Kola Urundai: A Snack and an Appetizer
The Tamilnadu city of Madurai is renowned for its many traditional non-vegetarian dishes. Spices that have recently been ground enhance their recipes’ flavors. Any restaurant serving a non-vegetarian menu definitely includes the delectable Kola Urundai, which are fried mutton balls flavored with freshly blended spices. Thus the mainstay of many South Indian hotels is the “melt in your mouth” Kola Urundai . It is believed that when the Tanjore Marathas introduced a meal resembling the Maharashtrian shunti kebab, the kola Urundai initially emerged.
Kola Urundai is an old-fashioned, comfortable meatball recipe. Literally, kofta stands in for kola and ball for urundai. It is adaptable in that there are many different ways to serve it, including as a side dish for lunch, an appetizer, a snack with a cup of tea, or by mixing it with gravy to produce a delectable curry. It may be made to suit any day of the week. Mutton balls are a type of deep-fried appetizer that have a crisp outside and a juicy interior. It’s quite addictive! The flavors and textures of these keema balls are intense.
There are numerous variations on meatballs, which are a comfort food in many different cultures. Examples include the Andhra dish kheema muteelu and the Kerala Anglo Indian community’s meatball curry. With the taste of mutton, fennel, caramelized onions, and curry leaves, it is straightforward. It is a delectable starter.
Kola masala is a hot masala that is produced by blending fresh coriander, curry leaves, ginger, garlic, and green chillies with whole spices. Spices are typically dry-roasted before being pounded into a fine powder using a mortar and pestle. These spices and coconut are combined with the minced meat. The mixture is then formed into balls and fried. Today, chefs cook the mutton first before combining it with unique masalas. They shape the ingredients into balls and deep fry them.
Mutton is the ideal meat to use, while beef is also acceptable. Lean and low in fat mutton is ideal. For this dish, roasted Bengal gram/chutney dal powder is also crucial. It gives the meatballs taste and serves to bind the minced meat so that it can be formed into balls. Adding cooked chana dal to kebabs or bread crumbs to Italian meatballs are similar examples. The meatballs can be bound and shaped with the aid of an egg.
Spicy and nutritious, mutton kheema balls are not to be missed. We can consume it with the combination of Biryani, Kushka, as well as with Rasam rice and other non-vegetarian dishes. It is abundant in protein, calories, and saturated fat. They are eaten on their own as a snack if given without curry.
For a taste of real kola urundai, visit the nearest Amma’s South Indian Restaurant. You will surely fall in love with it.