Sunday, August 2, 2009

Chettinad Mutton Kola Urundai or Kari Kola Urundai (Chettinad Mutton Balls)


I am sure that my blog on chettinad cookery will never be complete without this recipe. I know the name of this itself will make the people who know its taste mouthwatering. Due to its high fat content, I was little hesitant in making these balls. But for the sake of my readers, I bought mutton today and made the balls and the kola urundai Kuzhambu
Though in different names people of all states make this wonderful dish, as usual chettinad preparation is special in using the correct amount of ingredients. Though this recipe seems to be simple, ingredients has to be in correct quantity else the balls will break in the oil.


Ingredients
Boneless Mutton-150 Gms (minced)
Green chilli-2
Red chilli-3
Pottukadalai-1 table spoon
Cashewnut-4
Fennel seed-1 teaspoon
Grated coconut-2 tablespoons
Small onion-5
Garlic-6 pods
Ginger-a small piece
Cardamom-1
Clove-1
Cinnamon-1 small piece
Curry leaf-little
Egg-1
Procedure
Place the kadai in the stove. Pour one teaspoon of oil. Add the cinnamon, clove and cardamom. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
In chettinad they don’t sauté the minced meat. Those who don’t get minced meat can mince it in an onion mincer making the mutton pieces small(I did like this today).But I always prefer to sauté the meat as I feel that mutton cant get cooked well during frying. So either way you can try.
The next is the grinding part. First grind all the sauted items except the mutton. Don’t add water. Once you add the mutton the water will be enough. If you find it difficult to grind without water sprinkle some water. Grind it without lumps to a smooth paste. If you want to store some portion, take that out and store it in the freezer. In the remaining portion, add a broken egg and mix well. Make small balls. Keep a small kadai in the stove. In three to four tablespoons of oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).If the flame is high the balls will turn brown immediately, but the mutton wont get cooked well. So fry in low or medium fire. Serve it along with little tomato sauce and get all the good name from your family members or from your better half

37 comments:

Deepa said...

Lovely! The balls look really yummy.

I used to do make these too. But I never used to saute and I had the same doubt about the mutton getting cooked properly.
Thanks for that tip.

Also, adding pottukkadalai is a good idea, the ,mixture will be smoother right. hmm..will try it out.

Madam, I want to know how to make good aatukkaal soup. Can you please share your recipe on that too.

Thanks,
Deepa

Kayal said...

Hi Aachi,
I never made this at home and also never tasted it. But I have a carving for this. I have a doubt. Though am a non veg, am allergic to egg. Can I replace it with anything else?

Solai Chidambaram said...

Kayal,You can very well fry the balls without adding egg.There will be little difference.

Illatharasi said...

Hello Solai maam, how are you? Missing your chettinad recipes, need to start trying them:)

Mutton balls looks absolutely delicious.

Solai Chidambaram said...

Hello Illatharasi.Very happy to see your comment.You people are mainly responsible for me writing these many blogs.Thankyou dear

Sashi said...

Hello Mam, I love Chettinadu dishes,anything starts with this name i love it. U have a nice collection. Planing to try one per week. Would be visiting often.

Its Halloween Time said...

I tried it out and it tasted so good. I think frying the balls with the egg is a good idea as the egg serves as a good binding agent. On the whole it was yummmy! :)

maxo said...

Hi Aachi

How to make this Kolaurundai Kozhambu.

It would be of immense help

If you could blog it next.

Warm E-gards,
LAx

Shubha said...

After sauting the ingredients with the minced mutton...How do we separate the ingredients from minced mutton for grinding...

Solai Chidambaram said...

Shubha,Saute the mutton in a seperate kadai.I failed to mention it.Sorry

Ramya said...

This looks really yummy.. I also use to make this and kasakasa at last after grinding all.. and when deep fried.. it looks and tastes very crispy..

Priya said...

Hi dear, pls accept ur awards and tags from my blog.. :)

En Samaiyal said...

Hi Mam,all ur dishes looks Awesome & traditional......will soon try ur kola urundai .....will follow u often.....if time gets,make a stop in my blog too......

Sanghi said...

I simply love kola urundai and this is perfect! Yummy blog solai! Do add a followers gadget so that it would be easy for visitors to follow your posts regularly! DO visit my blog!

yashoda said...

