Mutton Kola Urundai is a traditional South indian dish, especially popular in tamil Nadu and coastal regions of Karnataka. This dish consists of spiced mutton meatballs (known as kola urundai) that are tender on the inside and crisp on the outside. The name "kola urundai" roughly translates to "meatballs" in tamil, with "kola" meaning "meat" and "urundai" meaning "ball".

These meatballs are made from minced or ground mutton, combined with a blend of aromatic spices, herbs, and sometimes coconut, which are then shaped into balls and deep-fried or shallow-fried until golden and crispy. Mutton Kola Urundai is typically served as a starter, appetizer, or a side dish with rice, chapati, or other South indian breads like parotta.

Let’s dive into a detailed recipe for Mutton Kola Urundai, from preparation to cooking.

Mutton Kola Urundai Recipe

Ingredients:

For the Meatball Mixture:

· 500g mutton (boneless, minced or ground)

o You can use mutton shoulder, leg, or any tender cut of meat. It's best to use fresh, lean meat with a bit of fat for flavor.

· 2 tbsp ginger-garlic paste

· 2-3 green chilies, chopped (adjust according to spice preference)

· 1 large onion, finely chopped

· 1/2 cup grated coconut (optional, but adds moisture and flavor)

· 2 tbsp chopped coriander leaves

· 1 tbsp chopped mint leaves (optional, but adds freshness)

· 1/4 tsp turmeric powder

· 1 tsp red chili powder (adjust to spice preference)

· 1 tsp garam masala or meat masala powder

· 1 tsp coriander powder

· 1/2 tsp fennel seeds (optional, for aroma)

· Salt, to taste

· 1-2 tbsp rice flour or besan (chickpea flour) (helps bind the mixture and crisp up the meatballs)

· 1 egg (helps to bind the mixture, optional but recommended)

· Lemon juice (optional, adds a zesty touch)

For the Tempering (optional, to enhance flavor):

· 2 tbsp oil

· 1-2 dried red chilies

· 1 tsp cumin seeds

· 1 tsp mustard seeds

· 1 sprig curry leaves

For Frying:

· Oil for deep frying or shallow frying (vegetable oil, ghee, or a combination of both)

Instructions:

1. Prepare the Mutton Mixture:

· Grind the Mutton: If you have not purchased pre-ground mutton, mince or grind the mutton using a meat grinder or food processor. Make sure it’s not too fine, as you want some texture in the meatballs.

· Mix the Spices: In a large bowl, combine the ground mutton with ginger-garlic paste, green chilies, finely chopped onion, grated coconut (if using), coriander leaves, mint leaves, and all the spice powders (turmeric, red chili powder, coriander powder, garam masala). Add salt to taste.

· Bind the Mixture: Add the rice flour or besan, and egg (if using). The flour will help the mixture hold together and prevent it from falling apart while frying. Add a squeeze of lemon juice for freshness (optional).

· Mix Well: Use your hands to mix the ingredients thoroughly until the mutton and spices are evenly distributed. The mixture should be firm but moist. If it feels too loose, add a little more rice flour or besan to help bind the mixture.

2. Shape the Meatballs (Kola Urundai):

· Take a small portion of the mixture and roll it into a ball, about the data-size of a golf ball or slightly smaller. Make sure the balls are smooth and even in data-size so they cook uniformly.

· Repeat this process until all the mixture is used up.

3. Fry the Meatballs:

· Shallow Frying (Optional): In a frying pan, heat a little oil on medium heat. Add the meatballs one by one and shallow fry them, turning gently to ensure they cook evenly on all sides. This method gives a crisp outer layer but retains moisture inside.

· Deep Frying: Heat enough oil in a deep frying pan or wok to submerge the meatballs. Once the oil is hot (test by dropping a small portion of the mixture – it should sizzle), gently drop the meatballs into the oil. Fry in batches, ensuring not to overcrowd the pan.

o Fry the meatballs for about 5-7 minutes or until they turn golden brown and crisp on the outside. Make sure the meatballs are cooked all the way through by testing with a small piece (it should be firm, juicy, and fully cooked).

o Remove the fried meatballs and drain on paper towels to remove excess oil.

4. Optional Tempering (For Extra Flavor):

· Heat 2 tbsp oil in a small pan. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let it splutter for a few seconds.

· Pour this tempering over the fried meatballs to infuse them with additional flavor.

5. Serve:

· Transfer the Mutton Kola Urundai to a serving plate. Garnish with fresh coriander leaves and lemon wedges (optional).

· Serve hot with tamarind chutney, mint chutney, or onion raita on the side for extra flavor.

Tips and Variations:

1. For Tender Meatballs: Make sure to grind the mutton to the right consistency—don’t over-grind it. This helps retain some texture and keeps the meatballs juicy.

2. Spice Level: Adjust the number of green chilies, red chili powder, and garam masala to your taste preference. For a milder version, you can reduce the chili powder and green chilies.

3. Adding Vegetables: You can mix finely chopped veggies like carrots, peas, or beans to the mutton mixture for added nutrition and texture. However, this is less traditional.

4. Frying Tip: Ensure the oil is hot enough before frying the meatballs to get a crispy exterior. If the oil is too cold, the meatballs may absorb excess oil and become greasy.

5. Serving Suggestions: Mutton Kola Urundai pairs perfectly with hot rice, chapati, or parotta. It can also be served as an appetizer or a snack with onion salad and chutney.

Conclusion:

Mutton Kola Urundai is a rich and indulgent South indian meatball dish with a perfect balance of spices and ghee. The soft, juicy interior contrasts beautifully with the crispy exterior, creating a mouthwatering experience. Whether you enjoy it as a snack, appetizer, or main dish, this flavorful treat is bound to impress at any gathering or meal.

Disclaimer:

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