Kola Urundai

Method

1. 1

   Prepare minced meat: Use 500g minced mutton or chicken. Mix with 1.5 tbsp ginger-garlic paste, 1 tsp red chilli powder, 1 tsp garam masala, 1 egg and salt. Knead well.

2. 2

   Add aromatics to mince: Mix in 1 finely chopped onion, 2 chopped green chillies and fresh coriander.

3. 3

   Add binders: Add 2 tbsp roasted chana dal flour (or chickpea flour) to hold the shape. Mix well.

4. 4

   Shape kola urundai: Wet your hands. Take small portions and roll into smooth balls.

5. 5

   Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.

6. 6

   Test oil: Drop a tiny bit of mince — it should rise in 3 seconds.

7. 7

   Fry carefully: Add mince balls gently. Fry on medium heat 4-5 minutes without disturbing until they set.

8. 8

   Turn and fry: Gently turn each ball. Fry another 3-4 minutes until deep golden and cooked through.

9. 9

   Drain: Remove with a slotted spoon. Drain on paper.

10. 10

    Serve: Kola urundai is a famous Chettinad deep-fried minced meat ball. Serve as a starter or add to kuzhambu to make kola urundai kuzhambu.