Skip to main content

Mutton Kola Urundai


MUTTON KOLA URUNDAI 

CHETTINAD MUTTON KEEMA BALLS



This Recipe is very specialty at amma’s house. The masala was always ground in the Attangallu (ஆட்டங்கல்லு) ,but nowadays we making with blender. The making of kola urundai is mesmerizing. The wonderful aroma from the ground masala, the golden colour and the round shape is so tasty.


Delicious and crispy mutton keema kola urundai which can be served as a appetizer for any parties. These balls turn out crispy and juicy as well.

Mutton kolla urundai recipes: 

Prep time    cooking time   Total time
15 min           10 min               20 min

Dish:Side
Cuisine:Indian
Serves:5 no

Ingredients:

  • Mutton keema-500 grams
  • Oil as required
  • Red chilli powder-1 tbsp
  • Coriander powder-1tbsp
  • Turmeric powder-1tsp
  • Garam masala powder-2 tsp
  • Sombu/Fennel seed-2 tsp
  • Salt as required
  • Onion choppped -1 no
  • Garlic-6 no
  • Ginger-1 strips
  • Mint leaves-A handfull
  • Red chilli-6 no
  • Pottu kadalai/Roasted gram dal-3 tbsp

Method:


  1. First clean the mutton keema and keep separately.
  2. In pan add oil add roast the red chilli and keep separately.
  3. Then in same pan add Mutton keema and mix, it vl loose the water .
  4. Add red chilli powder,Coriander powder, Turmeric powder,Garam masala powder, salt mix till all water became dry.
  5. And add sombu ,onion chopped, garlic and ginger mix it well.
  6. Add Mint leaves cook till keema dry well.
  7. After keema cooled take in blender with red chilli and pottukadalai and grain it into coarse paste.
  8. And make balls .
  9. Deep fry in oil .
  10. Serve it with rasam .

Pictorial:

1)In pan add oil, red chilli roast it and keep separately

2)Then in same pan add keema mix throughly

3)Add all spice powder ,salt mix well

4)Add sombu, onion, garlic, ginger and mint leaves mix well



5)Make keema to cool

6)Take in blender with all including red chilli and now add pottu kadalai and grain into coarse paste


7)Make balls and Deep fry in oil

9)Serve it

Comments

Post a Comment

Popular posts from this blog

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA Amritsari Chole  are traditional Amritsar style spicy  Chole  Recipe made using freshly ground  chole  masala. The curry has a slightly darker hue due to tea bags that are used while boiling the  chole . This taste so delicious with battura or roti. I made some black tea, strained it and used that in this recipe. If you have those tea bags, throw few when cooking chana in the pressure cooker. The more tea bags you add the more black your chana will be. But don't use too much, else your chana will be bitter. Hope you will give this try and let me know how it turns out for you. Amritsari chole recipes: prep time  cooking time  total time 10 min         45min               55 min Dish:side Cuisine:indian Serves:5 no Ingredients: Chana / Chole - 500 grams Black Tea Bag - 5 Salt to taste Cinnamon ...
Post a Comment
Read more

CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT

CHETTINAD KARAPODI MEEN KUZHAMBU WITHOUT COCONUT/SILVER BELLY-PONY FISH CHETTINAD CURRY WITHOUT COCONUT Silver bellies  also known as  Karapodi meen  in Tamil and is an important fish in Kerala. It is a good source of calcium and phosphorus.  karapodi  is the one of the fish having highest content of calcium and phosphorus comparing other fishes. karapodi is an appropriate choice for the people who are suffering Calcium Deficiency. Karapodi Meen kuzhambu  is a very good recipe to treat cold and Silver belly fish is a good remedy for Common cold and running nose. I would like to try different varieties of fish curry. This fish curry is Chettinad based and without coconut. It is very quick to make with freshly ground spices and goes well with rice, idli/Dosa or Chapati. I tried this fish curry when I was craving for fish kuzhambu but not in a mood to grate coconut. It turned out super good and we loved it for the rich tangy taste. Chetti...
Post a Comment
Read more

CHETTINAD PEPPER PRAWN FRY/CHETTINAD MILAGU ERAL VARUVAL

CHETTINAD PEPPER PRAWN MASALA/CHETTINAD MILAGU ERAL VARUVAL Prawn Pepper Fry or the Chettinad Eral Varuval   is another of the seafood recipes from the cuisine of Chettinad. Made with typical chettinad spices, this is as easy and simple as it can be. When we talk of the chettinad, a famous cuisine from the South Indian state of Tamil Nadu, you think spice. Nothing can come close to the variation of spices used in their food. The chettinad cuisine has a predominant use of fennel, black pepper, coriander seeds among other spices. Altogether they bring out a nice aroma, texture and flavor to any non veg dish. The Chettinad Eral Varuval or the prawn pepper fry are pretty famous in Chennai, Tamil Nadu. You will find it at most restaurants that serve non – veg. Made with the typical chettinad spices, the chettinad eral varuval or the prawn pepper fry recipe is very, very tasty. As the seafood gets cooked very fast, it will be very easy process to make this di...
Post a Comment
Read more