I tried chicken and chettinad kola urundai with chicken last sunday. It came out very well and all my guests liked it a lot. Thanks for sharing such nice recipes aachi. The way you write the blogs make the dishes look simple and motivates to try it out the same day:)

sulthana said...

hi Aunty,
i am nasrin...
Your receipes all are nice to see with pictures...
inshaAllah i will try these all.
But onrthing all receipes are having Cashews....
if the taste will decrease when avoiding cashew?

Solai Chidambaram said...

Nasrin,Usually Kas Kas is used in the traditional recipes.But in those days the masal was hand grinded and the kas kas used to get grinded with ease.But in the mixie it is difficult to grind kas kas.So cashews are substituted.I dont think cashews will reduce the taste if used in exact qty.

arunachalam said...

Hai Aachi,
Can you let us know how to make kola urundai kuzhambu....

Solai Chidambaram said...

Sure,Mr.Arunachalam.I have the snaps ready.Not written the recipe blog.Soon will write and post the mutton kola urundai kuzhambu recipe.

arunachalam said...

Hai Aachi,
Waiting to try the new receipe....
Thanks::::)))))

Minti said...

I made these and these are spectacular!

------------------------------------ said...

Hi,

My husband is from kaanadu kathaan and he likes all these dishes very much. And this is the first time, I've tried this at home afer seeing my husband craving for it. And you know what, he's very much impressed. Thanks a lot for this recipe.

Regards,
Kalai

beekey said...

Madam,Please give the recipe for chiken Cola urundai (with gravy/without gravy).

Solai Chidambaram said...

One of the reader Yashoda has mentioned that she tries the same with chicken and turned out good.So beekey you also give a try.I never make chicken balls

Vijayalakshmi said...

I tried this today.. It was really delicious... Thanks a lot for the reicpe..

dandaks said...

Aachi nan unga samayal kurippugalai pathen ellame super unga presentation arumai ella dishgalaium seithuparkka aassai thank you very much aachi

madhahgee said...

THANK U SO MUCH RECIPE S TOO GOOD

Selvi said...

Madam i made this kola urundai it was so tasty ans so soft.Thanks for the recipe

sukanya said...

Hi Solai, I really like all of your traditional recipes. Thanks for posting them.

SubhaMuru said...

Achi, I am planning to do mutton kola urundai kuzhambu. Can you please tell me how to do? Do I have to fry the mutton urundai and add it to kolambhu OR just make dumplings from the batter & add to kolambhu. Please advice, I am looking forward to hear from you.

Solai Chidambaram said...

Subha,Make the kuzhambu like mutton kuzhambu without adding coconut paste.You can mix one or two balls in the kuzhambu to make it thick.No need to fry the balls.It can be added raw but carefully add it.Keep the flame in medium and add 5 to 6 balls.wait for few minutes then add little more.This will prevent the balls from dissolving in the gravy.If you fry then the balls will be hard.If you are afraid steam the balls for 5 to 6 minutes.This way you can prevent it from breaking inside the gravy.

Meena said...

hai mam in this we have to grind the mutton too?and another doubt is for how many min we have to saute the mutton?

Anitha Gokulakrishnan said...

Hi aachi amma,
it looks yummy.the
way you tell each description sound yummy.am really happy that i found your blog.waiting to try each recipe mentioned.

ShiWOW said...

Vanakkam Aachi.
I studied in Alagappa College and miss all the authentic Chettinaadu saapadu. I have now made a few dishes from your recipes. All turned out perfect. Kola urundai today...only kola for lunch with little curd rice!
Thank you very much for the recipes aachi.
Miss Pillayarpatti, Kottaiyur, Kaanadukaathan, Pallathur..
Shiva
Perth.

sumathi Thiyagarajan said...

Madam, TanQ...Today i prepared Mutton Kola...Excellent...I thought it is very tough to prepare..So I used to take it only in Hotel..But today i tried it as u said...Chance illa...Superb mam...Similarly i need pepper mutton kuzhambu and pepper chicken kuzhambu.Pls share..My mail id - sumathi_sm@yahoo.com

Mali D said...

I made this with chicken , wow it was so tasty. my kids named it chicken vada and finished the plate...

MAlathi

Abhirami Muthu said...

I love your recipes aachi, but as a busy working mother, it is sometimes hard to make delicious recipes, that involve a lot of steps. But they looks so tempting.