Kola Urundai

Ingredients

• - minced meat balls in curry
• - Chettinad whole spices — kalpasi, marathi mokku, star anise, nagakesaram
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - Salt to taste

Method

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. Add aromatics to mince: Mix in 1 finely chopped onion, 2 chopped green chillies and fresh coriander.
3. Add binders: Add 2 tbsp roasted chana dal flour (or chickpea flour) to hold the shape. Mix well.
4. Shape kola urundai: Wet your hands. Take small portions and roll into smooth balls.
5. Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.
6. Test oil: Drop a tiny bit of mince — it should rise in 3 seconds.
7. Fry carefully: Add mince balls gently. Fry on medium heat 4-5 minutes without disturbing until they set.
8. Turn and fry: Gently turn each ball. Fry another 3-4 minutes until deep golden and cooked through.
9. Drain: Remove with a slotted spoon. Drain on paper.
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.