Mutton Kola Urundai is a popular South Indian appetizer/starter dish made with minced mutton balls deep fried in oil and served with a choice of chutney. A staple dish from the Chettinad cuisine, it is often made during special occasions.
Mutton – 500 gms, boneless, skinless, chopped
Onions – 2, finely chopped
Green Chillies – 4, chopped
Ginger Garlic Paste – 2 tsp
Coconut – 4 tsp, grated
Garam Masala Powder – 1/2 tsp
Red Chilli Powder – 2 tsp
Turmeric Powder – 1/4 tsp
Roasted Gram – 1 cup
Saunf – 1 tsp
Eggs – 2
Coriander Leaves – handful
Curry Leaves – handful
Salt as per taste
Oil as required
1. Grind the roasted gram to a fine powder.
2. Grind or finely mince the mutton with salt and turmeric powder.
3. Heat 2 to 3 tsp of oil in a pan over medium flame.
4. Fry the curry leaves and saunf for 10 seconds.
5. Add the onions, green chillies and ginger garlic paste.
6. Saute for a minute or two.
7. Add red chilli powder, ground/finely minced mutton, garam masala powder and salt.
8. Mix well and cook for a minute.
9. Sprinkle a bit of water and cook for another minute.
10. Add grated coconut and cook until the mutton is done.
11. Remove from flame.
12. Add the roasted gram powder and coriander leaves.
13. Mix well.
14. Shape the mixture into small/medium balls.
15. Break the eggs and beat them well.
16. Heat oil in a deep frying pan over medium flame.
17. Dip the mutton balls in the egg mixture and deep fry until golden brown.
18. Remove and transfer to a serving plate.
19. Serve as a snack or as a starter or as an accompaniment to a meal.