Thursday, March 11, 2021

Kola Urundai Recipe - Mutton Balls

This is a long pending recipe that I finally managed to make during Thanksgiving. We had some visiting and it seemed like a good time to make these. We lucked out with a warm day perfect for an outdoor cookout that seems to be the safest thing to do during these Covid times. After being cooped up indoors every one enjoyed a little bit of sun and breeze outdoors. Seems like a long time ago. There is something about eating and enjoying deep fried food on a slightly cool day while cooking outside.

The recipe for making this is fairly simple. Mix the ingredients together, deep fry and enjoy. The recipe in pictures,
Chop onions and green chilies and grate ginger. Powder fennel, cinnamon, cloves, cumin and star anise.
Take the minced mutton and pressure cook it.
Break up the lumps in the cooked mince and add the powdered spices.
Add the minced onions, ginger and green chilies. Powder the roasted chickpeas.
Add the powdered roasted chickpeas and salt and mix it well.
Heat oil in pan, make small lemon sized balls of the minced meat and when the oil is hot, add 3-4 at one time.
Cook till the bubbles have subsided and then remove them from the oil and drain on paper towels.

Here is the recipe,
Kola Urundai - Mutton Balls
Preparation Time:20 minutes
Cooking Time:30 minutes
  1. 1 lbs of minced goat meat
  2. 1/4 cup of finely chopped onions
  3. 1 tbsp fresh ginger grated
  4. 4-5 green chilies finely chopped
  5. Whode Spices : 1 tsp fennel seeds, 1/2 tsp cumin seeds, few cloves, small piece of cinnamon - Powder in a coffee grinder or blender
  6. 1 cup of roasted bengal gram (pottukadalai, dalia) powdered
  7. salt to taste
  8. Oil for deep frying
  1. Take the minced goat meat in a pressure cooker and cook it for 2 whistles. Let cook, drain and using a spatula break the lumps.
  2. Add in the minced onions, ginger and green chilies, along with the powdered whole spices, powdered roasted bengal gram.
  3. Add salt and mix all of them together. Make small lemon sized balls.
  4. Heat oil in a deep frying pan. When hot add 4-5 balls depending on the size of the deep frying pan.
  5. Fry till the bubbles subside and drain on paper towels.
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