MUTTON KOLA URUNDAI

 MUTTON KOLA URUNDAI

INGREDIENTS 

Mutton Kheema - 1/2 kg
Ginger Garlic Paste - 1 Tbsp 
Coarse Pepper Powder - 1 Tbsp
Red Chilli Powder - 1 Tsp 
Garam Masala Powder - 1/2 Tsp 
Turmeric Powder - 1/2 Tsp 
Curry Leaves - 1 Sprig
Sliced Shallots - 1/4 cup
Curd - 1 Tbsp 
Salt - To Taste
Oil - 2 Tbsp 
Oil - To Fry

Clean and wash mutton kheema 
Add rest of the ingredients except oil and shallots 
Mix well and marinate for 30 minutes 

INGREDIENTS TO GRIND

Desiccated Coconut - 1/2 cup
Roasted Chickpeas - 1/4 cup
Cashews - 5
Peppercorns - 1 Tsp
Cinnamon - 1 inch 
Cardamom - 3
Cloves - 2
Cumin - 1 Tsp
Fennel Seeds - 1 Tbsp 
Chopped Coriander Leaves - 3 Tbsp

Dry roast all the above ingredients except chopped coriander leaves and grind to a slightly coarse powder and set aside

METHOD 

Heat oil in a pressure pan add the shallots and fry until golden
Add the marinated mutton along with the marinade 
Cover pressure pan and pressure cook for 3 whistles 
Once done in high flame simmer kheema until dry
Pulse the cooked kheema along with chopped coriander leaves
In a bowl add in the pulsed kheema and ground  coarse powder
Make small even sized balls 
Heat oil in a pan and deep fry the kheema balls in medium flame until golden
Serve hot with white rice and paruppu rasam or as a snack with tomato sauce or mayo or any dip of your choice

Notes : 

Adding cashews is optional 
You can cook kheema in a pan and avoid pressure cooking 
I had to pressure cook as the meat wasn’t properly minced
You can also air fry kheema balls 
Preheat air fryer to 180 *C for 5 minutes 
Air fry for 15 minutes or until done flipping the kheema balls once halfway through the process of air frying 
If air frying spray kheema balls with oil
You can also add a beaten egg to kheema mix well form into balls and deep fry
Adding an egg will help bind the kheema mixture well
I avoided adding egg as the kheema was wet enough after pulsing and adding other ingredients 
Adjust spices to suit your taste