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Spicy Mutton Kola, Mutton Kola Urundai Recipe, Mutton Meat Balls Recipe

by | Jan 21, 2016 | 73 comments

Mutton-Kola-Urundai-balls

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.

Mutton-Kola-Urundai-Recipe-pottu-kadalai

Now comes the Kola Masala. You will need the following ingredients.

Mutton-Kola-Urundai-Masala

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.

Mutton-Kola-Urundai-Recipe-masala

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.

Mutton-Kola-Urundai-Recipe-kaima

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.

Mutton-Kola-Urundai-Recipe-balls

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.

mutton-kola-deep-fry

Serve mutton kolas hot.

Mutton-Kola-Recipe

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Mutton-Kola-Urundai-Recipe-1

Mutton Kola Urundai Recipe

Mutton Kola Urundai Recipe made with minced mutton and ground masala.

  • Total Time: 50 mins
  • Yield: 25 kolas / 6 servings 1x

Ingredients

Scale
  • Measurements Used – 1 Cup = 250 ml, 1 teaspoon = 5 ml, 1 tablespoon = 15 ml.

Ingredients for grinding

  • 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

Other Ingredients

  • 250 grams minced mutton
  • 3/4 cup to 1 cup fried gram / pottu kadalai

For Frying

  • 500 ml Vegetable oil

Instructions

  1. Take the fried gram dal / pottu kadalai and make it to a fine powder in a small mixie jar / spice grinder.
  2. Add in all the ingredients listed under kola masala into a mixie / blender and grind it to a smooth paste.
  3. 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.
  4. 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.
  5. Refrigerate the balls for 30 minutes before frying.
  6. Heat oil in a pan in medium heat. Once the oil is hot, fry the balls in low medium flame until golden.
  7. Serve mutton kolas hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Appetizer
  • Cuisine: Tamilnadu

mutton-kola

73 Comments

  1. Preethi

    The simple and best recipe for mutton kolas. How neatly and detailed explanation. I love kannamma cooks page. Just like how my grandma does.






    Reply
  2. Hazi

    I did as per the directions, it goofed up somewhere and all the mutton balls got broken and mixed with oil.
    I had another batch, did freezing and made patties and cooked in tawa. Taste was awesome, but I need to retry. Can you pls guide me to redo?

    Reply
    • Suguna Vinodh

      The pottukadalai is a very good binder and it should keep the balls intact.
      Fry balls in hot oil. If the temperature is low, it may break easily.
      After adding the balls in oil, do not disturb them for the first two minutes.
      Do not add too many balls at once as the temperature of oil will come down and the balls will start to disintegrate.
      Hope this helps.

      Reply
  3. Priya

    Hi .. I am hard core fan of kola urandai never tried myself..

    Followed this recipe of yours and trust me I loved it.. it turned out well.. Followed your instructions as mentioned!! Thank you very much






    Reply
  4. Divya

    Perfect recipe






    Reply
  5. Rasika Sathish

    tried your kheema balls and thalapakatti briyani wow it turned out super delicious.Thanks a lot for the wonderful recipe book

    Reply
  6. Vinothini Subramaniam

    Hi Kannamma,

    I tried the recipe and it turned out really good. I have been almost trying to do it for almost 3 years now and today got the confidence to try after seeing your recipe. Thanks.






    Reply
  7. Saranya

    Very tasty and yummy.

    Reply
  8. Preethi Naren

    Just 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.






    Reply
  9. Priya Prabu

    Hi 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.

    Reply
    • Suguna Vinodh

      Thank 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.

      Reply
  10. Divya Siva Ranjani Sivasubramaniam

    Hi Kannamma,

    Thank you for this wonderful recipe.I tried and it was fantastic and tasted delicious. My husband loved it.

    Reply
  11. Judith

    Thank you for the receipe. It is straightforward, easy and turned out tasty as well






    Reply
  12. Vani

    Super






    Reply
  13. Reva

    Fantastic receipe, itcame our very well!

    Do you have any suggestions for a good vegetable cutter?

