Mutton kola urundai

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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 chillies2
roasted gram/Pottu kadalai/varu kadalai
1 tablespoon
cashewnuts 4
fennel seeds1 tablespoon
grated coconut2 tablespoons
small onions/Shallots 6
garlic flakes 3
grated ginger
2 tablespoons
cardamom1
cinnamon 1/2 inch
clove 1
curry leavesfew
egg1
Salt to taste
Oil to deep fry

Method

  1. 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 .
  2. 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 .
  3. Add coconut,saute it.
  4. Finally add roasted gram and give a slight roast.set aside and cool completely. Heat little oil and
  5. saute the minced mutton for 5 – 8 minutes.
  6. 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 .
  7. 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 .
  8. 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

  1. Make sure to use the exact quantity of ingredients mentioned or else the kola will not taste or turn out good .
  2. While grinding the mixture don’t add water. Or else it will absorb more oil.
  3. 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.
  4. You can reserve some ground mixture in the fridge and make it the next day .
  5. 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 .
  6. You can follow the same to do chicken kola urundai .