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Mutton kola urundai - chettinad cuisine

(3.25/5 - 4 votes)

Mutton Kola Urundai - Chettinad CuisineRecipe type: Appetizer
Number of serving: 10 servings
Preparation time: 13 minutes
Cook time: 15 minutes
Ready in: 28 minutes
Difficulty: Very Easy
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- 250 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

Step 1: 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.

Step 2: Blend all these ingredients well in a mixer and make ten balls.

Step 3: Heat oil in a kadai . Deep fry the mutton keema balls till they are golden brown in colour.

Step 4: Garnish with fried curry leaves, onion and lemon wedges.

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By niyaprakash (Visit website)

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