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MUTTON KOLA URUNDAI

MUTTON KOLA URUNDAI / MUTTON KEEMA BALLS

Prep Time 30 minutes
Cook Time 30 minutes
Resting time : Refridgeration 30 minutes
Total Time 1 hour 30 minutes
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 Mutton Kola Urundai 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