Mutton kola urundai - chettinad cuisine

10 servings
13 min
15 min
Very Easy


Number of serving: 10
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


  • 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.


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