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. 

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