Kola urundai is largely popular in the western part of Tamilnadu also known as “Kongunadu”. The recipes from here are exotic and quite extensive. Their recipes have a unique taste with the use of coconut in almost most of their dishes.
Non vegetarians would have surely heard about this one, especially the people from south. These are basically balls made with mutton/lamb mince, spiced and deep-fried. The kola urundais are soft and have a crisp outer layer. They can be either served as starters or added to a kuzhambu and made into a gravy.
Here I have used chicken mince to make the kola urundais.
Chicken mince – 250 gms
Onions (diced) – 2 nos
Ginger-garlic paste – 1 tsp
Roasted channa dhal (pottu kadalai- powdered) – ¼ cup
Green chillies (chopped finely) – 3 nos
Curry leaves – 1 sprig
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Egg (beaten) – 1 no
Saunf – 1 tsp
Cloves – 3-4 nos
Cinnamon stick – 1” piece
Peppercorn – 1 tsp
Wash the chicken mince and keep ready.
In a medium pan, add a teaspoon of oil and saute the saunf, cloves, cinnamon stick and peppercorn. Sauté them till a nice aroma arises.
Now, add the diced onions and sauté till it changes colour.
Add the ginger-garlic paste and sauté further till the raw smell goes.
Add the chopped green chillies and curry leaves and sauté for 2-3 minutes.
Finally add the chicken mince and sauté on a low heat.
Sauté the chicken, add turmeric powder, red chilli powder and mix well with the other ingredients.
Cook the chicken till all the water has evaporated and the chicken has changed color.
Remove from heat and allow it to cool.
Put all the cooled ingredients into a blender. Season with salt and add the roasted channa dhal powder and beaten egg. Pulse without adding any water.
The mixture should be a smooth texture.
Make small balls of this mixture and deep fry in oil.
Remove the kola urundais when they turn a uniform brown on all sides.
Drain on absorbent paper and serve hot.