One of the best Mutton based dish is the Mutton Kola Urundai (Mutton Keema Balls).
This Mutton fried ball is a celebration for the Mutton lovers because of the boneless goat meat!
But this happiness quickly fades away when we think of mincing the meat – a tedious and time consuming process! (Read to know on how to overcome this easily)
Today I will show you how to make mutton kola urundai the right way – the one which closely resembles the popular Madurai Kumar Mess Mutton Kola Urundai!
Mutton keema ball is a great non-veg snack as well – especially loved by the kids!
So follow our Step-By-Step recipe and surprise your family and friends!
Let’s get started!
- What is Mutton Kola Urundai Mutton Keema Balls?
- Mutton Keema balls in Other Languages
- Video Recipe: Mutton Kola Urundai / Mutton Keema Balls Recipe
- What is Chettinad Mutton Kola Urundai
- The Madurai Kumar Mess Kola Urundai
- Ingredients for Mutton Kola Urundai/ Mutton Fried Balls
- How to Make Mutton Kola Urundai – Step by Step Procedure
- Mutton Kola Urundai Kuzhambu/ Keema Balls Curry / Keema Meatball Curry
- Other Kola Variants
- Recipe Card – Mutton Kola Urundai
- Frequently Asked Questions
What is Mutton Kola Urundai \ Mutton Keema Balls?
Mutton Kola Urundai (Mutton Keema Ball) is simply a spiced minced mutton shaped into small round balls and fried in oil until crispy.
This Mutton Kola Urundai is a very popular dish in Madurai, Tamilnadu. I recently got a chance to have the famous mutton kola urundai from the Kumar Mess in Madurai city.
Minced mutton is also known as mutton keema or kheema or kaima.
Minced Mutton is nothing but boneless mutton flesh cut/shredded into very small pieces.
To make this dish you firstly need to request the butcher for minced mutton. Mutton can be minced even at home, provided you have a butchers knife, but it would definitely be hard to do it all by yourself. So, keep in mind and request the butcher to mince the mutton and make it mutton kaima.
Mutton Keema balls in Other Languages
- Mutton Kola Urundai – in Tamil
- Mutton Keema Balls – in Hindi
- Keema Undalu – in Telugu
- Mutton Kaima Unde – in Kannada
Video Recipe: Mutton Kola Urundai / Mutton Keema Balls Recipe
New to Indian Cooking?
If you are a beginner or someone who is not sure on how to get started in Indian Cooking, please click on the below links for STEP By STEP GUIDE.
1. Essential Indian Cooking Tools – A Complete Guide for setting up basic Indian Equipment for cooking.
2. Essential Indian Spices – A Comprehensive Guide explaining the basics of Indian Spices which are Important for cooking Indian Foods.
3. How to Cook Rice Perfectly – Learn to Cook Indian Rice using 2 methods – Pot and Pressure Cooker
4. 6 Essential Indian Flours – Essential Guide to learn about most commonly used Indian Flours.
What is Chettinad Mutton Kola Urundai
Chettinad Mutton Kola Urundai is a traditional method of preparing Kola Urundai recipe. Usually, Chettinad recipes involve dry roasting of whole spices and coconut. These spices are ground into a fine powder using a mortar & pestle in the traditional way.
Similarly, Chettinad Mutton Kola Urundai includes dry roasted spices and coconut for that unique flavour.
The Madurai Kumar Mess Kola Urundai
Mutton kola urundai is usually closely connected to the Madurai Kumar Mess Kola urundai – because of the Excellent taste.
Madurai is famous for Non-Vegetarian Dishes, especially Mutton Dishes. Kumar Mess in Madurai is a very POPULAR Non-Vegetarian Restaurant.
Kumar Mess is famous for
- Mutton Kola Urundai
- Nandu Boneless
- Nattu Kozhi (Country Chicken) dishes like Nattu Kozhi Pepper Fry
- Nalli Elumbu Roast (Mutton Bone Roast)
- Fish Roast
- And many many items!
Out of all these dishes, Mutton Kola Urundai is one of their Signature Dishes. I have always heard of this dish from Kumar Mess, but haven’t got a chance to try it anytime.
Recently, I had visited Madurai to shoot a VLOG of Iron Vessels & Soapstone Cookware from the Famous Sikkander Stores located in Pudhumandapam. After a tiring day of the shoot, we decided to head to Kumar Mess specifically to taste their Mutton Kola Urundai Dish.
Ever since I tasted the Mutton Kola Urundai from Kumar Mess, I had been waiting to try this dish at home.
And finally, that day came. Believe me, when I tried this recipe of Kola Urundai at home, it turned out to be almost 95% similar to the one I tasted in Kumar Mess.
Be it the texture outside or inside, the blend of spices, the smooth and soft texture inside, everything was absolutely fabulous!
