Preparation Time : 30 minutes
Cooking Time : 10 minutes
Serving :4 members
Description
Kola urundai . A deep fried round ball with a crispy outside and a moist mass of delicious meaty inside that is an authentic dish very own to the chattiyar communityof the chettinad region . All Though I grew up with a lot of friends from the chettinad region , never have I heard or tasted these mighty Devine balls . Once on our way to Coimbatore had lunch at venu biriyani hotel in Dindugal . Our table was lined with a variety of dishes but my favourite was the kola urundai . I could not stop with 2 and shamelessly had a couple more ( don’t want to mention the exact number and boo myself here ) . From then on any chance to gobble up the kola urundais in venu biriyani hotel , I will never give it a miss . Wanted to make these at home tried my best with so many versions but nothing as close as the venu biriyani kolas . The trappings of authentic recipes are painful for sure . Finally one try that I experimented for my son – in – laws birthday feast worked pitch perfect . The beauty of this recipe is in its multitude of textures , soft , crisp and moist . my son – in – law being a native of Dindugal had his eye brows raised while his first try of the kola urundais . Happy me as what a way to please my son – in – law for his birthday through his roots .
Ingredients
Ingredients | Quantity |
|---|---|
| Mutton keema ( boneless mutton mince ) | 150 grams |
| whole dry red chillies | 2 |
| roasted gram/Pottu kadalai/varu kadalai | 1 tablespoon |
| cashewnuts | 4 |
| fennel seeds | 1 tablespoon |
| grated coconut | 2 tablespoons |
| small onions/Shallots | 6 |
| garlic flakes | 3 |
| grated ginger | 2 tablespoons |
| cardamom | 1 |
| cinnamon | 1/2 inch |
| clove | 1 |
| curry leaves | few |
| egg | 1 |
| Salt | to taste |
| Oil | to deep fry |
Method
- Heat oil add cinnamon,cardamom,clove and curry leaves.once they crackle add ginger and Saute . top with garlic,small onions and saute for a few seconds .
- Add the green,red chillies,cashew and saute till the ingredients get roasted well.Then add fennel seeds and saute until a good aroma arises .
- Add coconut,saute it.
- Finally add roasted gram and give a slight roast.set aside and cool completely. Heat little oil and
- saute the minced mutton for 5 – 8 minutes.
- See to it that it gets half cooked and water gets dries up completely. Cool the minced mutton . Grind all the roasted ingredients together except for minced mutton with out adding water .
- Then add mutton and salt.Grind to get a thick smooth dough like mass of mixture . Add egg to the ground mixture and mix well .Make small round smooth lemon sized balls with no cracks .
- Heat oil to deep fry in medium flame.Deep fry the mutton kola urundais to a dark golden brown colour . Drain and serve hot as it is .
Note
- Make sure to use the exact quantity of ingredients mentioned or else the kola will not taste or turn out good .
- While grinding the mixture don’t add water. Or else it will absorb more oil.
- Heat oil in medium flame to deep fry . If fried in high flame the outer layer becomes dark soon but it will not get cooked inside.
- You can reserve some ground mixture in the fridge and make it the next day .
- Make even lemon size balls with out cracks . Bigger sized balls have a problem of not getting cooked inside and cracks make the kola look terrible .
- You can follow the same to do chicken kola urundai .
