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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.
For 4 servings
Prepare the Spice Paste
Mix the Mutton Keema
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.
This chettinad recipe takes 45 minutes to prepare and yields 4 servings. At 586.4 calories per serving with 25.28g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
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Shape the Kola Urundai
Deep Fry the Meatballs
Serve
For a lower-fat version, bake the kola urundai in a preheated oven at 200°C (400°F) for 20-25 minutes, or until cooked through. You can also cook them in an air fryer at 180°C (360°F) for 15-18 minutes.
Replace mutton with minced chicken or turkey to make Chicken Kola Urundai. The cooking time might be slightly less.
Create a vegetarian version by replacing mutton with mashed raw banana (vazhakkai) or yam (senai kizhangu). The rest of the spices and procedure remain the same.
Increase the heat by adding 1-2 more green chillies or a teaspoon of freshly ground black pepper to the mutton mixture.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
Spices like fennel seeds, cloves, and cinnamon are not only flavorful but are also known in traditional medicine to aid digestion and possess antioxidant properties.
One serving of Mutton Kola Urundai (approximately 5 pieces) contains around 570-600 calories. The exact count can vary based on the fat content of the mutton and the amount of oil absorbed during frying.
Mutton Kola Urundai is a good source of protein and iron from the mutton. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as a special treat. For a healthier option, consider baking or air-frying them.
This is a common issue that can happen for a few reasons: 1) The mutton keema had too much moisture. 2) The binding agent (pottukadalai) was insufficient. 3) The mixture was not kneaded well enough. 4) The oil was not hot enough, or the pan was overcrowded, causing the temperature to drop.
Yes, absolutely. You can prepare and shape the kola urundai, place them on a tray without touching each other, and refrigerate for up to 24 hours. You can also freeze them for up to a month. Fry them directly from the refrigerator or after thawing them from the freezer.
They are excellent as a standalone appetizer with mint chutney. They also pair wonderfully as a side dish with South Indian meals like sambar rice, rasam rice, or biryani.
This recipe goes great with these complete meals
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