes become soft and oil separates from the mix.
• Sprinkle some water and leave it on a low flame for few minutes.
• Add Potatoes cut into thin rounds to the above.  Add some water and mix well.
• Allow it to cook.
• Pour in the Tamarind extract, salt and allow it to boil.
• Pour the Thin Coconut Milk first and mix well.  Leave this to boil on a low flame, stirring occasionally.
• Gradually drop Meat Balls/Kola Urundai one at a time into the curry.
• Allow the Meat Balls/Kola Urundai to get cooked, flipping it slowly once or gently stir the pan.
• This is to avoid Meat balls breaking up in the gravy. 
• Now add the Thick Coconut Milk and stir the pan until everything is well combined.
• Leave it on a very low flame for few more minutes. 
• Garnish Kola Urundai Kuzhambu with Coriander Leaves.
• Serve Kola Urundai Kuzhambu hot with any dish of your preference.

For detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

NOTES :

• Adjust the spices according to your preference.
• If the Tomatoes are sour enough, adding Tamarind is purely optional.
• Can also add ground coconut paste instead of coconut milk.
• As the meat balls are sauteed and then ground, they take very less time to cook in the gravy.
• Care should be taken not to break the Meat Balls while cooking them.
• Flip them gently if needed or just stir the pan.
• Adding Potatoes to the curry is totally optional.
• While using the Meat Balls for the Curry - Do not fry the Meat Balls/Kola Urundai.