Mutton kola urundai or Mutton kaima ball or Mutton keema ball or Minced Meat ball or Mutton Kofta is a special Chettinad dish usually prepared for special occasions especially for treating grooms immediately after marriage. My grandma used to prepare these balls with ease, like any other dishes, kootu, poriyal, etc. She used to make these balls in 100s since it is a favourite one for everybody in my family. Though she made in large quantities, the dish will disappear within a few hours because these balls can be eaten like a snack and can also be taken as an accompaniment for rice. We will never get bored of this dish and must have someone to ration the quantity.
I think, this description is enough for you to try out this recipe and enjoy with your family! Let us move on to the recipe.
- Mutton kaima ( Minced meat) – 150 gm
- Cinnamon- ½ “ piece
- Clove – 1 No.
- Fennel seeds – 1 tsp
- Khus khus (Poppy seeds) – 1 tsp
- Shallots – 7 Nos
- Garlic – 5 pods
- Ginger – 1” piece
- Green chillies – 3 Nos
- Red chillies – 3 Nos
- Grated coconut – 1 tbsp
- Turmeric powder – ½ tsp
- Porikadalai powder (Fried gram powder) – 150 ml
- Curry leaves – 2 sprigs
- Salt to taste
- Oil to fry
- Wash the mutton kaima thoroughly and squeeze out the water and keep it aside.
- In a kadai, add a tablespoon of oil and season with cinnamon, clove and fennel seeds.
- Add onion, ginger and garlic and sauté for a while.
- Add green, red chillies and khus khus and sauté till nice aroma comes.
- Add curry leave sand coconut and sauté for 2 minutes.
- Now, add mutton kaima and sauté , close the kadai with a lid and cook the kaima. No need to add water because the kaima itself will release enough water to cook the kaima. Sauté till water from the kaima dries out. Allow the contents to get cooled.
- Transfer the contents to a mixie jar and grind without adding any water.
- In a large bowl, add turmeric, salt, porikadalai powder with the ground mixture and mix everything evenly.
- Make small balls out of this dough and keep it aside.
- In a deep bottomed kadai, add oil and heat the oil.
- Fry the balls in simmer until done.
Your crispy, hot mutton kola urundai is ready to eat!
As I mentioned already, it can be taken as a snack or starter along with any soup or as an accompaniment with rice and any sambar, my choice is always for ElumbuSambar!
There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped mutton keema balls.
- First try with a single ball and if you find the ball gets broken, add some more porikadalai powder and try again. If you are not confident enough, you can add one egg and mix with the batter.
- The balls should be fried in simmer otherwise these balls will become black in colour.
- Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.
- As soon as the balls are added in the oil, the oil will become frothy. So don’t panic, it will subside automatically after the balls are cooked.
To view Mutton Kola Urundai recipe in Tamil, visit http://ranisarusuvai.blogspot.in/2013/12/blog-post_18.html
Tags: Minced meat balls recipe, Mutton kola urundai, Chettinad kola urundai, Mutton kaima balls recipe, mutton keema balls, fried mutton balls, mutton kaima urundai, Fried mutton koftas