Meat Ball Curry / Kari Urundai Kulambu

I like authentic down south food and any curry that brings out the southern flavours. Food is such a weakness to me and I have strong cravings at times, that predominantly decides what the menu at home will be. So there are days when I crave for a typical kari virundhu, with several types of non-veg curries, fries and accompaniments, but we rarely do this because we are not great eaters and end up wasting or not doing justice to the spread at all. So I never miss a chance to stir up some authentic non-veg curry whenever I get a chance at home. This is a beautiful dish that is extremely rich, flavourful and spicy. It's a special dish to me cause I make this for very special occasions at home. The last time I made this was for this new year's. I remember eating this curry for the first time at Hepsi aunty's house with virundhu choru and have been in love with the dish and the combo ever since. Oh and the second time I had this was a an epic event that I'd never forget. It was after I got engaged to Josh and I was visiting their home for the first time. Aunty asked me out of courtesy What I wanted to have for lunch and I shamelessly gave her a menu (like, seriously?! :)). Kari urundai kulambu topped my list, of course and what blew my mind was the actual taste of the curry (she makes her own curry powders; I'd record it here in days to come) and she added beautifully diced potatoes to it. Potatoes in meat curries are a match made in heaven. 

Minced meat and spices rolled into little balls and cooked in a flavourful curry. 

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Ingredients

• Mutton (boneless) - washed and drained - 1/2 kg

• Ginger garlic paste - 2 tbsp

• Onions - 2 large

• Tomato - 2 large

• Potatoes - 2 large

• Bay leaves - 2 

• Green chillies - 2

• Kulambu milagai powder - 2 tbsp

• Garam masala - 1 tbsp

• Coriander powder - 1 tbsp

• Tumeric powder - 1/2 tsp

• Coconut - 1/2 cup

• Fennel seeds - 1 tsp

• Jeera - 1 tsp

• Cinnamon - 2 inch

• Groundnut oil - 3 tbsp

• Curry leaves 

• Salt - as required  

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Method,

1. Clean mutton pieces and let all water drain

2. In a blender, grind mutton to a coarse paste along with required salt, half onion - Finley chopped, green chillies and 1 spoon ginger garlic paste.

3. Transfer the coarse paste to a bowl. Rub water/oil on your palms and make small balls and line them on a plate until ready to be cooked. Makes upto 8 to 12 balls depending on the size. 

4. Heat oil in a kadai/chatti. Add half spoon fennel or sombu, bay leaves, cinnamon stick, curry leaves and onions and fry until translucent. 

5. Add the remaining GG paste and fry till the raw smell fades. Blend the tomatoes in a blender and add the paste to the pan. Cook till the oil separates. 

6. Add in all the spice powders and salt. Add 2 cups of water and bring to boil. 

7. Slowly add in the meat balls, diced potatoes and let it cook on sim for 15 mins. 

8. Grind coconut, fennel/sombu and jeera to make a smooth paste. Add water to grind. 

9. Add ground paste and let cook for another 5 mins. Adjust water level for consistency, if required.

10. Garnish with coriander leaves and serve hot.

11. Serve with virundhu chorus, rice, rotis or dosa

*Notes

• You can try this recipe with any boneless meat varieties - chicken, mutton or beef.

• You can also add capsicum to the curry, if desired.

• You can also add coconut milk instead of ground coconut.