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

January 21, 2016 by Suguna Vinodh 67 Comments

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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


★★★★★

5 from 23 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 25 kolas / 6 servings 1x
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Description

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


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.
  • Category: Appetizer
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Divya says

    June 7, 2020 at 3:22 pm

    Perfect recipe

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 7, 2020 at 4:44 pm

      Thanks.

      Reply
  2. Rasika Sathish says

    May 31, 2020 at 6:34 pm

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

    Reply
  3. Vinothini Subramaniam says

    May 17, 2020 at 8:21 am

    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
  4. Saranya says

    June 4, 2019 at 7:13 am

    Very tasty and yummy.

    Reply
  5. Preethi Naren says

    February 24, 2019 at 1:17 pm

    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
    • Suguna Vinodh says

      February 24, 2019 at 3:49 pm

      Thank you!

      Reply
  6. Priya Prabu says

    February 14, 2019 at 12:03 pm

    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 says

      February 15, 2019 at 2:18 pm

      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
  7. Divya Siva Ranjani Sivasubramaniam says

    January 30, 2019 at 7:16 am

    Hi Kannamma,

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

    Reply
  8. Judith says

    November 3, 2018 at 2:51 am

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

    ★★★★★

    Reply
  9. Vani says

    August 1, 2018 at 6:51 pm

    Super

    ★★★★★

    Reply
  10. Reva says

    July 16, 2018 at 6:25 am

    Fantastic receipe, itcame our very well!

    Do you have any suggestions for a good vegetable cutter?

    Thanks 🙏🏽

    Reply
  11. Yamiini says

    June 25, 2018 at 8:54 pm

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

    Reply
    • Suguna Vinodh says

      June 25, 2018 at 9:39 pm

      Thank you!

      Reply
  12. Deepika says

    May 26, 2018 at 10:48 am

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

    Reply
    • Suguna Vinodh says

      May 30, 2018 at 11:20 am

      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
  13. subha says

    May 20, 2018 at 8:17 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 30, 2018 at 11:29 am

      Thank you!

      Reply
  14. Nalina says

    November 26, 2017 at 5:43 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      November 27, 2017 at 12:41 pm

      Thank you Nalina.

      Reply
  15. Stella says

    November 20, 2017 at 1:09 am

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

    Reply
    • Suguna Vinodh says

      November 20, 2017 at 3:01 pm

      Goat meat. Lamb mince also works well..

      Reply
  16. Harika says

    September 12, 2017 at 4:57 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 12, 2017 at 2:52 pm

      sure. you can.

      Reply
  17. keerthika says

    September 9, 2017 at 5:41 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      September 9, 2017 at 11:40 pm

      Thank you!

      Reply
  18. Gangapriyadarshini says

    August 6, 2017 at 11:25 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 7, 2017 at 2:17 pm

      Thank you!

      Reply
  19. Abinaya says

    July 14, 2017 at 8:15 pm

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

    ★★★★★

    Reply
  20. Suhana says

    July 13, 2017 at 4:06 pm

    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
  21. Deepa says

    April 11, 2017 at 3:49 pm

    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 says

      April 11, 2017 at 7:54 pm

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

      Reply
  22. Manju says

    April 5, 2017 at 11:15 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 6, 2017 at 3:02 pm

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

      Reply
  23. Kritika says

    February 15, 2017 at 3:50 pm

    I followed your receipe. The taste was amazing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 15, 2017 at 8:20 pm

      Thank you!

      Reply
  24. Karthiga says

    January 11, 2017 at 9:22 am

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

    Reply
    • Suguna Vinodh says

      January 11, 2017 at 10:07 am

      one day.

      Reply
      • Karthiga says

        January 12, 2017 at 5:08 pm

        Thank you.

        ★★★★★

        Reply
  25. suganya says

    January 7, 2017 at 2:55 am

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

    Reply
    • Suguna Vinodh says

      January 7, 2017 at 11:04 am

      Thanks Suganya. Happy that you liked the recipe.

      Reply
  26. Subha Thilak says

    December 26, 2016 at 7:44 am

    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
    • Suguna Vinodh says

      December 26, 2016 at 2:53 pm

      Thank you so much!

      Reply
  27. murugeshpandio says

    October 31, 2016 at 2:07 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 31, 2016 at 5:50 pm

      Thank you so much!

      Reply
  28. Karthiga says

    October 10, 2016 at 10:17 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 10, 2016 at 12:58 pm

      Thank you!

      Reply
  29. Muthukumar says

    August 7, 2016 at 12:17 pm

    Simply superb

    ★★★★

    Reply
    • Suguna Vinodh says

      August 13, 2016 at 9:57 am

      Thank you so much.

      Reply
  30. A.SHARMISTA says

    July 6, 2016 at 7:14 pm

    Can we use any vegetables instead of mutton?

    Reply
    • Suguna Vinodh says

      July 6, 2016 at 7:26 pm

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

      Reply
  31. A.SHARMISTA says

    July 6, 2016 at 7:11 pm

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

    ★★★★★

    Reply
  32. Mithra Manoj says

    May 7, 2016 at 11:25 am

    Can we omit coconut?

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 7, 2016 at 2:00 pm

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

      Reply
  33. priya says

    April 30, 2016 at 10:43 am

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

    Reply
    • Suguna Vinodh says

      April 30, 2016 at 11:19 am

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

      Reply
      • @nU$#@ says

        December 31, 2018 at 2:11 am

        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 says

      May 1, 2016 at 12:30 am

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

      Reply
  34. Sindhu Anantha says

    February 7, 2016 at 11:33 am

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 7, 2016 at 12:07 pm

      yup. Its a really nice recipe.

      Reply
  35. Nalini vinoth says

    February 4, 2016 at 5:24 pm

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

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 4, 2016 at 7:04 pm

      Thats so nice! Happy cooking!

      Reply
  36. CHANDRA MOHAN says

    January 27, 2016 at 2:05 pm

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

    Reply
    • Suguna Vinodh says

      January 28, 2016 at 1:18 am

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

      Reply
  37. Shashi says

    January 26, 2016 at 7:39 pm

    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
    • Suguna Vinodh says

      January 26, 2016 at 9:33 pm

      Thank you 🙂

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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