Mutton Kola UrundaiMakes: 10 piecesIngredients250 g mutton Keema ( minced mutton )
Juice of a lemon
50 g onion , finely chopped
5 green chillies, finely chopped
20 g ginger - garlic paste
2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon coriander Powder
1 tablespoon cashew nut powder
1 egg
1/2 teaspoon black pepper , crushed
1/4 bunch coriander leaves
Salt to taste
1 teaspoon Chettinadu Garam Masala Powder ( dry roast 3 cardamoms , 2 cinnamon, 3 cloves, 1/4 teaspoon marathi mokku, 1 star anise, 1/4 teaspoon kalpasi and 1/4 teaspoon saunf and make a fine powder in a mixer )
250 g oil for frying
1 spring curry leaves
Lemon wedges for garnishing
Mix mutton keema with lime juice, ginger and garlic paste, chopped onion, turmeric, chilly powder, chopped green chillies, coriander powder, Chettinadu garam masala powder, egg, cashew nut powder , seasonings and chopped coriander leaves.
Blend all these ingredients well in a mixer and make ten balls.
Heat oil in a kadai . Deep fry the mutton keema balls till they are golden brown in colour.
Garnish with fried curry leaves, onion and lemon wedges.
Recipe credit & Thanks - Chef Saktivel , MaduraiPhoto Credit & Thanks - Karaikudi Chettinad Restaurant, Mylapore - Chennai
Mutton Kola Urundai
Makes: 10 pieces
Ingredients
Juice of a lemon
50 g onion , finely chopped
5 green chillies, finely chopped
20 g ginger - garlic paste
2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon coriander Powder
1 tablespoon cashew nut powder
1/2 teaspoon black pepper , crushed
1/4 bunch coriander leaves
Salt to taste
1 spring curry leaves
Lemon wedges for garnishing
Method
Blend all these ingredients well in a mixer and make ten balls.
Heat oil in a kadai . Deep fry the mutton keema balls till they are golden brown in colour.
Garnish with fried curry leaves, onion and lemon wedges.
Recipe credit & Thanks - Chef Saktivel , Madurai
Photo Credit & Thanks - Karaikudi Chettinad Restaurant, Mylapore - Chennai