Monday, November 26, 2012

Chettinadu Mutton Kola Urundai | Deep Fried Spiced Meat balls

Mutton kola Urandai reminds me of the Sundays when me and my sis used to have these meat balls hot from the oil at 11ish and we would finish most of these before lunch time :). If any at all remains after the lunch session Amma would save these for me for the evening coffee. This dish is Amma's special and most of them who have had this in our home have been very impressed. If you get minced mutton, this is an easy one and pairs very well with just rasam and rice. Of all the non-veg starters I have eaten all my life, this one beats them all :).

Minced meat has very high fat content, so its not something you would want to do regularly, but once in a while its such a pleasure indulging in these mouth-watering kola urundais. All you non-veg lovers, you just have to trust me on this one, this would definitely be a winner in your home.


Serves - makes around 20 urundais
Spice Level - Moderate
Prep time - 15 min
Cook time - 30 min

Minced Muttin - 350gm
Small Onion/Shallots - 10
Garlic cloves - 4 medium
Ginger - 1, 1 inch piece
Green chilli - 3
Dry Red chilli - 3
Coconut grated - 2 Tbsp
Roasted Gram/Pottu Kadalai - 2 Tbsp
Egg - 1
Salt - as per need
Oil - 1 Tsp + for deep frying
Fennel - 1 Tsp
Jeera - 1 Tsp

How do you do it

1. Wash the minced meat and keep aside. Put it on a strainer, so all the water drains off.

2. Heat 1 tsp oil in a kadai. Add jeera, fennel - let them roast. Add onion, garlic, ginger and saute for a few minutes until the onions are cooked well. Add the green chilli now and give it a stir.

3. Add the minced mutton now and saute it low-medium flame. It will give out water, you need to keep sauteing/stirring it until all the water is absorbed. This would take 10-15 minutes.

4.Cool the above mixture and grind with red chilli, coconut, roasted gram and salt into a fine paste. Don't add any water , if needed you may sprinkle water. Transfer to a bowl

5. Break an egg into the bowl and mix well with minced mutton paste.

6. Heat oil in a kadai for deep frying. Take oil necessary to fry only two batches, not more. The oil will get very cloudy after a couple of batches and you will not be able to see anything if you fry the other batches in the same oil.

7. Make 5-6 lemon sized balls. Drop them in oil and fry until dark brown in low-medium flame. Drain them on a tissue paper. Make sure the insides are cooked well. Repeat till all the minced mutton paste is done.


1. As mentioned after 2-3 batches, you may need to change the oil completely because you will not be able to see anything as the oil froths up and will be cloudy. So use as little oil as needed for deep frying and change oil as required. I managed to fry everything in the same oil, but Amma changes oil once in between.

2. Follow the recipe and proportions exactly, so that the meat balls don't break in oil.

1 Yummmm:

Claire December 29, 2012 at 7:42 AM  

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