Mutton Kola Urundai

Ingredients

• 500g minced mutton (keema)
• 1 onion, very finely chopped
• 3 green chillies, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp fresh coriander, chopped
• 2 tbsp mint leaves, chopped
• 2 tbsp roasted chana dal (fried gram), ground to powder
• 1 tsp fennel seeds
• 1 tsp black pepper
• 5 cloves
• 3 cardamom pods
• 1 small cinnamon stick
• All whole spices ground together
• 1 egg (for binding)
• Oil for deep frying
• Salt to taste

Method

1. About Mutton Kola Urundai: Kola urundai means round balls in Tamil. This is one of Chettinad cuisine's most famous dishes — minced mutton blended with freshly ground whole spices, shaped into balls and deep fried. The Chettinad whole spice blend is what makes these extraordinary. They are served as a starter or added to kuzhambu.
2. Grind the Chettinad spices: In a dry pan lightly roast 1 tsp fennel seeds, 1 tsp black pepper, 5 cloves, 3 cardamom pods, 1 small cinnamon stick and 2 dried red chillies for 2 minutes until fragrant. Cool and grind to a fine powder. This fresh spice blend is what gives Chettinad food its signature taste.
3. Prepare the mince: If the minced mutton has excess moisture spread it on a plate and pat dry with paper towels. Excess moisture is the main reason kola urundai falls apart during frying.
4. Make the mixture: In a large bowl combine the minced mutton, very finely chopped onion, green chillies, ginger-garlic paste, coriander, mint, ground roasted chana dal (this acts as a binder and adds body), the freshly ground Chettinad spice powder, 1 beaten egg and salt. Mix thoroughly with your hands for 3-4 minutes until everything is evenly incorporated and the mixture feels like a slightly sticky dough.
5. Test fry: Fry one small ball first to test — if it breaks the mixture is too wet. Add more roasted chana dal powder. If it is too hard add a tsp of water. Adjust.
6. Shape the kola urundai: Divide the mixture into 18-20 equal portions. Wet your palms with water. Roll each portion between your palms into a smooth, tight ball about 3cm diameter. Press firmly while rolling to ensure no cracks which cause them to break in oil.
7. Refrigerate: Place the shaped balls on a plate and refrigerate for 15-20 minutes. Cold balls hold their shape better when frying.
8. Fry to golden perfection: Heat oil for deep frying to medium heat. Test by dropping a tiny piece — it should rise in 3 seconds. Fry 5-6 balls at a time. Do not overcrowd. Fry on medium heat for 6-8 minutes, turning every 2 minutes, until evenly deep golden brown all over. Medium heat ensures the inside cooks through before the outside over-browns.
9. Drain: Remove and drain on paper towels. Let rest 2 minutes before serving.
10. Serve: Serve hot as a starter with sliced onion, lemon wedges and green chutney. Kola urundai can also be added to a plain kuzhambu as Kola Urundai Kuzhambu — a spectacular Chettinad main dish.