Jul 042020
MUTTON KOLA URUNDAI / MUTTON KEEMA BALLS

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

The origin of kola balls is from 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, delicious to have. You can have this Mutton kola 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 veg and non-veg with this post Do visit this,

=>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.

 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.gms
MUTTON KOLA URUNDAI

MUTTON KOLA URUNDAI / MUTTON KEEMA BALLS

Prep Time 30 mins
Cook Time 30 mins
Resting time : Refridgeration 30 mins
Total Time 1 hr 30 mins
Course Appetizer, Non Veg, Nonveg starter
Cuisine Indian, South Indian
Servings 12 Balls

Equipment

  • Blender
  • Pan

Ingredients
  

  • 250 gm Mutton-250 grams.
  • 1 (2 inches) Cinnamon
  • 2 Cloves- 2.
  • 2 Cardamom
  • 1 tsp Fennel seeds
  • 1 tsp Poppyseeds-1tsp (If you don't get in your country, skip it).
  • 12 Shallots
  • 1 tsp .Ginger &Garlic paste
  • 2 tbsp Grated coconut
  • 2 .Green chilies
  • 2 sprigs Curry leaves
  • 3 stalks Corriander leaves
  • 2 tbsp Split roasted gram(pottukadalai) powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Chili powder
  • 1/2 tsp Corriander powder
  • 1/4 tsp Cumin powder
  • Oil to deep fry.
  • Salt req.

Instructions
 

  • Add the boneless mutton into the blender, blend well smoothly this is mutton kheema. (if you get minced mutton skip this step).
  • Heat a pan to add the minced mutton, chili powder, turmeric powder, coriander powder, cumin powder, salt req, saute it.
  •  let the mutton gets cooks well until all water in the mutton gets evaporated.  Keep it aside.
  • 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).
  • Blend well into a smooth paste. —>if you feel the kola mixture is too dry need to add little water, add it around 1-2 tsp, and grind well and use it.
  • If you feel the kola mixture watery add a tbsp of a split roasted gram(pottukadalai) powder and grind well.
  • Transfer it to the bowl and 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.
  • Refrigerate the balls for 15 minutes before frying to avoid the balls disintegrating into the oil.
  • Heat a pan to add enough oil to deep fry the kola balls.
  • Once the oil gets hot, add the kola balls gently in the oil and 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).
  • In the same blender, add the cooked mutton, split roasted gram(pottukadalai) powder, check for salt, and add it.
  • Turn off the stove and serve it hot as a starter or with any Veg or Non-veg meals.

Notes

  • 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.
Keyword MUTTON KEEMA BALLS, MUTTON KOFTA BALLS, MUTTON KOLA URUNDAI

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).

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

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

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).

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.

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.

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 kola balls gently in the oil 

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).

Step 10: Turn off the stove.

Yummy, delicious, crispy, tasty Mutton Kola Urundai /Mutton keema Balls is ready to serve. You can serve it hot as a starter or with any veg or Non-veg meals,

If you try this 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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