Meatballs:

Ingredients:

• Mutton 500 grams (1 lb) boneless minced
• Fennel 2 tsp
• Red chilies 10
• Roasted split chick peas 1½ cup
• Cinnamon 1 cm stick
• Cloves 1
• Coconut 1 cup
• Pearl onions 1 cup
• Curry leaves chopped
• Vegetables Drumsticks (1) or Eggplant (2)

Procedure:

1. Wash the minced mutton and drain all the water from it
2. Grind fennel seeds, roasted split chick peas, red chilies, cinnamon, and cloves into fine powder
3. Grind the coconut into paste and then add the pearl onions and grind again
4. Mix the meat, powder, and paste with ½ tsp red chili powder, ½ tsp coriander powder, 2 pinches turmeric powder, salt, curry leaves. Mix well and make into 2 inch diameter balls

Kulambu:

Ingredients:

• Coconut 1 cup
• Fennel 1 tsp
• Pearl onions 1½ cup cut in half
• Pearl onions ½ cup finely chopped
• Tomatoes ½ cup
• Chili powder 3 tsp
• Coriander powder 3 tsp
• Turmeric powder 2 pinches
• Ginger 1 inch piece crushed
• Curry leaves
• Vegetables: Drumsticks (1) or Eggplant (2) or Avaraikai (Sword beans) or Mullangi (Radish) or Suarikai (Bottle gourd)
• Cinnamon stick 1

Procedure:

1. Prep:
   • Grind the coconut and fennel into fine paste
2. Take 8 cups of water or the mutton stock in a pot
3. Add the cut-in-half onions, tomatoes, and the vegetables
4. Add chili, coriander, turmeric powder, salt and cook in medium fire for 10 minutes
5. Once the vegetables are cooked and the raw chili powder smell is gone add the coconut/fennel paste
6. Once the kulambu starts to boil add the mutton balls and cook for 10 minutes
7. Turn off the stove and garnish
8. Garnish:
   • Put some oil in pan and fry crushed fennel, cinnamon sticks till it’s brown and curry leaves
   • Immediately add ginger and garlic paste and stir
   • Add the finely chopped onions and fry till the onions brown and then pour it into the kulambu and boil the kulambu for 2 minutes