Authentic Tamil Nadu Madurai Kari Mutton Kola Urundai with Warm Idiyappam
Experience the aromatic richness of traditional Madurai street cuisine with spiced minced mutton meatballs fried to perfection. Served alongside delicate, steaming string hoppers for a soul-satisfying southern feast.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the fennel seeds, black peppercorns, and dry red chilies until fragrant, then grind them into a fine powder.
2
Grind the roasted chana dal separately into a smooth powder and set aside.
3
In a mixing bowl, combine the minced mutton, chopped onions, grated coconut, ginger-garlic paste, green chilies, herbs, spices, and roasted chana dal powder.
4
Knead the mixture thoroughly to ensure all ingredients and spices are evenly incorporated.
5
Divide the mixture into small, equal portions and roll them tightly between your palms into smooth round meatballs.
6
Heat oil in a heavy-bottomed kadhai over medium-high heat.
7
Carefully drop the meatballs into the hot oil in batches, avoiding overcrowding.
8
Fry them, turning occasionally, until they turn deep golden brown and are cooked through, about 6 to 8 minutes per batch.
9
Remove with a slotted spoon and drain excess oil on paper towels.
10
Serve hot and crispy mutton kola urundai immediately alongside warm idiyappam.
Ingredients
500g finely minced mutton (lamb)
1/2 cup roasted chana dal (dalia)
1 medium onion, finely chopped
2 tbsp grated fresh coconut
1 tbsp ginger-garlic paste
2 green chilies, finely chopped
1 tsp fennel seeds
1 tsp black peppercorns
3 dry red chilies
1/2 tsp turmeric powder
A handful of fresh coriander and mint leaves, chopped
Salt to taste
Coconut oil or cooking oil for deep frying
12 warm Idiyappam (string hoppers) for serving
*This AI-generated recipe may contain inaccuracies.