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.
Thank you for the receipe. It is straightforward, easy and turned out tasty as well
Super
Fantastic receipe, itcame our very well!
Do you have any suggestions for a good vegetable cutter?
Thanks 🙏🏽
Kola urandai came well. My husband Loved it. This is common in virunthunagar
Thank you!
Hi Kannamma,
Is it okay to make the balls a day prior to frying and refrigerate it?
Hi 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.
Awesome!!! Made it for my hubby and was appreciated for the effort ,thank you kannama!!!
Thank you!
Superb Mutton balls ..it was delicious and awesome , the colour and the consistency were excellent…just loved it…tku
Thank you Nalina.
When you say mutton, do mean goat meat or sheep ??
Goat meat. Lamb mince also works well..
Can this be flattened and pan fried (or shallow fried)?
sure. you can.
Mutton balls were yummy. All of them at home loved it. Thank you for such an amazing and easy recipe!!
Thank you!
Kola came very nicely! Thank you so much for this recipe !
Thank you!
My MIL donot cook the minced mutton so that the balls donot disintegrate while frying.
Hi , 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 ?
Hi 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 🙂
You can ask in the shop for “kaima”. Or even grind the mutton at home in mixie coarsely.
Hi..I tried this recipe and it came out fantastic..
Thank you so much. Glad you liked the recipe. Happy cooking.
I followed your receipe. The taste was amazing.
Thank you!
Hi suguna,
How many days does this processed balls can be kept in fridge.
one day.
Thank you.
hi mam i try today come of very good thanks for the recipe ???
Thanks Suganya. Happy that you liked the recipe.
It’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.
Thank you so much!
iam murugeshpandi from madurai , i try mutton kola best result for me thank you
Thank you so much!
Thanks for good recipe.it. Came out well.keep rocking
Thank you!
Simply superb
Thank you so much.
Can we use any vegetables instead of mutton?
There is a recipe in the site for vazhakkai – raw plantain kola urundai. You can try that recipe. very similar to this one.
I tried this recipe today. It was out of the world. Delicious. Unbelievable.
Can we omit coconut?
sure. but you will need to add something for the texture.
Hi Suguna, this recipe looks interesting. My question is can i use this recipe for chicken instead mutton?
yes. you can priya. it comes out good too!
Hi 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!
Thank You Ms.Suguna! will try and let you know..Hope it comes out good. 🙂
Another great recipe. Thank you Suguna! Dint think I would ever try out a traditional recipe like this one!
yup. Its a really nice recipe.
Tried it last week !!! Came out so yummy …
I did not think that I can ever cook this :):)
Thats so nice! Happy cooking!
was just wondering if i can i use the urundais in a gravy instead of frying,pls advice..
I have never tried it any other way other than deep fry Chandra.
Thanks dear. My mutton ball fry came out beautiful. You really to be rewarded. Thanks once again for your awesome recipes. God bless you.
Thank you 🙂