MUTTON URUNDAI KUZAMBU:

Ingredients:
Shredded coconut‐2 cups
Mutton mince‐ ½ kilo
Ginger‐ 1tbsp
Garlic flakes‐10
Pottukkadalai[gram dal]‐ ½ cup
Cinnamon‐ 2 pieces
Clove‐ 3
Fennel seeds‐ 1 tsp
Onion‐1
Poppy seeds‐ 1 tsp
Green chillies‐ 2
Red chillies‐4
Turmeric powder‐ 1tsp
Chopped onion‐1 cup
Garlic paste‐2tsp
Ginger paste‐ 2 tsp
Chopped tomatoes‐ 2 cups
Coriander powder‐ 3 tsp
Chilli powder‐ 3 tsp
Curry leaves‐ 2 springs
Chopped coriander leaves‐ a handful
Enough oil
Salt to taste
Method:
Dry grind the pottukkadalai, cinnamon piece, 1 clove, 4 red chillies and 1
tsp fennel seeds to a fine powder.
Then Grind 1 cup shredded coconut with the ginger, garlic flakes, ¼ cup
onion, 2 green chillies, 1sp turmeric powder, the masala powder,the
chicken mince and enough salt and make small balls out of it.
Heat a kadai and add enough oil.
Add the chopped onion and fry well.
Then add the garlic paste and the ginger paste and fry well.
Then add the chopped tomatoes, coriander powder with the chilli powder
and fry them for some more minutes.
Grind 1cup shredded cococnut with the poppy seeds to a fine paste.
Add this masala to the kadai with enough water.
Simmer for 15 minutes.
Add the balls 5 at a time and when they come up and float on the surface
add the second portion.
Like this complete all the balls.
Simmer for some minutes.
In a small kadai heat 2tbsp of oil.
When the oil becomes hot, add 1 cinnamon, 2 cloves, 1 chopped onion and
a few curry leaves.
Pour this tempering on the kuzhambu and let it simmer for a few minutes.