Looking for a delicious and flavour-packed appetiser that’s sure to impress? Let me introduce you to the wonder that is Mutton Kola! Also known as Kola Urundai, these spicy, crispy meatballs are a beloved dish from Tamil Nadu’s Chettinad cuisine. Made from minced mutton and aromatic spices, this mutton keema balls recipe has everything you need to bring a touch of southern India right to your kitchen.
Let’s dive into the recipe, the customisation tips, and even the origins of this mouth-watering snack.
Ingredients You’ll Need
– 500g mutton keema from FreshToHome (minced mutton)
– 1 medium-sized onion, finely chopped
– 2 green chilies, finely chopped
– 1-inch ginger, grated
– 4-5 garlic cloves, crushed
– 1 sprig curry leaves, chopped
– 2 tablespoons roasted gram flour (for binding)
– 1 teaspoon fennel seeds
– 1 teaspoon garam masala
– 1 teaspoon red chilli powder
– 1 teaspoon turmeric powder
– Salt to taste
– Fresh coriander leaves, chopped
– Oil for deep frying
Instructions:
- Preparation of the Mutton Keema: Start by ensuring your mutton keema is finely minced. You can even run it through a grinder once more to ensure the texture is smooth. The finer the mince, the better your kola urundai will hold together.
- Spice Mix: Heat a little oil in a pan, add fennel seeds, and sauté them for a few seconds. Add the finely chopped onion, green chilies, ginger, garlic, and curry leaves. Cook until the onions become golden brown and aromatic.
- Mix It Up: Add your ground mutton keema into the onion mixture, followed by red chilli powder, turmeric, garam masala, and salt. Stir well, cooking the keema until it’s evenly coated with spices and moisture evaporates.
- Cooling and Binding: Let the mixture cool down completely. Once it’s cooled, mix in the roasted gram flour. This is what helps bind the meatballs together. If you find the mixture too loose, feel free to add a little extra gram flour.
- Shaping the Balls: Now, it’s time for some fun! With your hands, shape the mixture into small balls. Each should be about the size of a golf ball, firm enough not to fall apart during frying.
- Frying Time: Heat oil in a deep pan over medium heat. Once the oil is hot, carefully drop in the mutton kola balls, a few at a time. Fry them until they’re golden brown on the outside and crispy.
- Serve Hot: Drain the fried balls on a paper towel to remove excess oil. Serve hot with a side of mint chutney or even ketchup for a quick snack.
Customisation Tips
One of the best parts of making mutton kola is how versatile this recipe can be! Here are 2 customisation tips to make this dish your own:
- Vegan Twist: Surprised? You can even make a vegan version by swapping the mutton keema for minced mushrooms or soy granules. Follow the same steps for a delicious vegan kola urundai that even meat-eaters will love.
- Baked Option: If you’re looking to reduce oil consumption, try baking the mutton kola urundai instead of deep-frying them. Preheat your oven to 200°C, place the balls on a lined baking sheet, and bake for about 20 minutes, turning halfway through for even crisping.
The Origin Story of Mutton Kola
Chettinad cuisine is renowned for its spicy, aromatic dishes, and mutton kola urundai is no exception. This traditional dish was once prepared during special occasions and feasts in Chettiar households. The Chettiars, a trading community from Tamil Nadu, were known for their love of robust flavours, especially using freshly ground spices and herbs. Mutton kola reflects this heritage with its unique blend of spices that elevate the humble mutton keema.
Over time, the recipe has evolved, with people adding their own twists to it. Today, you can find different versions of mutton keema balls recipes in homes and restaurants, from street food stalls to fine dining establishments.
Final Thoughts
So there you have it! A simple yet flavourful mutton keema balls recipe that’s bound to impress. Whether you’re hosting a party or just want a tasty snack, mutton kola urundai is a great choice. With its crisp exterior and juicy, spicy interior, it’s sure to be a hit.
Try it out and make your own customisations to suit your taste. Don’t forget to serve it with your favourite chutney or sauce and watch as these delightful little balls disappear from the plate in no time!
Enjoy cooking and bon appétit!