Mutton Kola Urundai
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Indulge in the melt-in-the-mouth goodness of Mutton Kola Urundai, a signature delicacy from the heart of Chettinad cuisine. These exquisite Mutton Keema Balls are crafted from finely minced goat meat blended with a sophisticated paste of roasted gram, fresh coconut, and aromatic spices. If you are looking for an authentic Mutton Kola Urundai recipe that achieves the perfect crisp exterior and soft interior, this traditional method ensures the meatballs never break while frying. Many food lovers search for a spicy Chettinad mutton appetizer that can be served as a standalone snack or dropped into a rich gravy. Whether you are making this homemade mutton meatball for a festive gathering or a Sunday special, its unique burst of fennel and garlic makes it a standout South Indian non-veg starter.
Ingredients
Cooking Instructions
Tips & Secrets
- Using roasted gram flour (Pottukadalai) is the absolute secret to achieving firm balls that don't break during frying.
- The meat must be ground into a fine paste; any whole fibers will cause the balls to crack and absorb oil.
- Squeezing the water out of the onions and coconut paste is crucial for maintaining the shape.
- Fry on medium heat to ensure the mutton is cooked thoroughly to the center while the exterior remains crispy.
Nutritional Information(Per 1 serving)
290 kcal
22g
20g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.