Thursday, March 11, 2010

Fried Meat Balls ( மட்டன் கோலா உருண்டை )

Before marriage, My mom use to make Kola urundai often on sundays with Chicken Biriyani, Mutton kola urundai, chicken gravy. This recipe is our family favourite, My mom starts to cooking on sundays from the morning itself for lunch. While cooking kola urundai , my mom call me to check the salt. After tasted one urundai i can't wait to taste the another one, like that i start to go up and down to taste. After marriage we came here and i dont know how to cook the kola urundai first.Then, i tried to cook after asking my mom. It came our right only after two times of flop in trying the recipe. My hubby likes the kola balls with rice and rasam, he don't like to eat too spicy foods. So, i use to reduce the spice amount in adding to the kola urundai. Now i cook kola urundai atleast once in a month on sundays or for our weekdays dinner.Here is the recipe for you.


1.Minced lamb - 500 gms
2.Chopped onions - 1 big 
3.Chopped coriander leaves - few
4.Chopped curry leaves - few
5.Salt - to taste
6.Oil for deep frying
7.Turmeric powder - 1 tsp
8.Minced garlic - 5 pods

Grind to powder :

1.Red chillies - 6 no's ( it depends upon the hot)
2.Fennel seeds - 1 tsp
3.Cloves - 3
4.Cinnamon stick - 1"
5.Roasted chana dhal - 5 tbsp
6.poppy seeds - 2 tsp


1.Grind to fine powder the ingredients and keep it aside.
2. Clean the minced lamb and blend it roughly in the small jar with half of the chopped onions and garlic pods.
3.Now mix all the ingredients in the bowl except oil for deep frying.
4.Heat oil in the kadai, meanwhile make 2 small balls first to check the seasonings.
5.Deep fry the kheema balls in medium fire, it will takes time to cook inside. After started to change golden brown take out from the hot oil.
6.Now check the taste and add according to your preferences. If it starts to spread in the oil means add little bit of roasted chana dhal powder to the mixture and make it stiff.
7.Deep fry the other kheema balls like the same.
8.Leave the kola urundai in the kitchen towel.
9.Now the delicious kola urundai is ready to serve. I like this kola urundai with rice and rasam.

Note :

1.Kola urundai mixture should be stiff, don't grind the onions to paste it will start to leave water. Just grind the onions roughly.
2.Put the fire in medium, becoz if it is too hot the balls turn to brown immediately without cooking inside.


  1. Slurppp!!!that my fav..havent prepared it since a long...

  2. Thanks Priya,, try and enjoy this recipe.

  3. u r an expert in cookin meat dishes..

  4. Thanks jagruti n Uma for ur lovely comments. Uma,, i am a learner in cooking.

  5. Thats a nice one,looks crispy ,will try once with chicken...

  6. Hmmmm, mutton kola urundai padu-jhor...supero superrr. Love it:)

  7. Thanks Sushma n Malar. Do try this recipe with chicken mince,, Sushma.It will tastes great

  8. Looks so crispy and yumm, Sathya..Got try this once I buy some lamb :-)thanks !

  9. just discovered your blog...your recipes look amazing...can't wait to try some of them especially this one. I usually make a Kashmiri style kofta with more spices and a yogurt-tomato sauce, but I am going try this one next time. This one seems to be a South Indian one