Kari Kola Urundai Kuzhambu recipe (chettinad)

Kari kola Urundai kuzhambu recipe (chettinad) is one of the tastiest recipe prepared with meat, called “Kari” in Tamil. This Kari Kola urundai can be prepared without kuzhambu too and served along with rice or as starter or snacks with tomato sauce. This is one of the popular Chettinad non vegetarian recipe. See Chettinad cuisine for details about Chettinad cuisine.

Minced meat which is known as “Kothu kari” in Tamil is the main ingredient in this recipe.

Preparation time:- 60 minutes.

To Serve:- 4

Ingredients:-

To Prepare kola:-

Kothu kari – 1/2 kg

To roast in oil, cool and grind:-

• Onion big – 3
• sambar onions – 10-12
• Garlic – 8-10

• Fennel seeds – 3 tsp
• Cumin seeds – 3 tsp
• Roasted gram – 3 tsp

Grind Separately:-

• Poppy seeds/kush kush – 2 tsp
• Green chillies – 4
• Red chillies – 15
• Coconut – 1 cup

Method of Preparation:-

1. Wash mutton well, sauté in a pan, until all water disappears and keep separately.

2. In 3 tsp of oil roast all the items given above for few minutes,  cool down to room temperature and grind.

3. Grind separately the red chillies, green chillies, poppy seeds and coconut into a fine paste.

4. Grind Kothu kari separately with required salt.

5. Mix together all the above three grounded items well and make lemon size balls.

6. Heat oil in a pan and deep fry the mutton balls, and keep aside.

To Prepare kuzhambu:-

To Grind:-

• Red chillies – 10
• Coriander powder – 3 tsp
• Cumin seeds – 3 tsp
• Fennel seeds – 3 tsp
• Sambar onions – 10
• Garlic pods – 10
• Tomato – 2
• Tamarind – lemon size

For Seasoning:-

• Oil – 1 tsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Fenugreek – 1/2 tsp
• Curry leaves – few

Method:-

1. Mix the grounded items in water. Take juice from tamarind and mix with it, add salt and keep ready.

2. Heat oil in a pan, add mustard seeds, and when it splutters, add urad dal and fenugreek, when it turns golden add curry leaves and the prepared mix of kuzhambu. Let it boil.

3. When kuzhambu boils, add the Urundai two by two. Keep it in medium flame for few minutes. Transfer to bowl, and serve along with idli, dosa or rice.