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Tender, spiced mutton meatballs simmered in a rich and aromatic Chettinad-style gravy. This classic South Indian dish is a flavor explosion, perfect with hot rice or idiyappam.
For 4 servings
Prepare the Mutton Meatball Mixture
Shape and Fry the Kola Urundai (Meatballs)
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Tender, spiced mutton meatballs simmered in a rich and aromatic Chettinad-style gravy. This classic South Indian dish is a flavor explosion, perfect with hot rice or idiyappam.
This chettinad recipe takes 80 minutes to prepare and yields 4 servings. At 485.35 calories per serving with 19.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base
Cook the Kozhambu (Gravy)
Simmer and Finish the Dish
Replace the minced mutton with an equal amount of mashed raw banana (vazhakkai) or crumbled paneer to make a delicious vegetarian Kola Urundai Kozhambu.
Use minced chicken instead of mutton. Reduce the frying time for the meatballs slightly as chicken cooks faster.
For a richer, creamier gravy, increase the amount of cashews to 10-12 and add a tablespoon of melon seeds (magaz) to the grinding paste.
Mutton is a high-quality protein source, crucial for building and repairing tissues, muscle development, and supporting overall body functions.
This dish provides a significant amount of heme iron from mutton, which is easily absorbed by the body and plays a vital role in preventing anemia and boosting energy levels.
The blend of Chettinad spices like turmeric, fennel, cloves, and cinnamon not only adds incredible flavor but also offers anti-inflammatory and digestive health benefits.
One serving of Mutton Kola Urundai Kozhambu contains approximately 480-580 calories, depending on the fat content of the mutton and the amount of oil absorbed during frying.
This dish is a rich source of protein, iron, and B vitamins from mutton. However, it is high in calories and saturated fat due to the use of coconut and deep-frying. To make it healthier, you can bake or air-fry the meatballs instead of deep-frying them.
Ensure the meatball mixture is not too wet. The roasted gram dal acts as a key binding agent. Also, fry on medium heat and handle them gently. When adding to the gravy, make sure it's simmering, not boiling rapidly, and avoid vigorous stirring.
Yes, you can prepare and fry the meatballs a day in advance. Store them in an airtight container in the refrigerator. Reheat them by simmering in the freshly prepared gravy.
Mutton Kola Urundai Kozhambu pairs wonderfully with steamed rice, idiyappam (string hoppers), appam, dosas, or flaky parottas.
Yes, you can use one medium-sized red onion as a substitute for shallots. However, shallots provide a unique, slightly sweeter, and more authentic Chettinad flavor to the gravy.