1.. potatoes ---- 2 nos
2.. small onions ---- 15 nos
3.. coriander powder ---- 1 tablespoon
4.. grated coconut ---- 5 to 6 tablespoons
5.. cashewnuts ---- 3 nos
6.. Red chilli powder ---- 1 1/2 teaspoons
7.. Turmeric powder ---- 1/4 teaspoons
8.. khus khus (poppy seeds) ---- 1/2 teaspoon
9. cinnamon ---- 1 bit
10. cardamon ---- 1 bit
11. clove ---- 1 bit
12. garlic ---- 2 flakes
13. oil ---- 1 teaspoon
14. salt to taste
FOR KOLA URUNDAI
1. finely chopped boneless mutton ---- 1/4 kg
2. grated coconut ---- 4 tablespoons
3. salt to taste
4. garam masala powder ---- 1/2 teaspoon
5. green chillies ---- 6 nos
6. garlic ---- 6 pods
7. small onions ---- 10 nos
8. curry leaves few
9. roasted channa dhal / pottukadalai ---- 3 tablespoons
10. aniseeds ---- 1/2 teaspoon
11. ginger ---- 1 inch piece
PREPARING KOLA URUNDAI
1. grind all the ingredients listed for kola urundai into a paste without adding any water to it.
2. Now form small meat balls out of the grinded mixture.
3. Heat a Iddly pan and boil this meat balls for 7 to 8 minutes and keep it aside.
PREPARING KULAMBU
1. Heat a pan and fry the small onions, then cool it and grind it seperately and keep it aside.
2. Then grind the grated coconuts, khus-khus and cashew nuts adding little water grind to a smooth paste and keep it aside.
3. Now heat a kadai and add 1 tablespoon of oil and add cinnamon, clove , cardamon, 1 chopped onions & garlic and fry for a minute, then add curry leaves and chopped potatoes.
4. Then add the grinded onion paste , turmeric powder, coriander powder , red chilli powder , salt to taste and add 2 to 3 cups of water and allow this to boil for 10 to 15 minutes.
5. Then add the grinded coconut paste and boiled meat balls and put it in the low flame for 15 minutes. If the gravy is too thick, then add a bit more water.
Serve over hot cooked Rice and Enjoy!
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