This is another gem of a recipe from Neikarapatti amma. This is a specialty at amma’s house. The masala was always ground in the Attangallu (ஆட்டங்கல்லு). Once the maid finishes grinding the masala, amma would carefully portion out the masala and one part would be mixed with minced mutton and be made into mutton kola and the other would be mixed with plantain and be made into vazhakkai kola for the vegetarians. The making of kola urundai is mesmerizing. The wonderful aroma from the ground masala, the golden color and the round shape is so nostalgic and brings back so many good memories. Here is how to do Mutton Kola Urundai, Neikarapatti amma style.
Take the fried gram dal / pottu kadalai and make it to a fine powder in a small mixie jar / spice grinder. Please do not substitute besan for this recipe. The vada will come out rock hard.
Now comes the Kola Masala. You will need the following ingredients.
Add in all the ingredients listed under kola masala along with the salt into a mixie / blender and grind it to a smooth paste. Add very little water while grinding. Few tablespoon at a time. Take time to grind it as fine as possible. Trust me, that’s the key to this recipe. Once its finely ground, transfer the paste to a bowl. Set aside.
We will have to cook the minced mutton now. Clean the minced meat. Remove any extra fat that might be there in the minced meat. (The white fatty bits.) Most of the time the butcher himself cleans and sells. I hardly see fatty tissues these days. Take a kadai and add in the meat. Fry the minced mutton till its completely dry. The minced mutton will cook in its own juices. Do not add extra water. Once its cooked and thoroughly brown and dry, switch off the flame. Run the cooked minced mutton in a mixie / blender. Pulse for just a couple of times. Set aside.
Add the minced meat, ground masala and the fried gram (pottu kadalai) powder and mix well to form a soft dough. Apply little oil to your hands. Make small 1.5 inch balls with your hands. Make sure you do not make big balls as the inside might not cook when frying. So remember to make the balls small in size. Its a very soft messy dough. Handle the dough gently. Make the balls with a smooth finish.
I like to refrigerate the balls for 30 minutes before frying. This kind of crusts the outer skin and it helps in keeping the vada from disintegrating in hot oil.
Heat oil in a pan in medium heat. Once the oil is hot, fry the balls in low medium flame until golden. Do not crowd the pan or disturb the balls for the first minute. Either of this will make the balls to break. Just leave the balls and do not touch them after it hits the oil for the first minute. When the kolas are golden, remove from oil and drain on paper towels. Do not fry in really hot oil. The kolas will get browned faster and the inside will not have time to cook. So keep the flame at medium at all times.
Serve mutton kolas hot.
- Measurements Used - 1 Cup = 250 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15 ml.
- ½ cup fresh shredded coconut
- 1 medium sized onion
- 5 cloves garlic
- 1 inch piece ginger
- 1 inch piece cinnamon
- 1 clove
- 1 cardamom
- 1 teaspoon fennel seeds
- 1 tablespoon khuskhus - white poppy seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 3 green chillies
- 2 sprig curry leaves
- 5 stalks coriander leaves
- 1 teaspoon salt
- 250 grams minced mutton
- ¾ cup to 1 cup fried gram / pottu kadalai
- 500 ml Vegetable oil
- Take the fried gram dal / pottu kadalai and make it to a fine powder in a small mixie jar / spice grinder.
- Add in all the ingredients listed under kola masala into a mixie / blender and grind it to a smooth paste.
- Take a kadai and add in the meat. Fry the minced mutton till its completely dry. Run the cooked minced mutton in a mixie / blender. Pulse for just a couple of times. Set aside.
- Add the minced meat, ground masala and the fried gram (pottu kadalai) powder and mix well to form a soft dough. Apply little oil to your hands. Make small 1.5 inch balls with your hands.
- Refrigerate the balls for 30 minutes before frying.
- Heat oil in a pan in medium heat. Once the oil is hot, fry the balls in low medium flame until golden.
- Serve mutton kolas hot.
Saranya says
June 4, 2019 at 7:13 amVery tasty and yummy.
