Mutton Kola Urundai Recipe - Chettinad Mutton Keema Balls

Mutton Kola Urundai Recipe is a scrumptious Chettinad keema ball made using mutton keema. Mutton keema pre cooked and combined with a flavoursome freshly ground masala and deep fried. These keema balls are a burst of flavours and textures in your mouth.

Archana's Kitchen
Mutton Kola Urundai Recipe - Chettinad Mutton Keema Balls
3758 ratings.

Mutton Kola Urundai Recipe is a traditional Chettinad recipe. Mutton keema is pre cooked and then mixed along with a kola masala. This kola masala is a spicy masala, made by grinding together whole spices along with fresh coriander and curry leaves and ginger-garlic and green chilli as well. 

This kola masala and the keema are held together with the powdered roasted gram dal, and then shaped into balls and deep fried. 

The Mutton Kola Urundai can be served as an appetizer or as a side to a main meal. 

Serve Mutton Kola Urundai piping hot alongside a meal of Chettinad Style Poondu Rasam Recipe - Garlic Rasam RecipeSteamed Rice and Chettinad Chicken Roast for a hearty Sunday lunch. 

Try our other Keema Recipes: 

  1. Spicy Minced Chicken Keema Balls Curry Recipe
  2. Chicken Keema Dosa Recipe - Madurai Kari Dosa Recipe
  3. Mutton Keema Samosa Recipe-Mangsher Singara

Prep in

20 M

Cooks in

30 M

Total in

50 M

Makes:

30 Urundai

Ingredients

  • 500 grams Mutton Kheema
  • For the Kola Masala
  • 1/2 cup Roasted Gram Dal (Pottukadalai)
  • 6 cloves Garlic
  • 2 inch Ginger , roughly chopped
  • 1 Onion , roughly chopped
  • 2 sprig Curry leaves , roughly chopped
  • 2 Green Chillies , roughly chopped
  • 1/4 cup Fresh coconut , grated
  • 1 teaspoon Red Chilli powder
  • 1 inch Cinnamon stick
  • 1 teaspoon Coriander seeds
  • 3 Cloves (Laung)
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 1 tablespoon Poppy seeds
  • 1 teaspoon Fennel seeds (Saunf)
  • 1/4 cup Coriander (Dhania) Leaves , loosely packed
  • Salt , to taste

How to make Mutton Kola Urundai Recipe - Chettinad Mutton Keema Balls

  1. To begin making the Mutton Kola Urundai Recipe, in a mixer jar, add the roasted gram dal and grind it to a fine powder. Transfer to a bowl and set aside. 

For the Kola Masala 
  1. Into the mixer jar add the ginger, garlic, green chillies, onions, curry leaves, coriander leaves, cinnamon stick, coriander seeds, cloves, cardamom, fennel, poppy seeds, coconut, salt, red chilli powder and coriander powder.

  2. Grind this into a fine paste using some water. Transfer the freshly ground fine paste into a mixing bowl and set aside. 

  3. Heat 1 tablespoon oil in a kadai, add the mutton keema into it and allow it to cook in its own juices. Cover the pan and allow the mutton keema to cook.

  4. This will take a good 7-10 minutes, mixing occasionally. 

  5. Once the mutton keema is cooked, turn off the heat and allow it to cool. 

  6. Then transfer into a mixer jar and pulse until coarse. 

  7. Now in a mixing bowl bring together the freshly ground roasted gram dal, the freshly ground kola masala and the cooked coarse mutton keema. Mix well to combine the Mutton Kola Urundai mixture evenly. 

  8. Grease your palms with oil and make lemon sized balls of the Mutton Kola Urundai and place on a plate. 

  9. Heat oil in a Kuzhi Paniyaram pan to pan fry the Mutton Kola Urundai. Add a teaspoon of oil into each of the cavities of the paniyaram pan.

  10. Ensure that the oil is heated on medium flame alone. This will ensure that the Mutton Kola Urundai is cooked from the inside as well as hold its shape together. 

  11. Place the Mutton Kola Urundai into the cavities and do not disturb until it turns into a lovely brown colour. Flip over half way through so the mutton gets evenly cooked and browned on both sides.

  12. Remove the Mutton Kola Urundai and place on an absorbent paper that will help drain off the excess oil. 

  13. Serve Mutton Kola Urundai piping hot alongside a meal of Chettinad Style Poondu Rasam Recipe - Garlic Rasam Recipe, Steamed Rice and Chettinad Chicken Roast for a hearty Sunday lunch. 

Last Modified On Wednesday, 19 August 2020 10:23
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