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mutton kola urundai with onions and lemon

Mutton Kola Urundai | Mutton Keema Balls

Mutton Kola Urundai Recipe - A spicy, crispy and tasty deep fried mutton keema balls with authentic Indian spices.
Course Appetizer
Cuisine Indian
Keyword mutton keema, mutton keema balls, mutton kola urundai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 Kola Urundai
Calories 231kcal
Author Shalini


  • 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


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!


  • 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.