KOFTA CURRY [ OR ] KOLA URUNDAI KULAMBU
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| KOFTA CURRY |
Ingredients for Kofta or Kola Urundai:
Mutton Keema - 250 grams
Roasted Chana dal - 1 cup
(pottu kadalai/udaitha kadalai)
Fennel seeds - 1 tsp
Salt - to taste
Green chilies - 3
Garlic - 5 pods
Red Chilies - 2
Fennel seeds - 1 tsp
Cilantro leaves - 1/4 bunch
Mint leaves - 1/4 bunch
Ingredients for Gravy:
Onions finely chopped - 2
Tomato finely chopped - 2
Ginger & Garlic paste - 2 tsp
Shallots - 8
Green chilies - 2
Curry leaves - 3 twigs
Turmeric powder - 1/2 tsp
Chili powder - 2 tsp
Cloves - 5
Cinnamon - 2 inches
Cardamom - 3 pods
Fennel seeds - 2 tsp
Bay leaves - 2
Poppy seeds - 1 tsp
Fresh coconut milk - 2 tbsp
Oil - for deep frying
Salt - to taste
Cilantro leaves - 1/4 bunch
Curry leaves - 1 twig
Method:
Method Kola Urundai/Meat Balls:
Grind minced meat using your blender to thick paste.
Powder the toasted chana dal...... set aside.
Wet grind chilies, onion, cilantro, mint and fennel seeds together.
Now combine, ground meat, salt, wet-ground paste and powdered chana dal
Make equal parts out of it and small balls
Method Gravy :
In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Saute them for a while.
Now add shallots and saute till golden brown.
Add ginger & garlic paste to it.
Add tomatoes and saute for a while
Now add salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.
When the gravy boils well, add poppy seed paste and thick coconut milk to it.
Now add kola-urandai one by one in the gravy. They should be immersed in the gravy.
Cover and cook for 20 minutes or so. When the meat balls are done and yet intact in the gravy…remove from heat.
Garnish with cilantro leaves.
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| KOLA URUNDAI KULAMBU |
