Mutton Kola Urundai Recipe – A spicy, crispy and tasty deep fried mutton keema balls with authentic Indian spices. These Mutton Kola are irresistible and I bet you cant stop with one. One of the best appetizer for South Indian Non veg Meals. 
I had tasted Mutton Kola Urundai in a famous restaurant in Dindigul called Venu Biryani. It was crispy outside, soft was juicy inside. I liked it so much and wanted to try at home. And yeah I was able to replicate at least to 60%. You need mutton keema for this recipe. If you don’t have mutton keema, you can use boneless mutton pieces as we are going to grind it. So that wouldn’t be a problem. We have to grind a special masala for Kola Urundai which includes sombu(fennel seeds), kasa kasa (poppy seeds), cinnamon, cloves, cashews, green chillies, ginger, garlic, Onion and Coriander leaves. We need Roasted gram dal(pottu kadalai) powder to bind ground masala and mutton keema together. In some parts of Tamil nadu, like Madurai, they add eggs to bind the masala and keema together and form a shape. 
Look at the texture of the Kola Urundai. It’s so crispy on the outer. Believe me it was very delicious. Now let’s see how to make Mutton Kola Urundai with step by step pics below. Meanwhile, don’t forget to check Mutton Keema Masala, Mutton Kulambu, Chettinad Mutton Biryani, Mutton Ghee Roast and Mutton Varuval.
Mutton Kola Urundai Recipe
Mutton Kola Urundai | Mutton Keema Balls
Ingredients
- 250 Gram Mutton Keema
- 1 Onion
- 1/4 cup Grated Coconut
- 5 Cashews
- 1 tsp Fennel seeds (Sombu)
- 1 tsp Poppy seeds (kasa kasa)
- 1 inch Cinnamon
- 2 Cloves
- 2 Green Chillies
- 1 inch Ginger
- 6 Cloves Garlic
- Coriander Leaves few
- 1 tsp Red Chilli powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander Powder
- 2 tbsp Roasted Gram Dal Powder (Pottu Kadalai)
- Salt As required
- Oil For Deep Frying
Instructions
How to make Mutton Kola Urundai
- In a Mixie, grind Onions, Cashews, Kasa kasa(poppy seeds), sombu(fennel seeds), Green chillies, cinnamon, cloves, Corinader leaves. Grind it to a paste by adding very little water. Do not add more water as you cannot form a shape later.
- Heat a kadai. Add Mutton Keema / small Mutton pieces, turmeric powder, Red chilli powder and Coriander powder. Saute well. Mutton will cook in its own juices. Do not add water.
- Once the mutton becomes dry and cooked well, Remove from the heat. Let it cool.Add this cooked mutton to the Mixie along with the masala and grind well.
- Transfer to a bowl and add roasted gram dal powder, salt and mix well.You should be able to form balls out of it. You can also refrigerate at this stage and fry later.
- In a kadai, add enough oil for deep frying. Once the oil is hot, keep the flame in medium and drop the balls one by one. You can fry 3/4 balls in a batch depending on the size of the kadai.
- Fry till its crispy on the outside. Make sure you fry mutton kola in medium flame throughout. If you keep the flame high, then the outer will become brown very soon and the inner side may not have cooked well.
- Once fried well, transfer to a kitchen tissue. So that excess oil is removed.
- Serve Hot!
Notes
- Refrigerate the balls at least 30 mins before frying. It helps in holding the shape of Kola urundai.
- You can also add egg for binding.
- Add very less water while grinding the masala.
- If you are not able to form a shape, then add more Roasted gram dal powder and try again.
How to make Mutton Keema Balls
- In a Mixie, grind Onions, Cashews, grated Coconut, Kasa kasa(poppy seeds), sombu(fennel seeds), Green chillies, cinnamon, cloves, Corinader leaves. Grind it to a paste by adding very little water. Do not add more water as you cannot form a shape later.
- Heat a kadai. Add Mutton Keema / small Mutton pieces, turmeric powder, Red chilli powder and Coriander powder. Saute well. Mutton will cook in its own juices. Do not add water.
- Once the mutton becomes dry and cooked well, Remove from the heat. Let it cool.
- Add this cooked mutton to the Mixie along with the masala and grind well.
- Transfer to a bowl and add roasted gram dal powder, salt and mix well.
- You should be able to form balls out of it. You can also refrigerate at this stage and fry later.
- In a kadai, add enough oil for deep frying. Once the oil is hot, keep the flame in medium and drop the balls one by one. You can fry 3/4 balls in a batch depending on the size of the kadai.
- Fry till its crispy on the outside. Make sure you fry mutton kola in medium flame throughout. If you keep the flame high, then the outer will become brown very soon and the inner side may not have cooked well.
- Once fried well, transfer to a kitchen tissue. So that excess oil is removed.
- Serve Hot!
Tips for making Mutton Kola Urundai:
- Refrigerate the balls at least 30 mins before frying. It helps in holding the shape of Kola urundai.
- You can also add egg for binding.
- Add very less water while grinding the masala.
- If you are not able to form a shape, then add more Roasted gram dal powder and try again.
Did you Try this Recipe ?
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