Wednesday, 9 May 2012

Mutton Kolaurundaiyum Muttaiyum - Indianised Scotch Eggs

                           'Mutton kolaurundai' and 'Scotch Eggs', two most prominent dishes of South Tamilnadu and UK, are a must try, for any foodie if they were to visit these regions. While the scotch eggs are made of sausage wrapped around hard boiled eggs, coated with bread crumbs and deep fried, the southern kolaurundai is a spiced mutton or chicken mince ball, deep fried until crisp and brown. The fusion of these two regional food has resulted in this 'Mutton kolaurundaiyum muttaiyum' - 'Scotch Eggs with indian flavour’.

                             'Mutton kolaurundai' the speciality food of Madurai cuisine is ubiquitous in almost all restaurants that boasts of specialising in this cuisine. Speaking of Madurai, it’s one place that we love to visit again and again, not only because it our native place, but the temple city attracts us with its rich heritage, culture and food. 'Sathuragiri hills' which became popular recently, was my granddad’s hunting ground and a playground for my father and his siblings, while we only carry the distant memory of strolling in the vast coconut farm of my granddad, with coconuts on our head, which is all nothing but dry, vacant land now.

                               Only in Madurai, one can get to see the ritual of the temple elephant drinking a big jug of coffee every morning from a restaurant near the temple. It’s a city that is live even during midnight where hot and fresh food is available even in the late hours of the day. I have had the best chicken pakoda from here, which was irresistible even though it was given to me just before midnight and I have missed the most delicious feast that was prepared using every part of the sacrificed goat during a ceremony, all because I remained a vegetarian for a few years. This city is truly a gastronomic paradise and the popular food spots in the city still attracts many who don’t mind to stay a little longer only to get a good taste of their favourite food. That’s the reason why it is aptly called, 'the food capital of Tamilnadu’.

Mutton mince                     1/2 k
Turmeric powder               1/4 tsp
Salt                                       1/2 tsp

Roasted gram                      2 Tbsp
Poppy seeds                         1 Tbsp
Fennel                                   1/2 tsp

Green cardamom                 1
Black cardamom                  1
Cloves                                    3
Cinnamon                             1 small
Star anise                              1 small

Onion                                        1 cup (finely chopped)
Coriander leaves                     1/4 cup( finely chopped)
Chilly+coriander powder      2 tsp 
Salt                                            1/4 tsp
Ginger garlic paste                 1 tsp
Bread crumbs                          1 cup
Boiled eggs                              4

Combine the ingredients in list A, pressure cook for about 10 minutes without adding any water.
Let it cool.( Even before cooking make sure to squeeze out as much liquid as possible from the meat)
Slightly dry roast the ingredients in list C and combine with list B and make a fine powder.
Take a mixie jar, add the onion,  coriander leaves, chilli+coriander powder, salt, ginger garlic paste and pulse until everything is minced finely( not paste).
Add the cooked minced mutton and pulse again until it is mashed well, add the powdered mixture and pulse again until everything is mixed and gathers well .

For Scotch eggs/ Kolaurundaiyum muttaiyum
Dust the eggs with a Tbsp of flour and wrap the egg with the minced meat mixture.
Roll it in bread crumbs until it is evenly coated. Deep fry in medium hot oil until it is golden brown.
The given quantity is good enough to make  4 scotch eggs.

For Mutton Kolaurundai
Make small balls from the minced meat mixture, roll in bread crumbs and deep fry in low- medium hot oil one by one until golden brown.

Since I wash the meat with turmeric powder, I have used only 1/ 4 tsp of turmeric powder while cooking as it already has turmeric flavour. If you don’t, then use a pinch of turmeric powder along with chilly + coriander powder and onion mixture.
While frying the kolaurundai, do not turn the meat balls immediately to cook on the other side, as this only result in the balls breaking apart, wait for a minute until one side is lightly browned before turning it over.
As the meat is already cooked, the kolaurundai ( meat balls) should be fried just until it turns golden brown.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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