    Thanks 🙏🏽

    Reply
  14. Yamiini

    Kola urandai came well. My husband Loved it. This is common in virunthunagar

    Reply
  15. Deepika

    Hi Kannamma,
    Is it okay to make the balls a day prior to frying and refrigerate it?

    Reply
    • Suguna Vinodh

      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.

      Reply
  16. subha

    Awesome!!! Made it for my hubby and was appreciated for the effort ,thank you kannama!!!






    Reply
  17. Nalina

    Superb Mutton balls ..it was delicious and awesome , the colour and the consistency were excellent…just loved it…tku






    Reply
  18. Stella

    When you say mutton, do mean goat meat or sheep ??

    Reply
    • Suguna Vinodh

      Goat meat. Lamb mince also works well..

      Reply
  19. Harika

    Can this be flattened and pan fried (or shallow fried)?






    Reply
  20. keerthika

    Mutton balls were yummy. All of them at home loved it. Thank you for such an amazing and easy recipe!!






    Reply
  21. Gangapriyadarshini

    Kola came very nicely! Thank you so much for this recipe !






    Reply
  22. Abinaya

    My MIL donot cook the minced mutton so that the balls donot disintegrate while frying.






    Reply
  23. Suhana

    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 ?

    Reply
  24. Deepa

    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 🙂

    Reply
    • Suguna Vinodh

      You can ask in the shop for “kaima”. Or even grind the mutton at home in mixie coarsely.

      Reply
  25. Manju

    Hi..I tried this recipe and it came out fantastic..






    Reply
    • Suguna Vinodh

      Thank you so much. Glad you liked the recipe. Happy cooking.

      Reply
  26. Kritika

    I followed your receipe. The taste was amazing.






    Reply
  27. Karthiga

    Hi suguna,
    How many days does this processed balls can be kept in fridge.

    Reply
      • Karthiga

        Thank you.






        Reply
  28. suganya

    hi mam i try today come of very good thanks for the recipe ???

    Reply
    • Suguna Vinodh

      Thanks Suganya. Happy that you liked the recipe.

      Reply
  29. Subha Thilak

    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.






    Reply
  30. murugeshpandio

    iam murugeshpandi from madurai , i try mutton kola best result for me thank you






    Reply
  31. Karthiga

    Thanks for good recipe.it. Came out well.keep rocking






    Reply
  32. Muthukumar

    Simply superb






    Reply
  33. A.SHARMISTA

    Can we use any vegetables instead of mutton?

    Reply
    • Suguna Vinodh

      There is a recipe in the site for vazhakkai – raw plantain kola urundai. You can try that recipe. very similar to this one.

      Reply
  34. A.SHARMISTA

    I tried this recipe today. It was out of the world. Delicious. Unbelievable.






    Reply
  35. Mithra Manoj

    Can we omit coconut?






    Reply
    • Suguna Vinodh

      sure. but you will need to add something for the texture.

      Reply
  36. priya

    Hi Suguna, this recipe looks interesting. My question is can i use this recipe for chicken instead mutton?

    Reply
    • Suguna Vinodh

      yes. you can priya. it comes out good too!

      Reply
      • @nU$#@

        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!






        Reply
    • priya

      Thank You Ms.Suguna! will try and let you know..Hope it comes out good. 🙂

      Reply
  37. Sindhu Anantha

    Another great recipe. Thank you Suguna! Dint think I would ever try out a traditional recipe like this one!






    Reply
  38. Nalini vinoth

    Tried it last week !!! Came out so yummy …
    I did not think that I can ever cook this :):)






    Reply
  39. CHANDRA MOHAN

    was just wondering if i can i use the urundais in a gravy instead of frying,pls advice..

    Reply
    • Suguna Vinodh

      I have never tried it any other way other than deep fry Chandra.

      Reply
  40. Shashi

    Thanks dear. My mutton ball fry came out beautiful. You really to be rewarded. Thanks once again for your awesome recipes. God bless you.

    Reply

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