Preethi Naren says
February 24, 2019 at 1:17 pmJust love the dish. I tried it first, when our new mapillai came to our house. He loved it too. I’m making it again. Every time, I visit the page when I do kola. So yummy. Thank you for the dish. God bless.
Suguna Vinodh says
February 24, 2019 at 3:49 pmThank you!
Priya Prabu says
February 14, 2019 at 12:03 pmHi Suguna, I have tried your other recipes before like Ambur biriyani ( my daughter’s fav and made for her b’day when she came back from school. Thanks to you for that).
Love all your recipes that I have tried.
Planning to make this recipe for guests for tea this weekend. 3 adults and 3 lil ones. Hope this works. Keeping my fingers crossed.
Suguna Vinodh says
February 15, 2019 at 2:18 pmThank you Priya. Hope you like the Kola. Try to refrigerate before hand so the balls firm up and all you need when your guests arrive is to just deep fry.
Divya Siva Ranjani Sivasubramaniam says
January 30, 2019 at 7:16 amHi Kannamma,
Thank you for this wonderful recipe.I tried and it was fantastic and tasted delicious. My husband loved it.
Judith says
November 3, 2018 at 2:51 amThank you for the receipe. It is straightforward, easy and turned out tasty as well
Vani says
August 1, 2018 at 6:51 pmSuper
Reva says
July 16, 2018 at 6:25 amFantastic receipe, itcame our very well!
Do you have any suggestions for a good vegetable cutter?
Thanks 🙏🏽
Yamiini says
June 25, 2018 at 8:54 pmKola urandai came well. My husband Loved it. This is common in virunthunagar
Suguna Vinodh says
June 25, 2018 at 9:39 pmThank you!
Deepika says
May 26, 2018 at 10:48 amHi Kannamma,
Is it okay to make the balls a day prior to frying and refrigerate it?
Suguna Vinodh says
May 30, 2018 at 11:20 amHi Deepika. One day is ok. you can refrigerate and fry them the next day. Cover the dabba that you store the balls with so the balls dont become too dry.
subha says
May 20, 2018 at 8:17 pmAwesome!!! Made it for my hubby and was appreciated for the effort ,thank you kannama!!!
Suguna Vinodh says
May 30, 2018 at 11:29 amThank you!
Nalina says
November 26, 2017 at 5:43 pmSuperb Mutton balls ..it was delicious and awesome , the colour and the consistency were excellent…just loved it…tku
Suguna Vinodh says
November 27, 2017 at 12:41 pmThank you Nalina.
Stella says
November 20, 2017 at 1:09 amWhen you say mutton, do mean goat meat or sheep ??
Suguna Vinodh says
November 20, 2017 at 3:01 pmGoat meat. Lamb mince also works well..
Harika says
September 12, 2017 at 4:57 amCan this be flattened and pan fried (or shallow fried)?
Suguna Vinodh says
September 12, 2017 at 2:52 pmsure. you can.
keerthika says
September 9, 2017 at 5:41 pmMutton balls were yummy. All of them at home loved it. Thank you for such an amazing and easy recipe!!
Suguna Vinodh says
September 9, 2017 at 11:40 pmThank you!
Gangapriyadarshini says
August 6, 2017 at 11:25 pmKola came very nicely! Thank you so much for this recipe !
Suguna Vinodh says
August 7, 2017 at 2:17 pmThank you!
Abinaya says
July 14, 2017 at 8:15 pmMy MIL donot cook the minced mutton so that the balls donot disintegrate while frying.
Suhana says
July 13, 2017 at 4:06 pmHi , Is there a way to steam this instead of shallow/deep frying. I want to prepare this for my 2 year old and prefer steamed ones.Wondering if steaming will work for this recipe ?
Deepa says
April 11, 2017 at 3:49 pmHi I would like to do this receipe..but not sure what Minced mutton is.. How to make minced mutton in home, since it may not available in pollachi shops… Waiting for ur prompt response, would like to prepare this in next sunday…
Thanks in advance 🙂
Suguna Vinodh says
April 11, 2017 at 7:54 pmYou can ask in the shop for “kaima”. Or even grind the mutton at home in mixie coarsely.
