Mutton Kola Urundai, Tamilnadu style Mutton Keema Balls
Posted on 15 Nov 2024, by
Preparation
00:20 minutes
Resting
00:00 minutes
Cooking
00:45 minutes
Total Time
01:05 Hrs
Servings
15-18 servings
Difficulty
MODERATE
Ingredients
For Kola Masala:
- Dried Red Chillies - 4 - 5 Nos
- Coriander Seeds - 1 Teaspoon
- Fennel Seeds - 1 Teaspoon
- Black Pepper corns - 1/2 Teaspoon
- Green Cardamom - 2 Nos
- Cloves - 3 Nos
- Cinnamon, one inch piece - 1 Nos
- Kalpasi, Stone Flower - 1 small piece
- Finely chopped Garlic - 1/2 Tablespoon
- Finely chopped Ginger - 1 Tablespoon
- Onion, medium sized - 1 Nos, chopped
- Curry leaves - 1 sprig
- Coriander leaves - 5 - 6 sprigs, chopped
- Turmeric Powder - 1/4 Teaspoon
- Coriander Powder - 1/2 Tablespoon
- Red Chilli Powder - 3/4 Tablespoon
- Vegetable Oil - 1 - 2 Tablespoon
For Cooking Mutton:
- Mutton, minced - 500 Grams
- Grated Coconut - 3/4 cup
- Black Pepper Powder - 1/2 Teaspoon
- Salt - 1 Teaspoon, adjust
To Powder:
- Pottu Kadala Or Roasted chickpeas Or Roasted Gram - 1/2 cup
Directions
Dry Roasting Pottu Kadala:
- Dry roast the roasted gram for 2 to 3 minutes in a heavy bottomed pan on medium heat.
- Transfer to a bowl and allow to cool completely. Then grind to a fine powder and set aside.
Kola Masala Preparation:
- Heat 1 to 2 tablespoons of oil in the same pan.
- First, add in the dried red chillies, coriander seeds, fennel seeds, black pepper corns, cardamom, cloves, cinnamon and stone flower, roast on medium heat for about 1 to 2 minutes.
- Next, add in the chopped garlic, chopped ginger and saute until the raw smell disappears.
- Then, add in the chopped onion, curry leaves, coriander leaves and saute until the onion turns light golden in color on medium heat.
- After that, add in the turmeric powder, coriander powder and saute for 2 to 3 minutes on medium heat.
- Finally, add in the red chilli powder and saute for 1 to 2 minutes on low heat.
- Transfer to a bowl, set aside and allow to cool completely. Then grind to a fine paste and set aside.
Cooking Mutton:
- Add the minced mutton, salt and black pepper powder into the same pan, saute until the mutton turns brown in color. Do not add extra water, the water coming out of the meat will be good enough to cook the mutton.
- Cover and cook the mutton for about 5 minutes on medium heat.
- Then add in the grated coconut and fry until all the water dries up. Then transfer to a bowl and allow to cool completely.
- Coarsely grind the mutton-coconut mixture, by using the 'pulse' option of the mixer grinder for a couple of times and set aside.
Meat Balls Preparation:
- Take the coarsely ground mutton, masala paste and the roasted gram powder in a large mixing bowl.
- Mix well for about 5 to 6 minutes to form a soft dough. Adjust the salt and pepper powder at this stage, if required.
- Make medium lemon sized balls out of the dough and set aside.
Frying Mutton Kola:
- Heat enough oil to fry the meat balls in heavy bottomed deep pan.
- Once the oil is hot enough, reduce heat to low - medium.
- Add in the prepared meat balls as batches and deep fry until golden brown on low-medium heat.
- Transfer to a plate, serve hot/warm and enjoy.
NOTES
- Do not use Gram Flour for this recipe. If you use the Gram Flour, the meat balls will turn super hard. So make sure to use the Roasted Gram/ Pottu Kadala as mentioned in the recipe.
- As the Stone Flower has an overpowering taste, use a small piece of Stone Flower in this recipe.
- For a smooth textured meat balls, add the Grated Coconut into the 'Kola Masala' and roast for few minutes, then grind to a fine paste.
- For a crunchy textured meat balls, add the Grated Coconut along with the minced Mutton as described in the recipe.
- If required, you can adjust the amount of Salt and Black Pepper Powder at the time of kneading the Meat ball mixture.
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