Mutton Kola Urundai was my father’s
favourite order at military hotels. That’s what non-vegetarian hotels now
called “Chettinad hotels” were called back then. In military hotels, there was
no menu card. The waiter would bring in a tray with the actual dishes, diners
would choose what they’d like to have and the waiter would go back, re-heat the
chosen dishes and serve them. This is how it happens still in small towns
outside Chennai. No frills, no pretence. What you see is what you get. I tried to
re-create these military hotel specialties at home and it was a breeze really. You really
can’t go wrong with this recipe, just don’t skip any of the ingredients. Gather
together all the ingredients, grind, mix and deep fry. It’s that simple but the
results are impressive.
These fried meat balls are succulent
and perfectly flavoured. The coconut and fried gram add body and texture to the
urundai and the masala is just the right blend of heat, spice and aroma. Together
they create a beautiful symphony that is Mutton Kola Urundai.
Pichi paaru Rendaai
Urundai ku podadhe Sandai
Car vikaraange Hyundai
Ayayo aaghi pochu semma Vambai!
Ingredients
Mutton – ½ kilo mincedRed chilli powder – 1 tbsp
Turmeric powder – 1 tsp
Egg - 1
Salt to taste
Oil – 1 tbsp
Oil for deep frying
Masala
Onion – 1 medium chopped roughlyGreen chillies – 4 chopped roughly
Whole dry Red chillies – 4 stalks removed
Coconut – 3-4 tbsp grated
Roasted gram/Pottu kadalai – 2 tbsp
Ginger – 2 inch piece peeled and chopped
Garlic – 6-7 cloves
Cardamom – 2
Cinnamon – 1 inch piece
Fennel seeds/Sombu/Saunf – 1 tbsp
Method
1. Rinse
the minced meat in 2 changes of water. Squeeze out all the water completely and
set aside.
2. In
a kadai/skillet, heat 1 tbsp oil. When hot add the minced meat and sauté. Let
the meat cook on medium low for about 7-10 minutes. By this time the meat would
start to pale and would be cooked through. Remove from fire. Let cool.
3. Grind
the fried and cooled mutton to a smooth paste. Set aside.
4. Grind
together all the ingredients called for under masala to a coarse paste adding
as little water as possible.
5. Mix
the ground meat and ground masala together in a medium ball making sure that
the two are well blended. Add red chilli powder, turmeric powder and salt. Mix
well. Break an egg into the bowl and again mix well.
6. Make
small lemon sized balls from the meat mixture and deep fry in oil in batches
till golden brown. Remove onto absorbent paper. Serve hot.
Looks so yummy
ReplyDelete