Mutton balls (Kola Urundai)
This dish reminds a funny happening many years ago.Myself, my dad and sis went to a Chetinad Hotel. We ordered biriyani, chicken varuval and were waiting. A tall fat man very neatly dressed like a chef came to us with a big white tray with lots of Kola Urunadai on the tray. His hands had gloves, he bent to us and smiled politely and served us the Kola Urundai 2 for each of us. We munched and it was so damn tasty and me and my sis had 6 more. We thought it was complimentary but after our eloberate lunch when the bill came we were charged 15 rupees for 1 Kola urundai and a total of 18 kola urundai was a shock.
Not just us but other people were also shocked to see that these unordered kola urundai were charged ;)
Mutton Keema- 250 gms
Roasted gram- 100 g
Green Chillies- 3
Ginger- 1 inch piece
Fennel seeds- 1/2 tsp
Salt- as per taste
Curry leaves- 1/2 cup
Coriander leaves- 1/2 cup
Oil- for deep frying
- Wash keema well and pressure cook for 3 whistles.
- Chop finely onion, curry leaves and coriander leaves.
- In a mixer grinder grind roasted gram, green chillies, garlic, ginger, fennel seeds, cinnamon, cardamom and cloves with some mutton stock to make a smooth paste.
- Add cooked mutton keema and salt and grind to make a paste.
- Remove the paste from mixer grinder and add finely chopped onion, curry leaves and coriander leaves.
- Mix them well and make small balls.
- HEat oil in a kadai and deep fry balls until golden brown.
- Serve hot with red chilli chinese sauce.