Kola Urundai Recipe

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 
Guidelines
  1. Make the kola urundai. Take sheep mince to water in a pot and cook for 7 to 10 mins. 
  2. Deplete the water and save the stock.
  3. Take onion and curry leaves in a blender and pound coarsely.
  4.  Include sheep mince blend, coriander leaves, coconut and mix till joined. 
  5. Include it in a plate include cooked gram dal powder and blend well. 
  6. Shape into ball. 
  7. Profound sear in hot oil till brilliant. Deplete and put aside.