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...

Thalapakatti MUTTON Biriyani...

Biriyani is all time favorite for all, especially mutton biriyani.... Actually I prepared this recipe for my chweeeet hubby who returned back home after a long vacation.. (small welcome treat for him)... I have tried  Biriyani many times in chicken, mutton, prawn & already posted on my blog... 

But thalapakatti mutton biryani is my dream because it is very famous in southern part of TAMILNADU... this biriyani gives special taste because of JEERAGA SAMBA rice & marinated mutton pieces, it adds nice flavor to recipe... And the main secret of the recipe is to grind the each ingredients & fry them along with onions & other masalas.... It is easy to prepare in pressure cooker & homemade spice masala gives nice aroma to the biriyani... It goes well with  Chicken Gravy & raita... 

Check it out the delicious treat recipe:

Preparation time- 15mins                Marinating time- 30 mins                   Cooking time- 40 mins

INGREDIENTS:

FOR MARINATION:

Mutton pieces- 500 gms

Chili powder- 1tsp

Coriander powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Curd- 1 tsp

Salt- pinch

OTHER INGREDIENTS:

Ghee- 4tsp

Oil- 7tsp

Bay leaf - 3

Star anise- 2

Onions- 3

Tomatoes- 2

Green chilly- 6

Mint leaves- 1 handful

Garlic- 4 cloves

Red chili powder- 1.5 tsp

Coriander powder- 2 tsp

Salt- as needed

SEERAGA SAMBA RICE- 2 CUPS

Water- 2.5 cups

Mutton boiled water- 1 cup 

Coconut milk- 1 cup

Lime juice- 3 tsp

FOR GRINDING:( Biriyani masala)

Fennel seeds( sombu) - 1.5 tsp

Cinnamon sticks- 1 inch

Cloves- 3

Cardamom- 5

Garlic- 4 cloves

Ginger- 1/2 inch

Onion- 1(small)

Mint leaves(handful)- grind separately

METHOD:

• First wash & clean the mutton pieces thoroughly...
  

  
• Marinate the mutton pieces with the ingredients mentioned under MARINATION... keep it aside for 30 to 45 mins....
  

  
• Meanwhile grind the biriyani masala, first powdered the spices & later add the onion, garlic & ginger.... grind into fine paste.... keep it aside...
  

  
• And pressure cook the marinated mutton pieces into 3 whistles...
  

  
• Soak rice for 15 mins...not more than that...
• Heat oil & ghee in a pressure cooker, add bay leaves, star anise... then add sliced onions, green chilly, mint leaves, garlic...saute till golden brown.... then add the chopped tomatoes into it....
  

  
• Now add the red chili & coriander powder, along with that add salt & mix well.... then add the ground masala, mint paste & stir well.....
  

  
• Add in the boiled mutton pieces & mix well....
  

  
• Add the mutton boiled water(1 cup), Coconut milk(1 cup) & water- 2.5 cups.... I have added 4.5 cups in total....
  

  
• Then add the soaked rice & drizzle 3 tsp of lime juice( for stickiness)..... stir well....
  

  
• Bring them to boil & cover the lid... rise the flame & allowed to cook for 2 whistles.... Once the pressure releases, open the lid... it is completely well-cooked....
  

  
• Wowwww.....yummmmy THALAPAKATTI mutton biriyani is ready to serve with  Chicken Gravy& raita.... Enjoyyyyy the day!!!!!!!!
  

  

NOTE- Marinate the mutton is most important & adding water is 1:2 ratio... you can add 1 cup of rice with 1.5 or 2 cups of water.... Adding biriyani masala add nice flavor to the biriyani....

 

Aatukaal Soup/ Lamb or Goat Leg's Soup

Aatukaal soup is easy to prepare...very healthy too.... It can be prepared with legs of lamb/goat... It is rich in calcium and iron.... It is preferably have in early morning... especially for growing kids... Bone-based soups contains lots of CALCIUM  which is essential for the body's BONE building & teeth strengthening needs....

