How to make Mutton Urundai Kozhambu -

Meatball curry

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton Mince, Eggs (अंडे)

Cuisine : Tamil Nadu

Course : Main Course Mutton

For more recipes related to Mutton Urundai Kozhambu checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like SAOJI MUTTON-SK Khazana Aattu Kari Podimas Malvani Mutton Bhartewala Keema

Mutton Urundai Kozhambu

Mutton Urundai Kozhambu Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mutton Urundai Kozhambu Recipe

  • Mutton Mince 450 grams

  • Eggs 2 tablespoons

  • Eggs 2

  • Tamarind 1 lemon sized ball

  • Fresh coriander leaves chopped 1/4 cup

  • Turmeric powder 1 teaspoon

  • Salt to taste

  • Oil 8 tablespoons

  • Onions chopped 2 medium

  • Tomatoes pureed 2 medium

  • Ginger roughly chopped 1 inch piece

  • Garlic roughly chopped 4-5 cloves

  • Green chillies roughly chopped 4

  • Poppy seeds (khuskhus/posto) soaked in warm water 2 teaspoons

  • Coconut 1/4 cup

  • Dried red chillies 2

  • Black peppercorns 15

  • Split Bengal gram (chana dal) 2 tablespoons

  • Coriander seeds 2 tablespoons

  • Cinnamon 1 inch stick

  • Cloves 2

  • Star anise 1

  • Green cardamoms 2

  • Nutmeg grated 1/4 teaspoon


Step 1

Clean the mutton mince and pound the mutton fat into it till well blended. Mix in the eggs with light hands.

Step 2

Soak the tamarind in two cups of warm water; remove pulp and strain. Grind the ginger, garlic and green chillies with poppy seeds and coconut to a fine paste.

Step 3

Dry roast the masala powder ingredients, cool and grind to a coarse powder. Mix half the coriander leaves, turmeric powder, salt and a quarter of the masala paste and quarter of the masala powder into the mutton mince and set aside for at least an hour to marinate, preferably in the refrigerator.

Step 4

Divide the mince mixture into sixteen equal portions, wet your palm and form into smooth balls. Cover with a wet cloth and keep. Heat the oil in a wide mouthed shallow pan, add the onions and sauté till golden brown.

Step 5

Add remaining masala paste and continue to cook. Pour in pureed tomatoes, tamarind pulp and one-cup water. Cook on medium heat for five to six minutes or till the fat separates.

Step 6

Add the remaining masala powder and simmer for a minute. Add a little more water if required.

Step 7

Gently slide in the mutton balls and cook on low heat for fifteen minutes or till the mutton balls are cooked. Serve hot garnished with the remaining coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.