4 Jul 2014

Urundai Kari Kuzhambu / Meat Balls Curry

This curry is one of the tastiest curries you will ever make! This is the Indian version of meatballs in a spicy gravy where the minced goat meat is mixed with spices and cooked in a spicy gravy. This is my mother's recipe and this tasted really good and we enjoyed it thoroughly! 

Urundai Kari Kuzhambu / Meat Balls Curry


For the meat balls
  • Minced Meat - 1/4kg
  • Roasted bengal gram dal (pottukadalai) - 1/2 cup
  • Cumin seeds - 1.5 tsp
  • Fennel seeds - 1 tsp
  • Mint leaves - fistful
  • Garlic - 6 to 7
  • Ginger - small piece
  • Green chilli - 2 or 3
  • Garam Masala powder - 1.5 tsp
  • Turmeric powder - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - few
  • Salt - to taste
For the gravy
  • Onion - 2
  • Tomato - 2
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1/2 tsp
  • Red chilli powder - 1.5 tsp
  • Coriander powder - 1.5 tsp
  • Coconut paste- 1/4 cup
  • Salt - to taste
  • Water - 1.5 cups
  • Chopped coriander - 2 tbsp
To Temper
  • Oil - 2 tbsp
  • Cinnamon stick - 2 sticks
  • Cloves - 5
  • Bay leaf - 1
  • Fennel seeds - 1/2 tsp
Urundai Kari Kuzhambu / Meat Balls Curry


To prepare the meat balls
1. Wash the minced meat in water and squeeze out the water completely. 

2. In a blender / food processor add the bengal gram, cumin seeds, fennel seeds, ginger, garlic, green chillies and mint leaves. Add little water and blend to a smooth paste.

3. Remove the paste, in the same blender add the washed minced meat and turmeric powder and blend once. 

4. Now add the ground paste to the minced meat and add the garam masala powder and salt and mix well by hand or use a food processor to mix. 

5. Add the chopped curry leaves and coriander leaves and mix well.
6. Now pinch small balls of the 'dough' and roll into smooth balls and set aside.

To prepare the gravy.
7. Blend the onion and tomatoes together and make a puree.
8. In a pressure pan, add oil. Once the oil heats up, add the cinnamon stick, cloves, fennel seeds and bay leaf.

9. Add the ground purée of onions and tomato. Sauté for 3 minutes in medium flame.
10. Then add ginger garlic paste and sauté until the raw smell of ginger goes, for about 2-3 minutes.

11. Now add the turmeric powder, coriander powder and red chilli powder and mix well. Allow to cook for a couple of minutes. 
12. Add salt and 1.5 cups of water. Then add the grated coconut and mix well.

13. Now add the rolled meat balls. Close the cooker and cook for 3 whistles, simmer after the 1st whistle.
14. Once the pressure releases, add some chopped coriander leaves and switch off.

Goes well with rice, roti, idli, dosa.

Urundai Kari Kuzhambu / Meat Balls Curry

1. Make sure the meat balls are rolled smooth otherwise it will open while cooking.
2. You can cook the meatballs in an open pan without pressure cooking them, for about 20 minutes or until the meat is fully cooked.
3. You can fry these meat balls and make some yummy kebabs.
4. Adjust water according to the consistency of the curry you require.
5. While using the blender to mix the minced meat, make sure you don't blend for too long. Just one mix for a few seconds is enough otherwise your mixie will break!!

Until next time,

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  1. Serve me this curry with rice or rotis, i can have my lunch happily.

  2. Pic tempts me so much beulah... The gravy looks so thick n spicy!!!

  3. We make it similarly but we fry the meatballs first..I know its very yummy...

  4. too tempting..drooling here :)

  5. Its so lovely and I think the meat balls deep fried will be equally good too.

  6. tempting curry... i think we can cook the meat before adding to the gravy ..


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