Mutton Kola Urundai or Mutton keema balls is a spiced lamb mince meatball. We prepare them by flavoring the cooked mutton mince with spice powders, shallots, and Coriander leaves. It is then deep-fried or air fried and served.
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The small keema balls fry is perfect for the kids. They are easy to pop them. It is served as a part of the grand feast usually. It is a famous appetizer from the Chettinad region of Tamilnadu.
Kola Urundai recipe calls for minced meat, You can buy them or prepare it by mincing the meat yourselves.
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What is Kola Urundai
Kola urundai is a south Indian style meatball. Keema balls are known as kola urundai in tamil. Traditionally we use minced meat in preparing meatballs. We cook the meat mince with spices and then blend them with small onions and coriander leaves. Small balls are made out of ground meat and they are fried.
Traditional recipes are meat based however these days we have the veg version too.
Ingredients:
Minced meat - This is the best option for a kola urundai. We can either get minced meat from the store or you can grind the meat. another option is micing the meat with a large butcher knife at home itself.
Spice Powders - We use basic spice powders to cook the meat. I am using chili powder, turmeric powder, and Salt.
Whole Spices - We roast and grind a flavorful mix for this kola urundai. Using Cinnamon, clove, Pepper, Fennel seeds, Cardamom, and cumin. Along with them we also roast cashew nuts and dry red chili.
Grated coconut - roast and grind them along with the whole spices for a flavorful kola urundai.
Ginger garlic paste - It is a mandatory ingredient for any meat based dishes.
Fried gram - It helps in holding the shape of the kola urundai and hence they are not to be missed.
Onions - Blend the onions along with the meat and whole spices. Use small onions for the best taste.
Coriander leaves - Used for flavor.
How to make Mutton Kola Urundai
Heat a pan with oil, once it's hot add the cleaned mutton keema.
Also add in Red Chilli powder, Garam Masala, Turmeric powder, and Salt.
Combine everything and cook on a medium flame for 8-10 mins. Keema gets cooked easily. Keep mixing in intervals.
Now the mixture is completely dry and the minced meat or keema is cooked perfectly. Remove from the pan and set aside.
In the same pan add oil if needed and once it is hot. Add the whole spices. I am using Cinnamon, Clove, Whole pepper, Fennel seeds, Cumin seeds, and dry red chili. Saute for a min and then add in the cashew nuts. Saute until it's lightly golden.
Next, add the grated coconut and saute it till they are golden.
Switch off and transfer everything to a blender. Next, add the roasted gram dal.
Blend it coarsely
Add the small onion, ginger garlic paste and coriander leaves. Blend everything once again to a fine coarse paste.
Transfer to a bowl and combine everything once. Make small even sized balls out of it. I tried both the air fryer and stove top versions.
Preheat the air fryer to 200 C for 5 mins. Spray oil and arrange the kola urundai in the air fryer baskets.
Airfry at 180 C or 356 f for 14 mins. Flip once halfway and spray oil.
Stove Top Versions
If you are going to deep fry you can grind the balls finer and then make them into even sized balls. You can also dip them in egg wash if you prefer before frying. Heat pol in a pan for deep frying and fry the kols urundai on a medium flame. Fry until golden and they are ready.
Yummy and guilt-free Air Fryer kola urundai are now ready to serve.
Tips to prevent the kola urundai from breaking
A very common issue most face when they prepare kola urundai is that the kola urundai breaks in oil when they fry. Here are a few tips to prevent the balls from breaking.
- Refrigerate the balls for 30 mins or freeze them for 15 mins and then fry the kola urundai.Never fry at high heat.
- Fry at medium heat.Never overcrowd the pan.Let the balls fry for 3 mins and then flip and cook all sides.
- Flipping them before might break the kola urundai.Grind to a fine paste if deep frying them. For the air fryer version, you can also grind them coarsely.
- Make them into even small-sized balls. Don't make them big as the center part of the balls might remain uncooked.
- Do not add water while grinding the meat and spices.
Tips & Variations:
- Instead of Mutton, you may also try beef kola urundai or Chicken kola urundai with the same recipe.
- The mutton balls are a Chettinad style appetizer.
- You also prepare mutton kola urundai kulambu or biryani with them. So simple had as it is.
Serving Suggestions
Goes well as an appetizer or starter. Also, you may serve them along with biryani or rice. Perfect for weekend lunch.
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📖 Recipe
Mutton Kola Urundai
Standard 1 cup measures 240 ml
Equipment
- Air Fryer
Ingredients
- ½ kg Mutton Kheema ground mutton
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ½ tsp Garam Masala
- Salt as needed
- 1 tbsp Oil
To Roast & Grind
- 1 inch Cinnamon
- 2 Cloves
- 4 Cardamom
- 1 tsp Fennel seeds
- ¼ tsp Whole Pepper
- 1 tso cumin seeds
- 10 Cashewnuts
- 2 Dry red chilli
- ¼ cup grated coconut
To Grind
- 2 tbsp Fried Gram
- 8 Small Onion
- 1 tbsp Ginger garlic paste
- ⅓ cup Coriander leaves
Instructions
- Heat a pan with oil, once it's hot add the cleaned mutton keema.
- Also add in Red Chilli powder, Garam Masala, Turmeric powder, and Salt.
- Combine everything and cook on a medium flame for 8-10 mins. Keema gets cooked easily. Keep mixing in intervals.
- Now the mixture is completely dry and the minced meat or keema is cooked perfectly. Remove from the pan and set aside.
- In the same pan add oil if needed and once it is hot. Add the whole spices. I am using Cinnamon, Clove, Whole pepper, Fennel seeds, Cumin seeds, and dry red chili. Saute for a min and then add in the cashew nuts. Saute until it's lightly golden.
- Next, add the grated coconut and saute it till they are golden.
- Switch off and transfer everything to a blender. Next, add the roasted gram dal.
- Blend it coarsely and then add the small onion ginger garlic paste and coriander leaves. Blend everything once again to a fine coarse paste.
- Transfer to a bowl and combine everything once. Make small even sized balls out of it. I tried both the air fryer and stove top versions.
Air Fryer Version
- Preheat the air fryer to 200 C for 5 mins. Spray oil and arrange the kola urundai in the air fryer baskets.
- Airfry at 180 C or 356 f for 14 mins. Flip once halfway and spray oil. Yummy and guilt-free Air Fryer kola urundai are now ready to serve.
Stove Top Version
- If you are going to deep fry you can grind the balls finer and then make them into even sized balls. You can also dip them in egg wash if you prefer before frying. Heat pol in a pan for deep frying and fry the kols urundai on a medium flame. Fry until golden and they are ready.
Video
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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