Mutton Kola Urundai

Instructions

1. 1

   Prepare the Spice Paste

   • In a small, dry pan, add the cinnamon stick, cloves, green cardamom, fennel seeds, and poppy seeds. Dry roast on low heat for 1-2 minutes until they become fragrant. Be careful not to burn them.
   • Remove the roasted spices from the heat and let them cool down completely.
   • Transfer the cooled spices to a small grinder jar. Add the pottukadalai (roasted gram dal), grated coconut, and green chillies.
   • Grind everything into a thick, coarse paste without adding any water. The moisture from the coconut should be sufficient to bind it. Set aside.
2. 2

   Mix the Mutton Keema

   • In a large mixing bowl, place the mutton keema. Ensure it is well-drained and has minimal water content by patting it dry with paper towels.
   • Add the prepared spice paste, finely chopped onion, ginger-garlic paste, turmeric powder, red chilli powder, and salt.
   • Add the finely chopped coriander and mint leaves.
   • Using your hands, mix everything thoroughly for 3-4 minutes. Knead the mixture well, as if you are making a dough. This helps in binding the meatballs and prevents them from breaking.
3. 3

   Shape the Kola Urundai

   • To check the seasoning, you can cook a tiny portion of the mixture on a pan. Adjust salt or spice if needed.
   • Lightly grease your palms with a little oil. Take about 1.5 tablespoons of the mutton mixture and roll it firmly between your palms to form a smooth, crack-free ball, approximately 1.5 inches in diameter.
   • Repeat this process with the remaining mixture to form about 20 uniform-sized balls. Arrange them on a plate.
4. 4

   Deep Fry the Meatballs

   • Heat oil for deep frying in a kadai or a deep pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface gradually.
   • Carefully slide 4-5 meatballs into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for about 6-8 minutes, turning them gently and occasionally, until they are a deep golden brown and crispy on the outside.
   • Once cooked, use a slotted spoon to remove the kola urundai from the oil and place them on a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Mutton Kola Urundai hot as an appetizer or a side dish, garnished with onion rings and a wedge of lime for squeezing over.