Mutton Kola Urundai | Keema Balls Recipe | with step by step description, photos & video. Delicious and crispy keema balls which can be served as an appetizer for any parties.
To make this dish you need minced mutton, known as mutton keema or kheema or kaima. Minced Mutton is nothing but boneless mutton flesh cut/shredded into very small pieces.
WHAT IS A KOLA URUNDAI?
Kola urundai is the SouthIndian style mutton keema ball where we first cook the mutton and mix with special masalas. Next, we make balls from the mixture and deep fry them.
The literal meaning is kofta for kola and ball for urundai. Spicy mutton kofta or Mutton keema balls, you can name as you wish.
How to make Mutton Kola Urundai | Keema Balls Recipe?
Mutton Kola Urundai | Keema Balls Recipe | with step by step description, photos & video. A non-veg snack recipe prepared by deep-frying the meat balls of minced mutton, spices and herbs. The recipe I share here with you has slight variations from the traditional recipe. In the traditional recipe, I found them using poppy seeds, which are banned in some countries. So the recipe I am sharing here does not contain poppy seeds. But no doubt the balls turned out super delicious. The kola urundai was so soft and tasted so flavorful. Hope you will give this a try and let me know how it turns out for you.
We prepare a masala by dry roasting some spices which make this dish super aromatic. As used in the authentic recipe, I am using coconut in a small amount while dry roasting the spices.
We use roasted gram flour/Fried Gram Flour for this recipe, known as Pottu Kadalai in Tamil. This helps in binding the Kola urundai and giving it a stiff round shape. It makes it easier to make crack-free round balls. By using this ingredient, it also helps in frying the kheema balls without breaking them. It acts as a binding agent.
Furthermore, do check out my egg keema balls recipe. Hope you would like it.
Mutton Kola Urundai | Keema Balls RecipeCourse: AppetizersCuisine: IndianDifficulty: Intermediate
250gms minced mutton/mutton keema
3 tbsp roasted gram-whole or split (pottukadali)
1/4 tsp black peppercorns
1 tsp fennel seeds
3 cardamom pods
1/2″ inch size cinnamon stick
2 to 4 cashews
1 tbsp grated coconut
1 green chili
4 to 5 pods of garlic
1 tbsp ginger roughly chopped
fresh curry leaves
salt as required
2 tsp oil
1/4 tsp turmeric powder
1/2 tsp red chili powder
2 tbsp finely chopped coriander leaves
3 tbsp finely chopped onion
Oil for deep frying
Mutton Kola Urundai | Keema Balls Recipe | with step by step description, photos & video. Delicious and crispy mutton keema balls which can be served as an appetizer for any parties
- Grinding Roasted Gram
- Grind 3 tbsp roasted gram in a blender/mixie to a fine powder & keep it aside.
- If you have roasted gram powder you can avoid this step.
- Roasting & Grinding Masala for Keema Balls
- Dry roast 1/4 tsp black pepper-corns, 1 tsp fennel seeds, whole spices (3 cardamom pods, 2 cloves, 1/2″ inch size cinnamon stick), 2 to 4 cashew nuts, fresh curry leaves & 1tbsp grated coconut in a frying pan.
- Dry roast until aroma rises & blend it to a coarse powder.
- Then add in 3 shallots, 5 pods of garlic, 1″ inch sized ginger, & 1 green chili to the blender.
- Blend to a coarse paste & keep it aside.
- Cooking the Mutton Keema
- Heat 2 tsp oil in a pan & add 250 gms of minced meat.
- Saute & pan chop the minced mutton.
- Cover & cook for 7 to 8 minutes over low to medium flame. The mutton keema will cook on its own juice. Do not add any water.
- Cook until water is dried off. Once done add 1/4sp turmeric powder & 1/2 tsp red chili powder.
- Saute it well. Then add in the ground masala. Blend it well & saute for 1 minute over low flame.
- Switch off the flame & transfer it to a blender or mixie jar.
- Blend it to a coarse texture.
- Preparing the Keema Balls
- Transfer this mix to a mixing bowl.
- Add-in 2 tbsp finely chopped coriander leaves, 3 tbsp finely chopped onion & salt as required.
- Mix it well using our hands.
- Now add in the powdered roasted gram little by little & mix it to texture such that you can form balls out of it. (I am using 3 tbsp powdered roasted gram. It depends on the stickiness of the mixture. It differs for everyone, so I cannot specify a correct measurement.)
- Grease your hands with oil & form balls small sized balls out of the mixture.
- Here I got 10 keema balls.
- Now, let us deep fry the balls.
- Heat oil in a pan. Once the oil is heated, keep the flame at medium to high & drop the mutton keema balls one by one & fry them until it turns golden brown.
- Our keema balls are ready to be served.
- Using these keema balls we can prepare mutton keema kuzhambu. I will upload the recipe soon.
- I am using 3 tbsp powdered roasted gram. It depends on the stickiness of the mixture. It differs for everyone, so I cannot specify a correct measurement.