  Usually my mom prepared the lamb leg soup at night & she slightly warm & give at early morning... it is so aromatic & fragnant soup.... My dad is huge fan of it.... This recipe is completely from my AMMA's kitchen... My hubby always love this lamb soup, he is also bigggg fan of it.... Here i have used AUSTRALIAN lamb leg... In INDIA, especially in south-India it is long process... First they peel off the skin & roast them over open fire to burn the hair from the feet... But it is extremely tastes good than white lamb legs.... 

INGREDIENTS:

Goat/Lamb leg- 10

Onion(big)- 2

Shallots(small onions)- 5

Tomato- 2

Curry leaves- 1spring

Coriander leaves- 1handfull

Mint leaves- 10

Crushed ginger- 1inch

Garlic- 5 cloves

Green chilli- 4

Pepper- jeera powder- 3tsp

Chilli powder- 1.5tsp

Coriander powder- 1.5 tsp

Turmeric powder- 1/4 tsp

Salt- to taste

FOR TEMPERING:

Fennel seeds(sombu)- 1tsp

Bay leaves- 3

Cinnamon stick - 1 

METHOD: 

• First clean & wash the leg....if you using roasted leg, wash 2 or 3 times.....keep it aside...
• Heat 2tsp of oil in  PRESSURE COOKER, add the ingredients mentioned under tempering...
• Next add chopped onions, saute till golden brown...then add green chillies, curry & mint leaves, crushed ginger, garlic & saute well.... You can get nice aroma because of mint & garlic...
• Add in tomatoes & saute for 3-4 mins.....
• 
  
  
• Once the tomatoes get smashed well, add in masala powder like chilli, turmeric & coriandr powders....at this note add the pepper- Jeera powder.. it is the secret ingredient of the soup.... mix well... 
  
• Add 3 / 4 cups of water & salt...mix well.... now add the washed lamb legs & bring to boil...when it started boiling, close the lid & cook for 10 whistles.... when the pressure completely goes off, open the lid & check the leg it is completely cooked or not.... If the flesh is partially cooked, again cook for 5 whistles.....
  
• Hot & Spicy soup is ready to serve....
  

NOTE- It is advisible to cook at night & serve on early morning,....  

Mutton Keema Fry/Balls

Keema urandai/ Balls are the one of my mom's favorite recipe..... Eventhough it is long process, she used to cook often at home... She's damn good in cooking non-veg items... This recipe source from my AMMA's kitchen.... Actually i prepared this recipe for newly married couple, thats my sweeeeet sissssy & her hubby... My sister's favorite recipe....It is one of the recipe leads main role in her virundhu(TREAT)....

Keema balls are crispy outside & soft inside... Here the recipe with steps, follow:

INGREDIENTS:

Mutton keema(kothu kari)- 300gms

Onion- 2

Tomato-2(medium)

Garlic- 4 cloves

Ginger- 1inch

Fried gram dal power- 2tsp(optional )

Green chillies- 4
Turmeric powder - 1tsp
coconut-5tsp
Fried gram dal-2tsp

Fennel seeds- 1tsp

Cinnamon stick- 1inch

Cloves- 2

Salt- to taste

Curry leaves- 1spring

Coriander leaves- 1 bunch

Oil- for deep frying

METHOD:

• Wash & drain the mutton keema...keep it aside...
  
• Take a mixer, put the chopped ingredients mentioned above into smooth paste...(without water)
  
  
  
  
• Then grind the mutton keema & give pulse once/twice & grind into smooth consistency...
  
• Now mix the two ground paste & add chopped coriander leaves & curry leaves...
  
  
  
  
• Make into small equal sized balls & allowed to dry...(dough should not be loose)
  
• Heat oil in a pan & drop the balls one by one & deep fry till dark brown color( cook at low flame, so that it will cook well at inside also)
  
• Drain oil & serve the keema balls...  
  

NOTE: Mutton should be well minced, without bones.... Make sure that the balls should not break while frying, drain water completely & make small balls....

TIP- If you want just roll the balls in fried gram dal powder & fry it.....gives more crispy texture. .