Mutton Balls – Kola Urundai

Mutton balls or Kola Urundai is made of minced meat and made as a dry or a gravy type dish. It can be relished with rice and flavored rice dishes.


Kola Urundai
Mutton balls


1. Mutton Balls : 25 no
2. Mutton bones: 100 grams
3. Onion: 1
4. Ginger: 1″ piece
5. Tomato : 1
6. Cinnamon: 1″ piece
7. Cloves: 2
8. Coconut Gratings: 0.5 Cup
9. Turmeric powder: 0.5 Teaspoon
10. Chili Powder: 1 Tablespoon
11. Coriander Powder: 1 Tablespoon
12. Salt: 1 Teaspoon
13. Oil : 1 Tablespoon
14. Curry and Coriander leaves: 1 sprig each


Chop the onion, ginger and tomato. Clean the curry, coriander leaves. Grind the Coconut gratings to a fine paste. In a pressure cooker add the oil and fry the onion, Cloves and Cinnamon.  Next  add the chopped ginger, tomato and the curry, Coriander leaves with the bones.  Add a cup of water to this along with salt, Coriander Powder,Chili Powder, turmeric powder and cook it for 7, 8 mins closing the lid over high flame. When cool, add the Coconut paste with another cup of water and allow it to boil over medium flame. When the curry is boiling, drop the mutton balls gently into the gravy to cook for another ten minutes.


  1. Use a ladle gently for turning the mutton balls  while they are being cooked
  2. Squeeze half a lime over the curry after it is taken off the stove.
  3. Instead of puffed Bengal Gram Dhal, you can use boiled Bengal gram dhal also.
Mutton Balls
Mutton Balls
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Mutton Balls – Kola Urundai

Mutton Balls or Kola Urundai fry is a delicacy savored by all non vegetarians. It is made mainly out of minced meat of goat/lamb in Tamil Nadu.   Preparation of this delicacy takes some time and the mutton fry and curry are consumed with rice.

Mutton Balls
Kola Urundai

Servings:  4


1. Minced meat (finely minced) : 500 Grams
2. Onion: 2  or 200 grams
3. G. Chili : 6
4. Ginger and Garlic paste: 2 Teaspoon
5. Cinnamon: 1″ piece one
6. Cloves: 4
7. Aniseed: 1 Teaspoon
8. Curry leaves : 2 Sprigs
9. Coriander leaves: 1 Small Bunch
10. Puffed Bengal Gram Dhal ( Pottu kadalai ) : 0.25 cup or 20 Grams
11. Coconut Gratings : 0.25 Cup
12. One Egg
13. Salt: 1 Teaspoon
14. Turmeric Powder: 1 Teaspoon
15.  Oil: 0.5 Cup


Chop the Onions, G. Chili, Clean the Coriander leaves, curry leaves. Out of the raw minced meat, take one fifth of it (approximately 100 grams) and keep it aside.

Take one table spoon oil in a pressure cooker and heat it. First add the aniseed, cinnamon and cloves. Then Fry the chopped Onions and g. chili along with ginger, garlic paste,  curry leaves and Coriander leaves. Add the salt, turmeric powder and the minced meat (nearly 400 grams)  with a cup of water. Close the lid and cook it for 7, 8 mts. Use the blender to grind the Coconut gratings, Puffed Bengal gram dhal and the uncooked minced meat, then add the cooked (cool) minced meat with the masala and mash it together well in the blender. Beat the egg and add half of it to the mashed meat.  Make small round balls smaller than a lime and you will get nearly 50 mutton balls. Take 25 numbers of this and fry them in hot oil. The remaining  you can use them for mutton ball curry (Kuzhambu).

Kola Urundai 2

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Rasam – Tomato Rasam

Rasam is traditional watery sauce that often accompanies rice for the main course in South Indian meals. It can also be consumed as a soup.

Tomato rasam 1


Cooking Time: 15 minutes


Tomato – 3no (150 grams)
Green chilli  peppers -3no
Cloves garlic – 3 no
Small onion (shallot) – 3 no
Turmeric powder – ¼ teaspoon
Salt – 1/2 teaspoon
Black pepper – ½ teaspoon
Cumin (jeera) – 1/2 teaspoon
Mustard            – 1/2 teaspoon
Oil                    – 1 teaspoon
Coriander leaves – 2,3 sprigs
Curry leaves       – 1 sprig

Method: Chop the g. chilly, garlic, and onion finely.

Take half of this chopped chilli, garlic and onion and add it to cut tomatoes in a pan. Add salt and turmeric powder and boil with one cup water for 5 minutes. Using a wooden ladle, mash the tomato pulp and keep aside. Heat oil in a pan and add mustard. When the seeds splutter, add the remaining onion, garlic and g.chilli and sauté. Add the powdered black pepper and cumin and then the curry leaves. Finally add the tomato pulp pouring another cup of water. Finally add the coriander leaves.

Let the rasam boil for 5 minutes before taking off the flame.

Tips: Using wild tomatoes (nattu thakkazhi) will enhance the taste as it is sour with a strong flavor.

Tomato rasam 2
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Katti Paruppu (Dhal)

Dhal 1

Dhal curry is made with shelled and dried red gram (pigeon pea or tur dhal).

It is a simple dish which is normally served at the beginning of a meal along with rice.  Many people,especially children, love to add a teaspoon of ghee (clarified butter) to this dhal to enhance the taste and flavor. It has high protein content.

Cooking Time: 30 minutes

Servings             : 2

Ingredients     :

100 grams Tur dhal (processed red gram)
5 Small Onions (shallots)
2 Dry red chilly
1 Clove garlic
¼ Teaspoon Cumin seeds (jeera)
¼ Teaspoon Turmeric Powder
A pinch of Asafetida
¼ Teaspoon Mustard seeds
1 Sprig Curry leaves
1 Tablespoon Oil
½ Teaspoon Salt

Method: Wash and cook the dhal in a pressure cooker with turmeric powder, garlic and cumin seeds. Dhal should be cooked well. In a pan, pour oil and when it is hot, add the mustard seeds. When they splutter, add the chopped onion, red chilly, asafetida and curry leaves. After frying for a couple of minutes, add the mashed dhal with salt and let this curry to simmer for a couple of minutes.

Tips: Always soak the dhal at least half an hour prior to cooking as it will help in reducing the cooking time. Only if the dhal is cooked thoroughly, we can get the right taste for this item.

Dhal 2

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Coconut Chutney

India has many different types of chutneys. In the Southern states coconut chutney is a very common accompaniment to breakfast dishes like idli and dosa. It’s an easy to make side-dish and adds a wonderful taste to the meals.

Coconut Chutney 1


Cooking Time: 10 minutes
Servings             : 2


Grated Coconut : ½ cup
Puffed Bengal Gram Dhal: 2 tablespoon
Green chilli peppers: 2
Salt        : ¼ teaspoon
Mustard: ¼ teaspoon
Oil         : 1 teaspoon
Curry leaves: 1 sprig
Method: Put all the ingredients except the oil, mustard and curry leaves, in a blender. Blend to a paste. Heat the oil in a pan and add the mustard and curry leaves. Pour this over the ground paste and season with salt.

Coconut Chutney 2

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