Kola urundai
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Crisp fried balls of minced mutton, roasted gram, coconut and spices, a Chettinad party dish.
Region: Chettinad and across Tamil NaduOccasion: Festive meals and special occasionsTime: 45 minServes: 4Non-vegetarian
Ingredients
- 300 g mutton mince (kheema)
- 2 tbsp roasted gram (pottukadalai)
- 2 tbsp grated coconut
- 1 tsp fennel seeds
- ½-inch cinnamon, 2 cloves
- 4 dried red chillies
- 1 tsp black pepper
- 6 shallots
- 4 garlic cloves
- ½-inch ginger
- A few mint and coriander leaves, curry leaves
- Salt to taste
- Oil for deep frying
Method
- Wash the mince, squeeze out the water and steam or cook it dry for 5 minutes. Cool.
- Grind the roasted gram, coconut, fennel, cinnamon, cloves, red chillies and pepper to a coarse powder without water.
- Add the shallots, garlic, ginger and herbs and pulse to a coarse paste.
- Add the mince and salt and grind briefly so the mixture binds.
- Shape into small balls and deep-fry on medium heat until deep brown and crisp.
History
Kola urundai is a traditional Chettinad dish; the roasted gram binds the mince without eggs or bread.
Significance
It is served as a side dish at Chettiar weddings and family feasts, and a vegetarian version is made with vegetables or raw banana.