Mutton Kola Urundai
Crispy on the outside, tender and juicy on the inside, these Chettinad mutton meatballs are packed with aromatic spices. A classic South Indian appetizer that's perfect for parties or as a special side dish.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Spice Paste
- b.In a small, dry pan, add the cinnamon stick, cloves, green cardamom, fennel seeds, and poppy seeds. Dry roast on low heat for 1-2 minutes until they become fragrant. Be careful not to burn them.
- c.Remove the roasted spices from the heat and let them cool down completely.
- d.Transfer the cooled spices to a small grinder jar. Add the pottukadalai (roasted gram dal), grated coconut, and green chillies.
- e.Grind everything into a thick, coarse paste without adding any water. The moisture from the coconut should be sufficient to bind it. Set aside.
- 2
Step 2
- a.Mix the Mutton Keema
- b.In a large mixing bowl, place the mutton keema. Ensure it is well-drained and has minimal water content by patting it dry with paper towels.
- c.Add the prepared spice paste, finely chopped onion, ginger-garlic paste, turmeric powder, red chilli powder, and salt.
- d.Add the finely chopped coriander and mint leaves.
- e.Using your hands, mix everything thoroughly for 3-4 minutes. Knead the mixture well, as if you are making a dough. This helps in binding the meatballs and prevents them from breaking.
- 3
Step 3
- a.Shape the Kola Urundai
- b.To check the seasoning, you can cook a tiny portion of the mixture on a pan. Adjust salt or spice if needed.
- c.Lightly grease your palms with a little oil. Take about 1.5 tablespoons of the mutton mixture and roll it firmly between your palms to form a smooth, crack-free ball, approximately 1.5 inches in diameter.
- d.Repeat this process with the remaining mixture to form about 20 uniform-sized balls. Arrange them on a plate.
- 4
Step 4
- a.Deep Fry the Meatballs
- b.Heat oil for deep frying in a kadai or a deep pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface gradually.
- c.Carefully slide 4-5 meatballs into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
- d.Fry for about 6-8 minutes, turning them gently and occasionally, until they are a deep golden brown and crispy on the outside.
- e.Once cooked, use a slotted spoon to remove the kola urundai from the oil and place them on a plate lined with paper towels to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Mutton Kola Urundai hot as an appetizer or a side dish, garnished with onion rings and a wedge of lime for squeezing over.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the minced mutton is very dry. Squeeze out any excess water to prevent the meatballs from breaking apart while frying.
- 2Do not add any water while grinding the masala paste. The mixture must be thick and firm to bind the meatballs properly.
- 3Fry the meatballs on a consistent medium heat. Frying on high heat will brown the outside too quickly, leaving the inside raw.
- 4Don't overcrowd the pan while frying. This maintains the oil temperature, ensuring the urundai cook evenly and don't become greasy.
- 5For best results, use mutton keema with a little fat (around 15-20%) as it makes the kola urundai more juicy and flavorful.
- 6The shaped, uncooked meatballs can be refrigerated for up to 24 hours or frozen for up to a month. Thaw before frying.
Adapt it for your goals.
Healthier
For a lower-fat version, bake the kola urundai in a preheated oven at 200°C (400°F) for 20-25 minutes, or until cooked through. You can also cook them in an air fryer at 180°C (360°F) for 15-18 minutes.
Different MeatDifferent Meat
Replace mutton with minced chicken or turkey to make Chicken Kola Urundai. The cooking time might be slightly less.
VegetarianVegetarian
Create a vegetarian version by replacing mutton with mashed raw banana (vazhakkai) or yam (senai kizhangu). The rest of the spices and procedure remain the same.
SpicierSpicier
Increase the heat by adding 1-2 more green chillies or a teaspoon of freshly ground black pepper to the mutton mixture.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Good Source of Iron
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
Aromatic Digestive Spices
Spices like fennel seeds, cloves, and cinnamon are not only flavorful but are also known in traditional medicine to aid digestion and possess antioxidant properties.
Frequently asked questions
One serving of Mutton Kola Urundai (approximately 5 pieces) contains around 570-600 calories. The exact count can vary based on the fat content of the mutton and the amount of oil absorbed during frying.