Chettinad Kola Urundai
Spiced minced meat balls bound with roasted chana dal and coconut, deep-fried until crisp, a signature Chettinad wedding-feast starter.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Kadai for deep frying
- •Blender
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 18 g
- carbs
- 9 g
- fibre
- 2 g
- protein
- 22 g
- calories
- 280 kcal
Instructions
- 1
Dry-roast dried red chillies, fennel seeds and stone flower in a pan. Grind with roasted chana dal and coconut into a coarse powder.
- 2
In a bowl, mix minced mutton, the ground spice-coconut mixture, chopped shallots, ginger-garlic paste, curry leaves, turmeric and salt.
- 3
Pulse the mixture briefly in a blender to bring it together. Do not let it turn into a smooth paste.
- 4
Rub a little oil on your hands. Shape the mixture into small, firm balls.
- 5
Heat oil in a kadai (deep frying pan) over medium heat for deep-frying.
- 6
Slide the balls gently into the oil. Fry in batches, turning occasionally, until golden brown and cooked through.
- 7
Lift out the fried balls and drain them on paper towels.
- 8
Serve hot as a starter with mint chutney or onion rings.
Chef's tips
Do not over-blend the meat mixture into a smooth paste; a slightly coarse texture gives the classic kola urundai bite. Fry at medium heat so the inside cooks through before the outside chars.
Ingredient substitutions
- minced mutton → minced chicken
Storage
Refrigerate fried balls for up to 2 days.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Frying at too high a heat, browning the outside before the inside cooks
- •Over-processing the meat into a smooth paste, losing texture
Serving suggestions
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