Mutton Kola Urundai – Chettinad Style Keema Balls

Step 1: Pressure Cook Mutton Keema

Add 1/2 kg mutton keema (washed and tightly squeezed of water) to a pressure cooker. Add 1 tablespoon chili powder, salt to taste, 1/4 teaspoon turmeric, 1 tablespoon ginger garlic paste, and 1/2 cup water. Mix well, cover the cooker, and pressure cook for 2 whistles on high flame.

Step 2: Drain and Cool Keema

Once the steam has escaped from the cooker, open the lid. Transfer the cooked keema to a sieve and drain all the liquid. Press firmly with a spoon to squeeze out any remaining water. Transfer the drained keema to a bowl and let it cool completely.

Step 3: Prepare Spice Paste

Heat 2 tablespoons of oil in a pan. Add 1/2 tablespoon black pepper, 3 cloves, a small piece of nutmeg, 1/2 inch cinnamon stick, 2 green cardamom, and a small piece of stone flower. Sauté until the black pepper starts to crackle. Add 4-5 dry red chilies and roast well until they puff up. Then add 1/3 cup finely chopped onion and 1 sprig of curry leaves. Sauté until the onion becomes translucent. Remove from heat and let it cool.

Step 4: Grind Roasted Chana and Onion Mixture

In a mixer grinder, add 3 tablespoons of roasted chana dal and grind it into a fine powder. Set aside. In the same mixer grinder, add the cooled onion and spice mixture. Grind it coarsely without adding any water, using a pulse action (stop-start).

Step 5: Combine Keema Mixture

To the cooled mutton keema, add the ground onion paste. Add chopped coriander and a slightly larger quantity of chopped mint leaves. Mix everything together gently, ensuring not to squeeze with too much pressure. Finally, add the roasted chana dal powder and combine gently until everything is well incorporated.

Step 6: Form Keema Balls

Take small portions of the keema mixture and roll them into lemon-sized balls. Ensure they are firm and hold their shape.

Step 7: Deep Fry Keema Balls

Heat oil for deep frying in a kadai. Once the oil is hot, carefully drop the keema balls into the oil. Let them fry undisturbed for 3-4 minutes on medium flame. Gently flip them over and continue frying until they turn golden brown on all sides. Since the keema is already cooked, we are just frying for color and crispness. Do not over-fry. Remove the fried keema balls and drain excess oil.

Step 8: Serve Hot

Serve the hot Mutton Kola Urundai with sliced onions, lemon wedges, and green chilies. Enjoy!

• Ensure to drain and squeeze out all excess water from the cooked keema to prevent the balls from crumbling during frying.

• If using regular mutton shop keema (not finely machine-cut), grind it after pressure cooking to achieve a fine texture that holds shape better.

• Do not over-fry the keema balls, as they are already cooked. Fry only until golden brown to avoid a bitter taste.