Dive into the vibrant world of South Indian cuisine with mutton kola urundai, a symphony of minced mutton, fragrant spices, and fresh herbs. Popularly known as Kola Urundai Kulambu in Tamil Nadu, its place of origin, this delectable dish boasts a history as rich as its flavour. Traditionally enjoyed during festivities, these delicious mutton keema balls recipe was a treasured part of celebratory meals. Now, you can unlock the secrets of this culinary gem with our recipe, transforming your kitchen into a haven of South Indian aromas and tastes.
Ingredients: The Essentials for Kola Urundai
- 500g minced mutton (FreshToHome Premium Tender Goat Mince recommended)
- 2 tablespoons roasted Bengal gram flour
1 large onion, finely chopped - 2 green chillies, finely chopped
- 2 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon garam masala powder
- 1/2 cup fresh coriander leaves, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- Salt, to taste
- Oil, for deep frying
Instructions: Let’s make it right!
Step 1: Prepare the Mutton Mixture
Start by heating a little oil in a pan. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chillies, cooking for a few minutes until the raw aroma disappears.
Next, add the mutton mince (mutton kola) to the pan. Cook the mince over medium heat until it is browned and cooked through. Add the turmeric powder, red chilli powder, fennel seeds, cumin seeds, and salt. Stir well to combine the spices with the mince. Cook for another 5-7 minutes until the mixture is dry and well-cooked. Remove from heat and let it cool slightly.
Step 2: Blend and Shape the Mixture
Once the mutton mixture has cooled, transfer it to a food processor. Add the roasted Bengal gram flour, fresh coriander leaves, and fresh mint leaves. Blend everything together until you get a smooth, cohesive mixture. This mixture forms the base of your mutton kola urundai.
Take small portions of the mixture and shape them into small, round balls. Ensure that the balls are compact and even in size for uniform cooking.
Step 3: Frying to Golden Perfection
Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small piece of the mixture into the oil. If it sizzles and rises to the surface, the oil is hot enough.
Carefully place the kola urundai into the hot oil, a few at a time, without overcrowding the pan. Fry until they are golden brown and crispy on all sides, about 3-4 minutes per batch. Use a slotted spoon to remove the balls from the oil and drain them on paper towels to remove excess oil.
Serving Ideas: Perfect Accompaniments for Mutton Kola Urundai
Mutton kola urundai can be enjoyed in a variety of ways, each enhancing its delightful flavours. Here are some serving ideas to elevate your experience:
Mutton Kola Urundai Kulambu: Pair these mutton keema balls with a rich and flavourful gravy to create kola urundai kulambu. This combination is perfect for a hearty meal and can be enjoyed with steamed rice or rotis.
Appetizer Delight: Serve the mutton kola as an appetizer with a side of mint chutney or tamarind sauce. Garnish with lemon wedges and sliced onions for an added zest.
Traditional Feast: Enjoy the mutton kola urundai kulambu with traditional South Indian accompaniments like rasam, sambar, and curd rice. This creates a balanced meal with diverse flavours.
Party Platter: Create a party platter with an assortment of dips and sauces, and let your guests enjoy these balls as versatile finger food. Include options like tzatziki, hummus, or spicy tomato chutney.
Wrap It Up: Use the mutton kola urundai as a filling for wraps or rolls. Add fresh vegetables and a spread of your choice for a quick and tasty snack.
Salad Companion: Add these balls to a fresh salad for a protein-packed meal. The spicy and aromatic flavours of the mutton kola complement the freshness of the vegetables beautifully.
Rice Delight: Serve the mutton kola with biryani or pulao for a complete and satisfying meal. The combination of flavours is sure to delight your palate.
Crispy on the Outside, Juicy Within: Your Mutton Kola Urundai Triumph!
You’ve just unearthed a culinary treasure – perfectly crafted Mutton Kola Urundai! As the aroma of fragrant spices and sizzling oil lingers in your kitchen, take a moment to revel in the history you hold in your hands.
Legends whisper that these delectable mutton meatballs originated in the heart of Tamil Nadu, specifically Thanjavur. Some believe they were a staple at royal feasts, enjoyed by the mighty Chola dynasty. Others claim they were a resourceful creation, transforming leftover mutton into a delightful snack.
Regardless of their origin story, one thing remains constant – the irresistible combination of juicy mutton, aromatic spices, and a satisfyingly crispy exterior. Serve them with a flavourful Kola Urundai Kulambu, or savor them on their own. Happy Feasting! If you liked this Mutton Kola Urundai recipe, we’re sure you’ll love our other Mutton recipes. Check them out!
PS: We’ll soon be uploading this Mutton Kola Urundai Recipe in Tamil too.