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

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.

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

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.

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.

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.

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.

Serve mutton kolas hot.

• 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

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

• 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

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

Find it online : https://www.kannammacooks.com/mutton-kola-urundai-recipe/

This is a very easy basic chutney powder recipe that goes so well with idli or dosa. This is a Karnataka style recipe. The flavor of peanuts and roasted garlic is to die for. I am sure you will have an extra idli or two when this chutney powder is around. I still remember an incident that happened at my sons preschool in California long long time ago. There was a small talk about the food habits of children and many moms were worried if their children were getting enough of their dietary needs. A mom said that peanut butter is an excellent way to sneak in protein into a kids diet. She even explained the numbers which left all of us stunned. Dont believe me. Take a look at this pic and be in awe for a minute.

Source – USDA Google

So the great thing about this recipe is that its almost exclusively made with peanuts and kids love this chutney powder. Its tangy and nutty. Give it a shot and I am sure you will like it. Its healthy too. Now back in business. Here is how to do Karnataka style chutney podi.

Here is the video of the recipe

We will have to roast all the ingredients and then grind it into a powder. Keeping the stove on low flame is key to this recipe. Do not rush the roasting process. First lets fry the peanuts. Add in a teaspoon of oil in a heavy bottomed pan and roast the peanuts in low flame for 5 minutes. Remove from heat and set aside on a plate to cool.

Now, slightly crush the garlic in a mortar and pestle. Have the skin on. No need to peel the skin. In the same pan, add in a teaspoon of oil and add in the crushed garlic. Fry for 2 minutes on low flame until slightly golden. Remove from heat and set aside on a plate to cool.

Add in the dried red chillies. I like to use Karnataka Byadagi Chillies which are not very spicy but give a good aroma and colour. You can adjust the red chillies according to your spice levels. Add more of chillies if you want a spicy chutney powder. Fry for a minute in low flame. Remove from heat and set aside on a plate to cool.

Add in the curry leaves and fry till they are dry. Remove from heat and set aside on a plate to cool.

Add in a teaspoon of oil in a pan and fry the tamarind and hing (katti perungayam or solid asafoetida compound) on low flame for a minute. Remove from heat and set aside on a plate to cool.

Now its time to grind. Get all the fried ingredients and other ingredients ready. Make sure all the fried ingredients have cooled to room temperature.

Add in all the ingredients in a mixie except garlic and peanuts. Grind it to a powder. Pulse it several times. Stop in between several times and mix everything with a spatula so the mixture gets ground to a smooth powder. It might not become a very fine powder but try to run the mixie for atleast 2-3 minutes and stop and scrape in between with a spatula several times.

Add in the roasted peanuts and the roasted garlic to the ground powder and grind everything together. Pulse everything several times. Stop in between frequently and scrape the mixture with a spatula. Do not run the mixie continuously. You need to pulse and scrape several times until it becomes a powder whose texture is similar to that of the slightly moist sand at the beach. Check for seasoning. The chutney powder is ready to go!

The chutney powder will stay fresh for 10 days at room temperature. If you plan to use it beyond 10 days, store it in the refrigerator and use it as required. It will stay fresh in the refrigerator for about 30 days.

• 1 Cup / 250 ml peanuts
• 1 pod / bulb garlic
• 4 sprigs curry leaves
• 6 dried red chillies
• 1 teaspoon tamarind
• 1/4 teaspoon asafoetida compound
• 1 teaspoon salt
• 1 teaspoon jaggery
• 3 teaspoon peanut oil

1. Add in a teaspoon of oil in a heavy bottomed pan and roast the peanuts in low flame for 5 minutes. Remove from heat and set aside on a plate to cool.
2. In the same pan, add in a teaspoon of oil and add in the crushed garlic. Fry for 2 minutes on low flame until slightly golden. Remove from heat and set aside on a plate to cool.
3. Add in the dried red chillies. Fry for a minute in low flame. Remove from heat and set aside on a plate to cool.
4. Add in the curry leaves and fry till they are dry. Remove from heat and set aside on a plate to cool.
5. Add in a teaspoon of oil in a pan and fry the tamarind and asafoetida on low flame for a minute. Remove from heat and set aside on a plate to cool.
6. Allow the ingredients to cool to room temperature. Add in all the ingredients in a mixie except garlic and peanuts. Grind it to a powder. Pulse it several times.
7. Add in the roasted peanuts and the roasted garlic to the ground powder and grind everything together. Store in an airtight container for upto 10 days.

Notes

If you want your chutney powder to be bright red in colour, use a combination of Kashmiri chillies and byadagi or guntur. Kashmiri chillies imparts a deep red colour to the chutney powder.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Chutney Powder
• Cuisine: South Indian