Ingredients for Mutton Kola Urundai/ Mutton Fried Balls
The key ingredients in making Mutton Kola Urundai are
- Mutton Keema or minced mutton,
- whole spices (such as fennel seeds, cumin seeds, black pepper, ginger, garlic and green chillies),
- powdered spices (such as chilly powder, turmeric powder and salt),
- chopped onions and curry leaves and most importantly
- gram flour (kadalai maavu/besan) or pottu kadalai maavu.
Pottu Kadalai in English is Fried Gram Flour. This helps in binding the Kola urundai and giving it a stiff round shape. It makes it easier to make crack-free round balls. By using this ingredient, it also helps in frying the kheema balls without breaking them.
Chopped onions give this dish a crunchy texture and also makes it tasty.
How to Make Mutton Kola Urundai – Step by Step Procedure
Step 1: How to buy Minced Mutton / Mutton Kothu Kari
- You always need to request the butcher for minced mutton (also known as mutton kaima/kothukari or mutton keema). This process of mincing the mutton is quite difficult to do at home.
- Minced mutton is usually prepared from boneless mutton flesh. Hence, minced mutton is a little expensive than normal mutton flesh.
Step 2: How to Wash Minced Mutton
Once you buy minced mutton,
- Transfer it to a bowl.
- Pour sufficient water and rub the mutton flesh.
- Drain the water.
- Repeat this process for about 2-3 times.
- Next, add little crystal salt and turmeric.
- Rub the minced meat well.
- Add water and wash off thoroughly twice or until clean.
- Squeeze & drain the water completely.
- Minced mutton is ready to be cooked.
Step 3: How to Cook Minced Mutton?
- Minced mutton needs to be cooked in a pressure cooker as it is hard meat and requires more time to be cooked.
- You can just add some salt and some turmeric and chilly powder to the minced mutton and mix it well.
- Saute until the mutton releases some water in medium flame.
- The water released from the mutton is more than sufficient to cook the mutton.
- Do NOT add any extra water to pressure cook the mutton. Adding extra water will lead to breaking of kola urundai/keema balls.
- In case, you see some water remaining in the cooker after pressure cooking the mutton, then just turn on the flame to medium heat and saute the mutton until water evapourates. Make sure not to burn the mutton while doing this process.
Step 4: How to Make Kola Urundai Masala
- The simplest way to make the masala for kola urundai is to grind all the ingredients like cumin, fennel, ginger, garlic, green chilly, black pepper, chopped onions etc. into a fine smooth paste without adding any water and later add the cooked minced mutton and grind to a fine smooth paste.
- You can also add all the onions and curry leaves while grinding instead of adding it at the end. It’s optional.
Step 5: How to Make Kola Urundai Balls
- Once you have prepared the minced mutton and blend it with the masala, add the remaining chopped onions and curry leaves. Combine it well to form a tight dough.
- You will need to take small portions of the kola urundai/undalu dough. Before that, apply little oil to your palms in case the dough is sticky.
- With the small portions to the size of a single poori ball, gently roll it between your palms until it forms a small ball (size of a lemon). This is how the mutton balls are prepared.
- Make sure the kola or keema balls are perfectly round and without any cracks and are tight.
- Add some gram flour or pottu kadalai maavu, if you are not able to make perfect tight balls. Then continue making the keema balls and keep them aside to fry.
Step 6: How to Fry Mutton Kola Urundai / Mutton Keema Fry
- You can choose to deep fry or to shallow fry them. Keep one thing in mind before frying the kola urundai / keema balls – you should not fry them all at once or clutter the oil kadai/pan.
- Heat the oil in a kadai, once hot – drop the keema balls into the oil and fry them in medium flame.
- Cook 3-4 balls at a time or depending upon the size of the kadai or pan.
- Gently flip and fry, so it has an even golden brown texture on all the sides. Be gentle while flipping, as they could break if you apply pressure.
- Fry them until golden brown, crispy and crunchy.
Mutton Kola Urundai Kuzhambu/ Keema Balls Curry / Keema Meatball Curry
Mutton kola urundai kuzhambu or keema balls curry or keema meat balls curry is almost similar to kola urundai fry. The only difference is that instead of deep/shallow frying the kola urundai or keema balls, you need to drop the balls into a slightly thick curry and slow cook them until it is completely cooked.
Other Kola Variants
Chicken Kola Urundai/Chicken Keema Balls
Chicken kola urundai is similar to mutton kola urundai except that you need not cook the chicken separated in a pressure cooker before making the kola urundai. (Chicken gets cooked faster compared to mutton).
You can directly add the spices to the shredded or minced chicken and then prepare a ball with small portions and fry them in oil.
Veg Kola Urundai
Veg Kola Urundai is prepared by boiling your choice of vegetables and then mash them well. Mix with the necessary spices and then make small balls and fry them in oil.
You can also coat the balls with cornflour water and bread crumbs before frying (it gives a very beautiful texture).
