Mutton Kola Urundai Recipe – Chettinad Mutton Keema Balls
Mutton Kola Urundai, a delightful Chettinad specialty, is a flavorful appetizer that will transport your taste buds straight to the heart of Tamil Nadu. The recipe involves tender mutton kheema (minced mutton) combined with a rich and aromatic kola masala. This masala, made from a blend of whole spices, fresh coconut, curry leaves, and the right balance of heat, gives these keema balls a uniquely robust flavor. With a crispy exterior and a juicy, spiced filling, Mutton Kola Urundai is the perfect dish to serve as a starter at your next dinner party or festive gathering.
Cuisine: Chettinad
Course: Appetizer
Diet: Non-Vegetarian
Ingredients:
For the Mutton Kheema:
| Ingredient | Quantity |
|---|---|
| Mutton Kheema (Minced Mutton) | 500 grams |
| Roasted Gram Dal (Pottukadalai) | 1/2 cup |
| Garlic | 6 cloves |
| Ginger | 2-inch piece, roughly chopped |
| Onion | 1, roughly chopped |
| Curry leaves | 2 sprigs, roughly chopped |
| Green Chillies | 2, roughly chopped |
| Fresh coconut | 1/4 cup, grated |
| Red Chilli powder | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Poppy seeds | 1 tablespoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Fresh Coriander (Dhania) Leaves | 1/4 cup, loosely packed |
| Salt | To taste |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4-5 people
Instructions:
Step 1: Preparing the Kola Masala
-
Grind Roasted Gram Dal:
Begin by adding the roasted gram dal (pottukadalai) into a mixer jar. Grind it into a fine powder. Transfer the powder to a bowl and set it aside for later use. -
-
Prepare the Spice Mix:
In the same mixer jar, add the garlic, ginger, onion, curry leaves, and green chilies. Grind these ingredients together to form a coarse paste. This mixture will form the base of the kola masala. -
Roast the Whole Spices:
Next, in a dry pan, gently toast the whole spices: cinnamon stick, coriander seeds, cloves, cardamom pods, poppy seeds, and fennel seeds. Roast them lightly on medium heat until fragrant, which should take about 2-3 minutes. Be careful not to burn the spices. -
Grind the Whole Spices:
Once the spices have cooled, add them to the same mixer jar and grind them along with the fresh coconut and red chili powder. Blend everything into a smooth, aromatic paste. This is your kola masala.
Step 2: Preparing the Mutton Keema Balls
-
Cook the Mutton Keema:
Heat a little oil in a pan over medium heat. Add the mutton kheema (minced mutton) and sauté it well until it is cooked through. Stir occasionally, breaking up any clumps of meat. The keema should be slightly browned. -
Combine Kola Masala with Keema:
Once the mutton is cooked, add the kola masala paste to the pan. Mix well, ensuring that the mutton is fully coated with the aromatic spices. Let it cook for another 5 minutes, allowing the flavors to blend together. -
Cool and Shape the Mixture:
Once the mutton and masala are well combined and cooked, remove the mixture from the pan and let it cool slightly. Once cooled, take small portions of the mixture and shape them into small, round balls (about the size of a golf ball).
Step 3: Frying the Mutton Kola Urundai
-
Heat Oil for Frying:
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully drop the prepared mutton kola balls into the oil. Fry them in batches, ensuring not to overcrowd the pan. -
Fry Until Crisp and Golden:
Fry the keema balls for about 5-7 minutes or until they turn a beautiful golden brown and crisp on the outside. Make sure to turn them occasionally for even cooking. -
Drain Excess Oil:
Once fried, remove the mutton kola balls from the oil and place them on a paper towel to drain any excess oil.
Serving Suggestions:
Serve these delicious Mutton Kola Urundais hot and crispy, paired with a tangy tamarind chutney or a cooling yogurt dip. They make an excellent appetizer or a perfect snack to serve at parties, gatherings, or special occasions. The spicy, aromatic flavors of the kola masala will surely leave your guests asking for more!
Tips:
- Adjust the Spice Level: If you prefer a milder flavor, reduce the amount of green chilies and red chili powder in the kola masala.
- Make Ahead: You can prepare the mutton mixture and shape it into balls in advance. When ready to serve, simply fry them fresh for a crispy texture.
- Variation: You can also bake the mutton kola balls at 375°F (190°C) for 15-20 minutes if you prefer a less oily version of the dish.
Enjoy this authentic Chettinad treat with your loved ones and savor the rich, bold flavors that make it a truly special dish!
