Kola Urundai
: Crispy Mutton Keema Balls Recipe For Ramadan

Name: ~Kola Urundai~: Crispy Mutton Keema Balls Recipe For Ramadan
Total time: 45 min
Yield: 1
Cuisine: Indian
Ingredients: 300 grams Mutton mince; ½ inch Cinnamon stick; 4-5 Cloves; 1 teaspoon Fennel seeds; 4-5 Green cardamoms; 6-8 Garlic cloves; 1 inch Ginger; 4 Green chillies; 2 tablespoons Oil; 1 medium Onion, chopped; ½ teaspoon Turmeric powder; to taste Salt; 3 tablespoons Fresh coriander leaves, chopped; 8-10 Curry leaves, chopped; ½ cup Roasted chana dal powder; for deep frying Oil; to serve Coconut chutney

45 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Non Veg

Diet

Kola Urundai is a celebrated Chettinad snack made from spiced mutton mince shaped into small balls and fried until crisp. Traditionally served during festive gatherings, these flavour-packed bites are especially popular during Ramadan evenings when protein-rich dishes take centre stage. The use of fennel, whole spices and roasted gram flour gives the keema structure and depth. Crisp on the outside and soft on the inside, these mutton balls are designed for sharing straight from a hot plate.

Ingredients

UNITSIngredients

300 gramsMutton mince

½ inchCinnamon stick

4-5Cloves

1 teaspoonFennel seeds

4-5Green cardamoms

6-8Garlic cloves

1 inchGinger

4Green chillies

2 tablespoonsOil

1 mediumOnion, chopped

½ teaspoonTurmeric powder

to tasteSalt

3 tablespoons Fresh coriander leaves, chopped

8-10Curry leaves, chopped

½ cupRoasted chana dal powder

for deep fryingOil

to serveCoconut chutney

Kola Urundai

Kola Urundai: Crispy Mutton Keema Balls Recipe For Ramadan

Ingredients

Kola Urundai
: Crispy Mutton Keema Balls Recipe For Ramadan