Ingredients for Kola Urundai

Minced Goat’s Meat/Mutton Keema 200 grams
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scallion 1 small bulb
Cilantro leaves few
Mint leaves few
Fennel seeds 1 spoon

Ingredients for Qorma

Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 – 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground…maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Salt
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.

Method

Kola Urundai/Meat Balls

Even though its minced meat…grind it again using your blender to thick paste. Powder the toasted chana dal! set aside. Wet grind chilies, onion, cilantro, mint and fennel seeds together. Now combine, ground meat, salt, wet-ground paste and powdered chana dal! Make equal parts out of it.

Qorma

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while. Now add onions and fry till golden brown. Then add ginger – garlic paste to it. Fry them till its raw smell leaves. Later add tomatoes and fry till its water content is lost. Now add little bit of salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat. When the qorma boils really well, add cas cas milk and thick coconut milk to this. Let this come to boil 3-5 times. Now add kola-urandai one by one in the gravy. Let them not mount one above the other. They should be immersed in the gravy. Switch to medium heat. Cover and cook for nearly 20 minutes or so. When the meat balls are done and yet intact in the gravy…remove from heat. Garnish with cilantro leaves. Serve warm to go with chapathis/dosa/idly/iddiyappam.