Authentic Tamil Nadu Chettinad Peralurundai Kuzhambu with Steamed Ponni Rice
Indulge in a fiery and aromatic Chettinad delicacy featuring spiced minced meat balls simmered in a robust, tangy tamarind gravy. Served alongside piping hot Ponni rice, this rich curry offers an explosion of authentic South Indian flavors.
75min
Total Time
4
Servings
Tamil Nadu Chettinad
Cuisine
Recipe
1
Grind the roasted chana dal, half of the fennel seeds, dried red chillies, and grated coconut into a smooth paste without adding much water.
2
In a mixing bowl, combine the minced meat with half of the ginger-garlic paste, a portion of the ground coconut paste, chopped onions, and salt. Shape the mixture into small, firm balls (peralurundai).
3
Heat sesame oil in a heavy-bottomed clay pot or pan, add remaining fennel seeds and curry leaves until they crackle.
4
Add the remaining chopped onions and sauté until translucent, then add ginger-garlic paste and tomatoes, cooking until soft and pulpy.
5
Stir in turmeric powder and the remaining coconut paste, roasting for a couple of minutes until oil separates from the masala.
6
Pour in the tamarind extract along with two cups of water and bring the mixture to a rolling boil.
7
Gently drop the prepared minced meat balls into the boiling gravy one by one without stirring immediately.
8
Cover and simmer on medium heat for about 20 minutes until the meat balls are thoroughly cooked and the gravy thickens.
9
Garnish with fresh coriander leaves and serve hot with steamed Ponni rice.
Ingredients
500g minced mutton or lamb
1 cup freshly grated coconut
2 tablespoons roasted chana dal
4 dried red chillies
1 tablespoon fennel seeds
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste
1 large onion, finely chopped
2 tomatoes, chopped
1 lemon-sized ball of tamarind, soaked and extracted
2 sprigs fresh curry leaves
1/2 teaspoon turmeric powder
2 tablespoons sesame oil
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.