Originating in Madurai, Tamil Nadu, Kola Urundai is a simple but tasty mutton meatball recipe. Traditionally, minced mutton is mixed with dry roasted spices and coconut. It is then shaped into balls and deep-fried. As a result, the meatballs are crispy on the outside and juicy on the inside. Here we share a Kola Urundai recipe that you can make at home in 4 simple steps. Check it out!
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Mutton Kola Urundai: A Classic South Indian Mutton Meat Balls Recipe
Take a grinder, add the Kola masala ingredients and salt to it. Grind them to a fine paste.
Take a pan and heat it over medium flame. Add the minced meat and fry it until it is dry. Then add it to a blender and pulse for 2 or 3 times only. Set it aside.
Take a bowl and add the minced meat to it. Then add the Kola masala, fried gram powder and mix it well. Make a soft dough. Oil your hands and start shaping the minced meat into small balls. Refrigerate the balls for 30 minutes before frying.
Heat oil in a pan over medium heat. Once the oil is hot enough, add the meatballs in batches and fry them until golden brown. Serve hot with mint chutney.
To prevent the meatballs from breaking in the pan, leave them still for a while when they first hit the oil for frying. You can start turning them upside down once the lower part starts to change its colour.
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Frequently Asked Questions
Can I add water while grinding the Kola Masala?
Yes. You can add only a few tablespoons of water if required while grinding the Kola Masala. The result should be a fine paste.
Can I pressure cook the minced mutton?
Yes. You can pressure-cook the minced mutton. However, make sure to fry it until it is completely dry.