Crispy on the outside, tender and juicy on the inside, these Chettinad mutton meatballs are packed with aromatic spices. A classic South Indian appetizer that's perfect for parties or as a special side dish.
Prep25 min
Cook20 min
Servings4
Serving size: 5 pieces
582cal
25gprotein
16gcarbs
47g
Ingredients
500 g Mutton Keema (Minced mutton, preferably with 15-20% fat)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Melt-in-mouth Mutton Kola Urundai with aromatic Ghee Rice – a protein-packed and energy-giving delight!
This chettinad dish is perfect for lunch. With 1094.87 calories and 33.54g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs
Cloves
2 pcs Green Cardamom
0.5 tsp Turmeric Powder
1.5 tsp Red Chilli Powder (Adjust to taste)
3 tbsp Coriander Leaves (Finely chopped)
2 tbsp Mint Leaves (Finely chopped)
1.5 tsp Salt (Adjust to taste)
2 cup Oil (For deep frying)
1 pcs Lime (Cut into wedges, for serving)
Instructions
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
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
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
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
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.
Servings
4
Serving size: 1.5 cups
513cal
8gprotein
83gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
