Chettinad Mutton Kola Urundai or Kari Kola Urundai

I am sure that my blog on chettinad cookery will never be complete without this recipe. I know the name of this itself will make the people who know its taste mouthwatering. Due to its high fat content, I was little hesitant in making these balls. But for the sake of my readers, I bought mutton today and made the balls and the kola urundai Kuzhambu
Though in different names people of all states make this wonderful dish, as usual chettinad preparation is special in using the correct amount of ingredients. Though this recipe seems to be simple, ingredients has to be in correct quantity else the balls will break in the oil.

Ingredients
Boneless Mutton-150 Gms (minced)
Green chilli-2
Red chilli-3
Pottukadalai-1 table spoon
Cashewnut-4
Fennel seed-1 teaspoon
Grated coconut-2 tablespoons
Small onion-5
Garlic-6 pods
Ginger-a small piece
Cardamom-1
Clove-1
Cinnamon-1 small piece
Curry leaf-little
Egg-1

Procedure
Place the kadai in the stove. Pour one teaspoon of oil. Add the cinnamon, clove and cardamom. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
In chettinad they don’t sauté the minced meat. Those who don’t get minced meat can mince it in an onion mincer making the mutton pieces small(I did like this today).But I always prefer to sauté the meat as I feel that mutton cant get cooked well during frying. So either way you can try.

The next is the grinding part. First grind all the sauted items except the mutton. Don’t add water. Once you add the mutton the water will be enough. If you find it difficult to grind without water sprinkle some water. Grind it without lumps to a smooth paste. If you want to store some portion, take that out and store it in the freezer. In the remaining portion, add a broken egg and mix well. Make small balls. Keep a small kadai in the stove. In three to four tablespoons of oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).If the flame is high the balls will turn brown immediately, but the mutton wont get cooked well. So fry in low or medium fire. Serve it along with little tomato sauce and get all the good name from your family members or from your better half

Tandoori Chicken Chaat Recipe

Ingredients

2 tandoori chickens, shredded
1 tblsp lemon juice
salt to taste
1/2 tsp chilli powder
1 tblsp oil
1/2 cup raw green mango
1/2 cup onions, sliced fine
2 tsp green chillies, chopped
40 gms coriander leaves, chopped
2 tsp chaat masala
1 tsp ginger

How to make tandoori chicken chaat:

To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside.
Cut the raw mango into thin strips.
Mix the raw mango stips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well.
Serve immediately, garnished with chopped ginger.