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 Mutton Kola Urundai hot as a starter or with any Veg or Non-veg meals.