Mutton Kola Urundai

Name: Mutton Kola Urundai
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 16 servings
Cuisine: chettinad
Ingredients: 500 g mutton (boneless, cut into small pieces); 2 pcs onion (small, roughly chopped); 1 inch ginger (chopped); 6 pcs garlic (cloves); 1 tsp fennel seeds; 0.5 tsp cumin seeds; 0.5 tsp black pepper; 1 inch cinnamon (small piece); 3 pcs cloves; 2 pcs green cardamom; 3 pcs dried red chili; 10 pcs curry leaves; 3 tbsp coriander leaves (chopped); 3 tbsp roasted gram dal; 1 pcs egg; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 3 tbsp oil; 0.5 cup water (for cooking the mutton)

RATING

4.4/5(78)

TASTE SCORE

9/10

These crisp, deeply spiced mutton balls are a Chettinad favorite with a soft, juicy center. Fresh herbs, roasted gram, and whole spices give them a rich bite that works beautifully as a starter or side.

PREP

25m

COOK

35m

SERVES

1 PIECE

131 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Prepare the mutton and aromatics.
1.Chop the mutton into small pieces if needed.
2.Roughly chop the onion, ginger, and garlic.
3.Measure the whole spices, curry leaves, coriander leaves, roasted gram dal, egg, salt, and oil.
saute · ~7 min
Cook the spice base.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add fennel seeds, cumin seeds, black pepper, cinnamon, cloves, cardamom, and dried red chili.
3.Add curry leaves, onion, ginger, and garlic.
4.Cook until the onion softens and the raw smell fades, about 5 to 6 minutes.
5.Stir in turmeric powder and red chili powder for a few seconds.
pressure cook · ~18 min
Pressure cook the mutton.
Add the mutton, salt, and water to the pan mixture and transfer to a pressure cooker if needed. Pressure cook until the mutton is tender and the moisture is mostly absorbed, about 5 to 6 whistles or 15 to 18 minutes.
TIPKeep the water low so the filling dries down well and shapes easily later.
rest · ~10 min
Cool the cooked mixture.
Spread the cooked mutton mixture on a plate and let it cool until just warm. This helps it grind without turning pasty.
mix · ~5 min
Grind and bind the mixture.
1.Add the cooled mutton mixture to a mixer jar.
2.Add coriander leaves, roasted gram dal, and egg.
3.Pulse to a coarse, slightly sticky mixture without adding water.
4.Taste a tiny bit of the mixture for seasoning by frying a small pinch if needed.
TIPDo not grind to a smooth paste; a little texture gives the kola urundai a better bite.
assemble · ~7 min
Shape the kola urundai.
Grease your palms lightly and divide the mixture into 16 equal portions. Roll each portion into a small, tight ball.
fry · ~8 min
Shallow fry the mutton balls.
1.Heat the remaining 2 tbsp oil in a wide pan over medium heat.
2.Place the mutton balls in a single layer without crowding the pan.
3.Turn them gently and cook until browned on all sides and cooked through, about 6 to 8 minutes total.
4.Remove them to a plate once crisp outside and juicy inside.
TIPUse medium heat so the outside browns evenly without breaking or burning.
serve
Serve the mutton kola urundai hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the pressure-cooked mutton mixture cool fully before grinding, or the fat will smear and make the kola mixture heavy.
2
If the shaped balls feel loose, add a little extra powdered roasted gram dal to tighten the mixture without making it dense.
3
Pulse in short bursts while grinding; overprocessing turns the mixture into a paste and the urundai lose their signature bite.
4
Fry one small test ball first to check salt, spice, and binding before shaping the full batch.
5
Keep the pan on medium heat and turn gently, since high heat can brown the outside before the center heats through.
6
Shape the balls tightly with lightly oiled palms so they hold their form better during shallow frying.
7
These can be shaped a few hours ahead and chilled; cold kola urundai are easier to fry without cracking.