Kola urundai
Kola urundai, from above
Non vegChettinad

Kola urundai

Spiced mutton mince balls fried crisp. Chettinad's pride at every celebration.

50 minTime
27 gProtein each
mediumSpice
Chettiar celebration balls1 chapter · 1 min read

Make it your way

Grandma's wayHand minced mutton and roasted chana, fried in groundnut oil.
The original
406kcalsame
27 gproteinsame
4 gfibresame
50minutessame

Kola urundai as Chettinad homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Minced mutton (goat mince, ground goat)500 g, finely minced
Roasted chana dal (roasted split chickpeas)3 tbsp, powdered
Fresh grated coconut¼ cup
Shallots8, chopped
Ginger garlic paste1 tbsp
Green chilli2
Fennel seeds1½ tsp
Poppy seeds (white poppy seeds)1 tsp
Garam masala½ tsp
Red chilli powder (indian red chili powder)1 tsp
Mint leavesa handful
Coriander leaves (cilantro)a handful
Cooking oil (vegetable oil)for frying, about 3 tbsp absorbed
Saltto taste

Method

4 steps
  1. 1Grind roasted chana, coconut, fennel, poppy seeds, chilli and garam masala to a fine powder.
  2. 2Mix mince with the powder, shallots, ginger garlic, chillies, herbs and salt; knead well.
  3. 3Shape into small balls.
  4. 4Deep fry on medium heat until deep brown and cooked through.
Serve it like this

Serve hot on a plate with sliced onions, lemon wedges and mint chutney.

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Make it a meal

What goes with Kola urundai: a bread or rice, a side, something to drink and something sweet.

With a main Pepper rasam20 min
With a main Chettinad chicken curry60 min
On the side Hari chutney10 min
On the side Eral thokku40 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Sakkarai pongal45 min
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