Authentic Tamil Nadu Tuticorin Mutton Kola Urundai with Warm Malabar Parotta
Crispy on the outside and tender within, these spiced minced mutton meatballs are a coastal delicacy from Tamil Nadu packed with roasted lentils, coconut, and aromatic spices.
55min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Dry roast the roasted chana dal, dry red chilies, fennel seeds, cinnamon, cloves, and cardamom until fragrant, then grind into a fine powder.
2
In a food processor, pulse the minced mutton with the ginger garlic paste, chopped onions, coriander leaves, and salt until well combined.
3
Add the ground spice powder to the mutton mixture and mix thoroughly to form a cohesive dough.
4
Shape the mixture into small, tightly packed round balls with greased palms.
5
Heat coconut oil in a deep frying pan over medium heat.
6
Carefully drop the mutton balls into the hot oil and fry until golden brown and cooked through.
7
Drain on paper towels and serve immediately with hot, flaky Malabar parottas.
Ingredients
500 grams finely minced mutton
1/2 cup roasted chana dal
1/4 cup grated coconut
6-8 dry red chilies
1 tablespoon fennel seeds
1 inch cinnamon stick
4 cloves
2 green cardamom pods
1 large onion finely chopped
2 tablespoons fresh coriander leaves
1 tablespoon ginger garlic paste
Salt to taste
Coconut oil for deep frying
4 warm flaky Malabar parottas
*This AI-generated recipe may contain inaccuracies.