MUTTON KOLA URUNDAI / MUTTON KEEMA BALLS

Mutton Kola Urundai /Mutton Kheema Balls are the popular Chettinad recipe in South India (Tamil Nadu). Without adding this recipe to my blog non-veg -Chettinad the recipe won’t get fulfilled.

The origin of kola balls is Thanjavur. At first, kola balls are made with raw banana, Later, mutton is substituted instead of raw banana for the first time in Madurai Chandran mess. It is a popular mutton starter recipe in south India of Tamilnadu. Kids and adults love this recipe alike. Its inner soft and outer crispy layer recipe. Grounded masala along with meat gives you a flawless aroma. 

 It is easy to make at home with few ingredients, and delicious to have. You can have this Mutton kola Urundai as a starter or with any veg or Non-veg meals, you can have it with plain steamed rice with any veg curry or nonveg curry or plain rice and rasam go well with it.

I would like to recommend my other starter recipes collections in both vegs and non-veg with this post Do visit this,

• CRISPY FISH LOLLYPOP
• CHICKEN 65 FRY
• FISH FRY
• CHICKEN LOLLIPOP

=>For vegetarians try kola balls with raw banana, banana blossom, soya, potato… I already shared the recipe in this blog, do visit the below link.

•  Vazhaipoo Kola Urundai/Banana blossom kola balls. 

 Tips to follow: How to make perfect Mutton kola Urundai? 

• If you get minced mutton use it directly. // If you don’t get minced mutton (kheema) grind the boneless mutton into a paste and use it.
• Do not add besan flour instead of split roasted gram powder =>Adding besan flour, kola becomes hard.
• Do not add egg, if you refrigerate it for later use. 
• Do not add oil while sauteing minced mutton.
• Do not use fat minced mutton, fat in mutton balls will disintegrate in the oil.

Step by step pictorial method of How to make Mutton Kola Urundai /Mutton keema Balls :

Step 1: Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).

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Step 2: Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it.

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Step 3: Let the mutton gets cooks well until all water in the mutton gets evaporated.  Keep it aside.

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Step 4: Take a blender, add shallots, fennel seeds, poppy seeds, cinnamon, cardamom, cloves, green chilies, coriander leaves, curry leaves, ginger-garlic paste, grated coconut, blend well finely. (do not add water).

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Step 5:In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it. Blend well into a smooth paste.

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Step 6: Transfer it to the bowl, Apply few drops of oil in your hand, take a small portion of the kola mixture, make a small ball about 1.5 inches in size make a soft dough, make a small ball 1.5 inches. do the same with the remaining mixture.

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Step 7: Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.

Step8: Heat a pan to add enough oil to deep fry. once the oil gets hot, add the Mutton kola Urundai gently in the oil 

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Step 9: Fry it in medium flame until it turns golden brown color. Flip the other side and cook. (do not fry the balls in high flame, kola balls will get too dark quickly before it cooks).

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Step 10: Turn off the stove.

Yummy, delicious, crispy, tasty Mutton Kola Urundai /Mutton keema Balls are ready to serve.

 You can serve Mutton Kola Urundai hot as a starter or with any veg or Non-veg meals,

If you try this Mutton Kola Urundai recipe, leave a comment below, let me know how it turns out for you, and Tag me @myclickandtick and#myclickandtick on Instagram. Also, post your suggestions in the comment box below. 

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