Mutton Kola urundai kuzhambu, Keema/Kaima urundai kuzhambu, Mutton urundai kuzhambu – all mean the same : a tasty, spicy Meat Ball Curry. I was introduced to this curry long back in a Tamil household, where native food at its best was the norm. Here, food at home was always strictly with the warmth of softest cloth idlies (idlies made in cloth) and the taste of grandmother’s stone ground curries. The efforts put in by the ‘Efficient Mother of the House’ was and is still truly impressive. So much emphasis on perfection for even the simplest of chutnies and precision in making curries used to be a fanfare while visiting their home.
One such amazing cooking experience that I could watch was that of Urundai Kuzhambu with Lamb. Urundai literally translates as ’round’ and is used for all round structures or believed to be round – including the world. Hence, Sweet Balls like Laddus are also known as Urundai and Meat Balls are also denoted by the term Urundai and more so, the Lentil Balls are Paruppu Urundai.
I rekindled the learning experience I got approximately 16 years ago and made Urundai Kuzhambu with Lamb. Whether the recipe is the same is yet to be referred.
I took these recipes as guidelines. Thanks a ton friends!
http://myerecipecorner.blogspot.in/2012/01/kola-urundai-kuzhambu.html
and
https://www.kannammacooks.com/mutton-kola-urundai-recipe/
Special thanks to Mrs. G for introducing me to this non-vegetarian extravaganza – due to its elaborate preparation, especially making it in the traditional way possible (in today’s gadget world) with the stone grinder.
This is how I made it –
Aadu/Mutton Urundai Kuzhambu/Lamb Meat Balls in Spicy Gravy (serves 10-15 persons) – reduce according to family needs
Step I – Making the Meat Balls
Ingredients (makes appr. 35-45 urundai)
- minced meat – 1/2 kg
- grated coconut – 3/4 cup
- cardamom – 4 no.s
- cloves – 4 no.s
- garlic – 10 cloves
- ginger – 2 inch piece
- chopped onion – 1/4 cup
- green chillies – 4 no.s
- black pepper – 1 tsp
- turmeric powder – 1/2 tsp
- salt – as needed
Method of Preparation
- In a stone grinder, first grind the minced meat
- Next, add cardamom, cloves, ginger and garlic and let them mash well in the stone
- Add grated coconut and grind
- Then, add chopped onions and green chillies
5. Add salt and grind till smooth balls can be rolled out of the blended meat
6. Make small urundais and keep aside on plate.
Step II – Making the Kuzhambu/Curry
Ingredients
To saute –
- oil – 2 tbsp
- cinnamon stick – 1 inch
- cardamom – 5 pods
- cloves – 4 no.s
- bay leaves – 2 -3 no.s
- curry leaves – 15 leaves
- chopped onions – 1 cup (2 big onions)
- chopped tomato – 1/2 cup
- slit green chillies – 2 no.s
Make a paste-
- grated coconut – 1/2 cup
- ginger – 2 inch piece
- garlic – 8 cloves
- fennel seeds – 2 tsp
- black pepper – 1 tsp
- red chilli powder – 2 tsp or more
- coriander powder – 2 tsp
- turmeric powder – 1/4 tsp
To cook-
- tamarind juice – juice extracted from a lemon sized tamarind – 1 cup
Making of Urundai Kuzhambu
- In a large, hard bottomed pan, add oil
- Saute bay leaves, cinnamon, cardamom, cloves and curry leaves
- Add chopped onions and slit green chillies and fry until golden
4. Add tomatoes and fry until soft
5. Next, add the ground paste of coconut and spices and fry well
6. Add tamarind juice to dilute the thick paste and salt to taste
7. Cook till the raw smell of spices and coconut is gone
8. Add more water if needed, as we need to let the meat balls cook and absorb more juices of the curry
9. When the curry is done and is there is enough liquid to soak the balls, gently drop the urundais one by one
10. Do not over crowd the curry – give enough breathing/cooking space
11. Close the lid, simmer the stove and let the meat balls cook in the gravy for at least half an hour
12. Check in between for enough liquid in the pan
13. Switch off once the meat balls are cooked well. Make this curry at least 4-5 hours ahead of meal time, for juicier urundais. Serve with Idli, Dosai or Rice.
Dosaikal 