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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

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