Manju says
April 5, 2017 at 11:15 pmHi..I tried this recipe and it came out fantastic..
Suguna Vinodh says
April 6, 2017 at 3:02 pmThank you so much. Glad you liked the recipe. Happy cooking.
Kritika says
February 15, 2017 at 3:50 pmI followed your receipe. The taste was amazing.
Suguna Vinodh says
February 15, 2017 at 8:20 pmThank you!
Karthiga says
January 11, 2017 at 9:22 amHi suguna,
How many days does this processed balls can be kept in fridge.
Suguna Vinodh says
January 11, 2017 at 10:07 amone day.
Karthiga says
January 12, 2017 at 5:08 pmThank you.
suganya says
January 7, 2017 at 2:55 amhi mam i try today come of very good thanks for the recipe ???
Suguna Vinodh says
January 7, 2017 at 11:04 amThanks Suganya. Happy that you liked the recipe.
Subha Thilak says
December 26, 2016 at 7:44 amIt’s one of my husband fav dish. Earlier I used to do but the outcome is not so good. After, reading the article and tips I tried twice and both the time it came out very well and the kola’s not observerd much oil and tasty to eat.
Suguna Vinodh says
December 26, 2016 at 2:53 pmThank you so much!
murugeshpandio says
October 31, 2016 at 2:07 pmiam murugeshpandi from madurai , i try mutton kola best result for me thank you
Suguna Vinodh says
October 31, 2016 at 5:50 pmThank you so much!
Karthiga says
October 10, 2016 at 10:17 amThanks for good recipe.it. Came out well.keep rocking
Suguna Vinodh says
October 10, 2016 at 12:58 pmThank you!
Muthukumar says
August 7, 2016 at 12:17 pmSimply superb
Suguna Vinodh says
August 13, 2016 at 9:57 amThank you so much.
A.SHARMISTA says
July 6, 2016 at 7:14 pmCan we use any vegetables instead of mutton?
Suguna Vinodh says
July 6, 2016 at 7:26 pmThere is a recipe in the site for vazhakkai – raw plantain kola urundai. You can try that recipe. very similar to this one.
A.SHARMISTA says
July 6, 2016 at 7:11 pmI tried this recipe today. It was out of the world. Delicious. Unbelievable.
Mithra Manoj says
May 7, 2016 at 11:25 amCan we omit coconut?
Suguna Vinodh says
May 7, 2016 at 2:00 pmsure. but you will need to add something for the texture.
priya says
April 30, 2016 at 10:43 amHi Suguna, this recipe looks interesting. My question is can i use this recipe for chicken instead mutton?
Suguna Vinodh says
April 30, 2016 at 11:19 amyes. you can priya. it comes out good too!
@nU$#@ says
December 31, 2018 at 2:11 amHi Suguna,
For chicken mince, would you still dry fry the mince in the tawa ? I m wondering if the mince will hold once cooked completely in case of chicken.
Thanks!
priya says
May 1, 2016 at 12:30 amThank You Ms.Suguna! will try and let you know..Hope it comes out good. 🙂
Sindhu Anantha says
February 7, 2016 at 11:33 amAnother great recipe. Thank you Suguna! Dint think I would ever try out a traditional recipe like this one!
Suguna Vinodh says
February 7, 2016 at 12:07 pmyup. Its a really nice recipe.
Nalini vinoth says
February 4, 2016 at 5:24 pmTried it last week !!! Came out so yummy …
I did not think that I can ever cook this :):)
Suguna Vinodh says
February 4, 2016 at 7:04 pmThats so nice! Happy cooking!
CHANDRA MOHAN says
January 27, 2016 at 2:05 pmwas just wondering if i can i use the urundais in a gravy instead of frying,pls advice..
Suguna Vinodh says
January 28, 2016 at 1:18 amI have never tried it any other way other than deep fry Chandra.
Shashi says
January 26, 2016 at 7:39 pmThanks dear. My mutton ball fry came out beautiful. You really to be rewarded. Thanks once again for your awesome recipes. God bless you.
Suguna Vinodh says
January 26, 2016 at 9:33 pmThank you 🙂