KOLA URUNDAI KULAMBU

CHICKEN/MUTTON/VALAIPOO/VALAIKAI KOLA URUNDAI KULAMBU & FRY.

Ingredients:

For Kola Urundai:

Kheema-100 Gms (If using valaipoo or valaikai,it should be cooked in boilng water for 2 mins. with  little salt)

Roasted chana dal
(POTTU KADALAI)-1 Handful 

Ginger garlic paste-1tsp.

Garam masala powder-1/4 tsp.

Saunf/Sombu-1 tsp.
Shredded coconut-3 tsp.
Green chillies- 3
Poppy Seeds- 1/2 tsp.
Big Onion-1/2 
Turmeric Powder-1/4 tsp.

Coriander leaves-

Salt-to taste

For Kulambu: 
Big Onion-1(thinly sliced)
Tomato-1(thinly sliced)
Saunf-1/2 tsp.
Cinnamon-1
Cloves-2
Cardamom-1
Curry leaves-to splutter
Green chilli-2
Ginger garlic paste -1 tsp.
Chilli powder-1 tsp.
Coriander powder-1 tbsp.
Garam masala powder-1/2 tsp.

Coconut-1 handful

Pepper-10

Jeera-1 tsp.

Poppy seeds-1 tsp.

Cashew nuts-4 (optional)

Salt-to taste

Coriander leaves-to garnish

METHOD:

FOR KOLA URUNDAI FRY:

1.Wash the kheema or (boiled valaipoo or valakai )well and grind it to a fine paste with saunf,turmeric powder and little salt and keep it aside. 

2.In an empty mixie jar,add all the other items(in the kola urundai ingredients list)except coriander leaves and grind it to a thick paste.

3.Now mix the kheema paste  with the ground ingredients in a bowl.Add Coriander leaves and poppy seeds.
4.Make small balls and deep fry them.

FOR KULAMBU:(USE RAW BALLS OF THE KOLA URUNDAI PASTE AND NOT THE FRIED KOLA URUNDAI)
1.ADD OIL IN A KADAI AND ADD SAUNF,CINNAMON, CLOVES,CARDAMOM AND CURRY LEAVES AND LET IT SPLUTTER
2.ADD GINGER GARLIC PASTE AND ADD ONION AND COOK TILL GOLDEN BROWN.
3.ADD TOMATO, CHILLI POWDER ,CORIANDER POWDER,GREEN CHILLI,GARAM MASALA POWDER,SALT AND COOK TILL RAW SMELL GOES.

4.GRIND COCONUT,PEPPER,JEERA,POPPY SEEDS,CASHEW NUTS TO A FINE PASTE AND ADD IT TO THE GRAVY AND ADD 2 CUPS OF WATER.

5.LET THE KULAMBU BOIL WELL.

6.NOW ADD THE RAW KOLA URUNDAI BALLS AND LET IT COOK IN MEDIUM FLAME FOR SOME TIME.
7.ADD CORIANDER LEAVES FOR GARNISHING.