Fish Kola Urundai
Fish kola urundai is so simple and tastes amazing. You just need to steam cook the fish and then remove the thorns from fish and shred the fish. Then mix it with the spices and make round tight balls and fry them in oil.
You can also coat the balls with cornflour water and bread crumbs before frying (it gives a very beautiful texture).
Beetroot Kola Urundai
The main ingredient in beetroot kola urundai will obviously be beetroot and potato (for binding) and spices. Beetroot and potato needs to be boiled well and mashed before mixing with the spices. Or you may also just grate the beetroot and mix it along with boiled potatoes and spices.
Small balls are prepared and fried in oil until golden and crispy. You can also coat the balls with cornflour water and bread crumbs before frying (it gives a very beautiful texture).
This is again similar to preparing kola balls (Your choice of variant). These fried kola balls are then added to the prepared biryani and kept on dum and cooked on low flame for 10 minutes or so in order to absorb the flavours.
Recipe Card – Mutton Kola Urundai
- 250g Minced Mutton (mutton kaima/keema)
- 2-3 tsp crystal salt - for washing
- 2 tsp turmeric powder - for washing
- 1 Onion - finely chopped
- 1 tsp Cumin
- 1 tsp Fennel
- 1 tsp Black Pepper
- 5-6 nos Garlic
- 2 inch Ginger
- 2 nos Green Chilly
- 1 tsp Oil - groundnut/Refined/Gingelly oil
- 3/4 tsp Salt - to cook mutton
- 1/4 tsp Turmeric powder - to cook mutton
- 1/2 tsp Chilly Powder - to cook mutton
- 1-2 tsp Gram Flour
- Few Curry Leaves
- Oil - to fry (Refined/groundnut oil)
- Wash the minced mutton with turmeric and salt.
- Rinse it with water 3-4 times.
- Squeeze water completely.
- Add oil to a pressure cooker and add the washed minced mutton.
- Add salt, turmeric and chilly powder and saute for 5-8 minutes.
- Mutton releases water.
- Cover and pressure cook in low flame for 15 minutes.
- Allow the pressure to settle down.
- Meanwhile, in a blender add all the whole spices and grind to a paste or coarsely.
- Now add the cooked minced mutton to the same blender along with the ground spices.
- Blend it to a smooth fine paste.
- Transfer the contents to a bowl.
- Add chopped onions and curry leaves and gram flour.
- Combine well to form a tight stiff dough.
- Make small lemon sized balls and keep aside.
- Heat oil in kadai or pan.
- Drop the kola urundai / keema balls and fry in medium flame.
- Gently flip and fry evenly until golden brown and crispy.
- Repeat the process for all the keema balls.
- Crunchy & crispy Mutton Kola Urundai is ready to be served.
Frequently Asked Questions
Q: Is it okay to make the balls a day prior to frying and refrigerate it?
ANS: YES. you can store the balls in an airtight box and freeze it for 2-3 days and fry it when needed. You can refrigerate it for only 1 day. But its always good and tasty if cooked on the same day.
Q: When you say mutton, does it mean goat meat or sheep?
ANS: Mutton means Goat meat. You may also follow the same procedure to prepare with lamb meat (sheep). Cooking lamb meat will take another 5-8 minutes extra.
Q: Can mutton kheema be flattened and pan-fried (or shallow fried)?
ANS: YES. You can give it any shape and choose to deep fry or shallow fry it.
Q: Is there a way to steam the mutton undalu instead of shallow/deep frying to give for kids and elderly people?
ANS: You can steam them instead of frying to avoid oil. But, you will have to prepare kola gravy instead of kola urundai fry. Meaning, the steamed kola balls needs to be added to a gravy and eaten. Eating plain steamed keema balls wil not taste good.
Q: Is there a way to make minced mutton at home for those who can’t buy minced meat?
ANS: Yes. you can. You may simply buy boneless mutton or goat meat. Pressure cook the mutton with some salt and water for about 20 minutes in low flame.
Once done, transfer the mutton alone to a blender and grind coarsely. Now, minced mutton is ready to make kola urundai.
Q: How many days does these processed balls can be kept in the fridge?
ANS: It can be stored for a maximum of 1 day in the refrigerator and 2-3 days in the freezer.
Q: Can we use any vegetables instead of mutton?
ANS: YES. Definitely you can use any vegetable of your choice and prepare the kola balls. There are a lot of variants. Scroll up to check some of the variants.
Q: Can we omit coconut?
ANS: SURE. Coconut is just optional. This recipe which I have prepared doesn’t call for coconut. The traditional Chettinad Mutton Kola Urundai includes coconut.
Q: For chicken mince, will it hold if we do dry fry in the tawa?
ANS: If you feel that the minced chicken doesn’t hold tight, then you can add a little boiled and mashed potatoes.
Q: Can these urundai/balls be added to a gravy instead of frying?
ANS: You can also fry the balls and add them to the gravy or simply steam the balls and add them to the gravy too. Both of these variants will taste good.