Mutton Kola Urundai, a chettinadu style kofta recipe

Ingredients needed for Mutton Kola Urundai / Koftas1 cup minced mutton
2 Green chillies
3 Red chillies
1 tbsp Roasted grams / Pottukadalai
4 Cashew nuts
1 tsp Sauf / Fennel seed
2 tbsps freshly rated coconut
5-6 small onions
6 garlic flakes
1 tsp chopped ginger
1 big black Cardamom
2-3 Cloves
1” piece Cinnamon
handful of curry leaves
1 Egg


How to prepare Mutton Kola Urundai / Koftas Tamil Nadu style Heat one tablespoon oil in a fry pan, add the cinnamon, clove, cardamom and the red chillies.
Then, add  curry leaves, saunf, ginger, onion, green chilies and garlic one after the other and saute well.
As the vegetables starts getting golden, add the roasted grams / pottukadalai, cashew nuts and grated coconut. Stir well and fry till the coconut turns golden.
Grind all the fried ingredients together to a smooth paste and keep aside. Sprinkle a little water if needed.
MIx the beaten egg to the masala paste as well as the minced meat. Mix well. Shape into round balls and deep fry in hot oil. Drain and remove from fire.
Serve with Tomato Sauce / Ketchup.

Points to NoteUsually the minced meat is added raw in the recipe. If you have doubts about the cooking of the meat , you can saute the meat first and then add to the masala paste.
You can also precook the meat separately but the taste will be different as you might have to leave out the extra juices.  
While you fry the Kola balls see that the oil is not smoking. If the oil is too hot, the balls will brown quickly on the outside but will remain uncooked in the centre. The kola balls should be fried in medium fire or better still simmer every now and then if you feel the oil is getting too hot.

Mutton Varuval, a tasty Chettinad recipe

Ingredients needed for Mutton Varuval, a tasty Chettinad recipe :
3/4 kilo of mutton
 4 Onions, medium sized
1 tsp ginger paste
1/2 tsp garlic paste
4 Kashmiri chillies, deseeded
2 sticks Cinnamon
6 Cloves
2 - 3 green cardamoms
2 black cardamoms
1 tsp whole pepper
2 green chillies
1 dst sp Poppy seeds .
8- 10 Cashewnuts
 1/2 - 1 cup thick curds
1/4 tsp Turmeric powder
Salt to taste
Oil or ghee

How to prepare Chettinad Recipe of Mutton Varuval / Mutton fry
Clean and cut the mutton in to small pieces and keep aside.
Chop two onions fine and chop the other two roughly.
Chop ginger, garlic and soak poppy seeds in a little warm water for about 15 minutes.
Grind  ginger, garlic, roughly chopped onions, kashmiri chillies, green chillies, pepper, turmeric, cashewnuts and soaked poppy seeds in a mixer till they are smooth.
Heat ghee or oil in a pressure cooker. Add finely chopped onions and fry till they get transparent.
Add the cleaned and chopped mutton pieces and fry over medium fire till the meat gets brown.
Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry.
Add salt and beaten curd, along with 2 cups of water.
Pressure cook for 20 minutes or till mutton gets tender and te gravy thick.
If you like you can dry the gravy over high heat after you remove the weight.
Garnish with chopped coriander leaves. Serve hot with rotis or rice.