In a kadai add 1 chopped onion,green chillies,coconut 1/2 cup, fennel seeds, cinnamon, cloves and saute.
Add the minced mutton and saute till all the water dries up and add the roasted gram.
Cool and grind to a thick paste. I prefer grinder rather than mixer to get the authentic taste.
Add an egg and mix well.make lemon sized balls and deep fry in low flame till golden in colour. The balls can be had as a starter snack.
Finely chop the remaining 2 onions and tomato. Make a smooth paste of 1/2 cup coconut and cashews.
In a kadai add oil and saute the onions and tomato and cook till mashed up. Now add all the spice powders and saute till oil oozes out.
Add the coconut paste and adequate water. It should be a thin gravy now.adjust the salt and spice levels.
Once it starts boiling add the fried kola urundai/meat balls into the gravy and simmer for 15 minutes
The meat balls swellup and the gravy thickens. Switch off and garnish with coriander leaves and curry leaves
