Mutton Kola Urundai Recipe (Traditional Southindian Tamil Style Meatballs)

Kari Kola Urundai meaning meatballs this can be in a fried format or in a gravy. This recipe is deep fried meat balls served at a lunch or dinner party. Every Tamil mom or grandmother has her own recipe for kola urundai this is a typical Bangalorean tamil style kola urundai recipe. Also try my moms kola urundai curry (please click here for recipe). This deep fried meat balls are served as a side dish for biryani. I personally enjoy as a starter and also with rasam rice.
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Mutton 300 Grams
150 Gram Chickpeas (Kadalai paruppu)
100 Grams Roasted Bengal Gram (Pottu Kadalai)
1 Large Onion
3 Tbsp Approx Grated Coconut 
3 Green Chillies
3 Dried Red Chillies
1 Inch Ginger
6 Pearls Garlic
1 Egg
1 Tbsp Mutton Masala or Garam Masala
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Chilly Powder
4 Sprigs Curry Leaves
5 Sprigs Coriander leaves
1 Tbsp Pepper Corns
1/4 Tsp Fennel
1/4 Tsp Jeera or Shahi Jeera
2 Inch Cinnamon
4 to 5 Cloves
3 Pods Cardamom
Oil as required 
Salt as per taste
Lime Juice, Chaat masala, paprika, onion and coriander for garnish...

Wash the channa dhal/chickpeas thrice in water add to a mixing or large bowl add excess water and soak the dhal in water for 30 to 45 minutes.

Heat a wok on medium flame add 3 tbsp oil fry the onion, coconut, ginger, garlic, green chillies, red chillies, pepper, cloves, fennel, cinnamon, cardamom, black jeera on medium flame.

Allow all the spices and onion to cook for 5 to 10 minutes or until onion turns light golden in color. Once the onion has turned light golden in color remove from flame allow to cool.

Using a fine mesh colander wash the meat. We prefer washing the mince meat twice this requires patience gently wash the meat drain excess water and reserve in a bowl.

Check if the chickpeas have doubled in size drain excess moisture reserve.

Using a mixer jar dry grind the roasted bengal gram into fine powder and reserve.

In a pressure cooker add the meat, soaked dhal (chickpeas), chilly powder, turmeric powder, coriander powder, mutton masala, coriander leaves, curry leaves and salt place on medium flame.

Add 1 cup water to the meat cover and place whistle. Cook for 4 whistles or 10 minutes on high flame. After 10 minutes remove from flame allow the pressure to release.

Once the pressure from cooker has released check if the meat and dhal have cooked if there is excess moisture place it back on high flame allow excess moisture to evaporate keep stirring and dry the meat mixture.

Allow the meat mixture to reach room temp. In a mixer jar add the fried masala grind to form a smooth masala  paste do not add water.

If the masala paste is ground coarse add little amount of meat mixture and grind to form smooth paste. Moisture from meat mixture will grind the masala into smooth paste.

Reserve the ground masala and meat in a mixing bowl. Repeat the process grind the meat to form a smooth paste reserve in the mixing bowl.
Once all the meat and masala has ground mix well and check for salt add if needed.

Gradually add the roasted gram flour in batches and mix well cover and refridgerate for 2 hours for best resutls allow the meat mixture to set over night.

Heat oil in a wok I added 3 cups oil. Add small piece tamarind to the oil. Place the oil on low flame allow to reach smoking point.

Mix the meat mixture once before frying. Wet hands take small portion of the meat roll to form small meat balls prepare as many as possible.

Gently drop the meat balls to the hot oil do not turn allow the meat to cook for a minute in hot oil before turning to other side.

Flip the meat balls gently and fry till golden brown in color drain excess oil reserve on tissue paper allowing excess oil to drain.

Garnish with paprika, chaat masala, chopped onion, chilles, mint, coriander and lime juice...Serve hot...Enjoy :)
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