Kola urandai kulambu(mutton keema curry)

Kola urandai kulambu is one of the traditional recipe of south-India.. It is prepared with minced mutton balls(kheema) is mixed with spices, onion, roasted gram dal & coconut... It is spicy & tangy based curry with some mutton bones & brinjal... This is how my mom always prepare it... I have posted Mutton kheema balls already, that is fried version... It takes a long time to prepare but the taste is really awesome... 

The main thing is to buy the minced mutton, so that it tastes & cook well... For vegetarian, You can prepare parupu urandai kulambu with the same recipe, Add dal instead of minced mutton... Soon I will post that version too....

Preparation time- 15mins                      Cooking time- 25mins

INGREDIENTS:

FOR KULAMBU(CURRY):

Oil- 3tsp
Fennel seeds(sombu)- 1tsp
Cinnamon stick- 1/2 inch
Onion- 1+ 1(for grinding)
Tomato- 1
Curry leaves- 1 spring
Red chili powder- 1tsp
Coriander powder- 2tsp
Turmeric powder- 1/4 tsp
Salt- to taste
Water- as needed
Tamarind- 1 gooseberry size soaked in water
Coconut- 1 handful
Coriander leaves- for garnishing
Brinjal- 5
Mutton pieces with bones(left over after mincing)

FOR MUTTON KHEEMA BALLS:

Mutton kheema(minced)- 1/2 kg
Onion- 1 (chopped)
Tomato-1 (chopped)
Green chilly- 4
Ginger- 1 inch
Garlic- 6 cloves
Curry leaves- 15(chopped)
Coriander leaves- few stems chopped
Fennel seeds- 1 tsp
Cinnamon stick- 1/2 inch
Cloves- 2
Turmeric powder- 1/4 tsp
Roasted gram - 5tsp
Coconut- I handful
Salt- to taste
Egg- 1(for binding)

METHOD:

• Wash & drain the minced mutton & grind the kheema(just give pulse once/twice into smooth consistency) & keep it aside...
  
• Now take a wide bowl, add the ingredients mentioned under mutton kheema & mix well...
  
• Take a blender, add the above ingredients with little amount of water & grind into fine paste...
  
• In a mixing bowl, add the ground paste of masala, kheema, chopped coriander leaves & curry leaves & 1 EGG(for binding the balls)... Mix well... and divide the dough into equal sized small balls... keep it aside...
  
• Heat oil in a pan, add fennel seeds, cinnamon stick, onion, curry leaves, tomato...saute for 5mins... Then add red chili powder, coriander & turmeric powder... add some water & mix well... Now add chopped brinjal & left over mutton pieces with bones....
  
• Meanwhile grind the sauted onion & curry leaves with coconut into fine paste...
  
• Now add the ground paste  & tamarind pulp into curry... bring it boil for few minutes...
  
• Once its started boiling, add the kheema balls gently & cook on low flame for 15mins.... When it is completely cooked, it comes up at the top... at this note, switch off the flame & garnish with coriander leaves...
  
• Yummy mutton urandai kulambu is ready to serve with hot rice...  Mutton kheema balls &  Chicken Gravy as side dishes to make a perfect meal... 
  

NOTE- Add the mutton balls gently & flips carefully to turn them over to cook on all sides... The meat balls(kheema) is well soaked in cuury & it tastes after 2-3 hours...