Mutton balls (Kola Urundai)

Mutton balls (Kola Urundai)

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
Garlic-10 pods
Ginger- 1 inch piece
Fennel seeds- 1/2 tsp
Cardamon- 2
Cinamon- 1
Onion- 2
Salt- as per taste
Curry leaves- 1/2 cup
Coriander leaves- 1/2 cup
Oil- for deep frying


Mutton balls (Kola Urundai)

Mutton balls (Kola Urundai)
  • 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.
Mutton balls (Kola Urundai)


  1. Hi Tinku,

    In this mutton balls recipe do we need to soak roasted gram before we grind?


    1. No we need not soak. Its pottu kadalai


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