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kola urundai recipe, mutton keema balls

Kola Urundai | Mutton Kola Urundai | Mutton Keema Balls

Kola Urundai / Mutton Keema Balls - Here is the recipe for one of my favorites ways to make Mutton kola urundai. I say "one of" because there are a gazillion ways to make kola urundais and this is one of them. These mutton balls are made with cooked minced meat ground with a few spices to give the perfect South Indian flavor. Make extra, it gets over super quick!
Course Appetizer
Cuisine South Indian
Keyword Keema, Meatballs, Mutton
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Niveditha


  • Blender
  • Saucepan
  • Deep Fryer


To cook the meat:

For the kola urundai:

  • 1 tbsp Sesame Oil
  • 130 g Pearl Onjons , approximately a handful
  • 5 medium Green Chillies , stalks removed
  • 40 g Garlic , 8-10 garlic pods, peeled
  • 15 g Ginger , peeled, approx. 2 inch piece
  • 1 tsp Pepper Powder
  • 1.5 tsp Fennel Seed Powder/ Sombu Thool
  • 1.25 tsp Cumin Seed Powder/ Seeraga Thool
  • 2 Cloves
  • 2 inch Cinnamon Stick
  • 2 Cardamom Pods
  • 60 g Coconut bits , or grated, approx 4 tbsp of grated coconut
  • 30 g Roasted Peanuts , skin removed
  • 1 medium Egg , free range
  • Coconut Oil or Any Vegetable Oil , for deep frying


  • In a large saucepan, add the mince meat, turmeric and sea salt. Pour in some water enough to cover the meat. Boil it for 15 minutes. After the time is up, drain the meat by pouring it through a colander. (Use the water to make curry or discard it.)
  • While the meat cooks, place a sauté pan on heat. Add the sesame oil and let it heat up. Once hot, add the pearl onions, green chillies, garlic and ginger. Sauté until the pearl onions are translucent and begin to brown.
  • Now, transfer these from sauté pan to a blender or mixer grinder and add the peanuts in. Blend until you get a nice smooth paste, then add the coconuts and grind it until the coconut is broken down to coarse texture. Remove this paste to a mixing bowl. Set it aside.
  • To the same blender, add the cooked minced meat and grind it until it is coarsely broken down. DO NOT blend until it becomes a paste. Pulsing it a few times will do the job.
  • Transfer the ground meat to the mixing bowl which has the masala paste. Top it off with the egg and mix it all together thoroughly. Make tiny balls out of it, approximately 2-inch diameter.
  • Heat the oil in frying pan. (Test with a tiny bit of meat mixture; it should immediately come up.) Once it's hot, add the balls to the oil one by one. Do not over crowd it; there should be enough room for them to float around.
  • Fry them in MEDIUM heat for 4-5 minutes or until they are nicely deep brown in colour. Drain it and serve them immediately!


  • If you can't find minced meat, use fat removed (lean meat) boneless mutton.
  • Instead of the whole spices - cloves, cinnamon and cardamom, you can use 1 tsp of garam masala.
  • For a spicier version, add two more green chillies. 
  • The texture of the meatballs should be coarse, that how you'll get a crispy outside. 
  • You can also replace ginger and garlic with 1 teaspoon of ginger garlic paste.