"Savour Chettinad Excellence with Mutton Kola Urundai Fry"

   Embark on a flavoursome journey of Chettinad with my Mutton Kola Urundai Fry – a culinary symphony hailing from Tamil Nadu, South India. Get ready for a journey of taste and tradition, spiced just right for your senses.

    Uncover the rich tapestry of Tamil cuisine with the intriguing history of Mutton Kola Urundai. While celebrated as a Chettinad classic, this dish graces tables across South India in various renditions and under different names. From minced mutton, chicken, or beef, to a vegetarian twist with beetroot and plantain flower – the versatility knows no bounds.

    Despite the meticulous process, the fruits of labour are unparalleled. An undeniable family favourite, these fried Meat Balls disappear in a blink. Any guesses where they head to? Hint: think Ghee Rice and Kola Urundai Curry – a combination made in culinary heaven.

    My journey with Mutton Kola Urundai began at my Sister-in-law's kitchen, a maestro in this craft. Her recipe, akin to the authentic ones found on Solai Achi's blog, became my guide. The fusion of both worlds birthed my rendition of the Meat Balls Recipe - Mutton Kola Urundai.

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INGREDIENTS:

For Mutton, Kola Urundai:

Spices:

To Deep Fry :

Method:

• Mince the meat, ensuring no extra fat content remains.
• Dry roast spice ingredients, grind into a fine powder, and set aside.
• Grind pottukadalai into a fine powder.
• Sauté shallots, curry leaves, minced garlic, and ginger until translucent.
• Add ground spices, fry briefly, then introduce grated coconut and fry.
• Add minced meat and salt, fry until dry.
• The meat will be almost done by now.
• Remove from fire and allow it to cool.
• Grind the mix, slowly, by pulsing it first and then increasing the speed of the mixer. 
• Grind the kola urundai mix in batches.
  
• Then add powdered pottukadalai & then combine with an egg.
• Mix well until all the ingredients are well combined.
• Shape into small balls and set aside.
• Heat oil in a frying pan, when it is hot enough to fry the balls, drop the meat balls one by one into it.
• Just add enough meat balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the meat balls for a few minutes.
• Keep the flame at medium and fry the meat balls.
• When they are half done, turn them around slowly and fry them until they are golden brown.
• Remove Meat Balls/Mutton Kola Urundai from oil and drain them on a paper towel.
• Serve Meat Balls/Mutton Kola Urundai hot.

NOTES:

• Remove all white fatty threads from the minced meat.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai (Roasted Bengal gram dhal) with besan or any other powder, this will tend to make the meat balls hard.
• Do not add water to cook the minced meat.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding, too.
• Water content and the fat will break the meat balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the meat balls while turning them in oil while frying.
• Adding eggs will make them crispy.
• But then oil tends to bubble up while frying the next batches of meat balls.
• To avoid this, add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the pottukadalai powder, this makes it crispier and adds a bit of sweetness to the meat balls. It is totally optional.
• Can cook this recipe with minced chicken or beef instead of minced mutton.
• For a Vegetarian Version of the same, try your hand with Beetroot Kola Urundai or Vazhaipoo Kola Urundai.
  
• Can also make Mutton Kola Urundai Curry with this mix.
• But there is no need to fry the meat balls/kola urundai for the curry.