Kola Urundai Recipe
Fixings
FOR MUTTON KOLA URUNDAI:
Fixings
FOR MUTTON KOLA URUNDAI:
- Lamb Mince (Keema) - 500 grams
- Green Chili - 1
- Pepper - 1 tsp
- Fennel seeds/Sombu/Saunf - 1 tsp
- Cinnamon/Pattai - 1 little piece
- Cardamom/Yelakai - 3
- Cloves/Krambu - 3
- Inlet Leaf - 1
- Cumin Seeds/Jeerakam - 1 tsp
- Ginger Garlic glue - 1 tblsp
- Stew Powder - 1 tsp
- Turmeric Powder - 1 tsp
- Salt to taste
- Water - 2 container
- Coriander Leaves - ½ container
- Coconut - ¼ container
- Broiled Gram Dal/Pori Kadalai - ½ glass powdered (as required)
- Onion - 1 medium size
- Curry leaves a little bunch
- Make the kola urundai. Take sheep mince to water in a pot and cook for 7 to 10 mins.
- Deplete the water and save the stock.
- Take onion and curry leaves in a blender and pound coarsely.
- Include sheep mince blend, coriander leaves, coconut and mix till joined.
- Include it in a plate include cooked gram dal powder and blend well.
- Shape into ball.
- Profound sear in hot oil till brilliant. Deplete and put aside.
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