MUTTON KOLA URUNDAI | HOW TO MAKE MUTTON KHEEMA BALLS

Mutton Kola Urundai Or Mutton Kheema Balls is a simple recipe that is most common in Tamil Nadu . The original Recipe calls for Minced Meat , but I did not have them so I used the regular Mutton Pieces to make the Mutton Kola Urundai Recipe . So not Off to Today's post Mutton Kheema balls or Mutton Kola Urundai .

MUTTON KOLA URUNDAI | HOW TO MAKE MUTTON KHEEMA BALLS

Mutton Kola Urundai - Ingredients 

Preparation Time : 15 minutes | Recipe Category: Snacks

Cooking Time : 10 minutes | Recipe Cuisine : South Indian

• Mutton Pieces  - 150 Grams , Boneless and chopped
• Green Chilli - 2 numbers
• Ginger - 1' Small Piece , chopped
• Garlic Pods - 2 pods
• Mint leaves - Few of them ( 5 - 6 leaves )
• Fennel Seeds - 1/2 tea spoon
• Garam Masala Powder - 1/2 Teaspoon
• Roasted Channa Dal - 1 tablespoon
• Salt - To Taste
• Oil - For Frying

MUTTON KOLA URUNDAI | HOW TO MAKE MUTTON KHEEMA BALLS

Method :

• Take the Boneless Chopped Mutton pieces in a pressure cooker . Add 2 cups of water and some salt to taste . Pressure cook the contents for 10 minutes . Cook till the mutton pieces become soft . Filter the water from the Mutton Pieces and set aside .  

 

• The Mutton stock can be used to make the Mutton Soup . Now take the Mutton pieces in a blender .  Add the green chillis , Garlic pods , chopped ginger and  Fennel seeds.

• Pulse Them Well .  Now add the Roasted Channa dal , Mint leaves , salt and Garam Masala powder .

• Pulse the contents again . 

• Make the Balls using the blended contents .

• Heat some oil in a shallow pan and fry these Kola Urundai ( Mutton Kheema Balls ) .

• Fry the Kola Urundai or Mutton Kheema Balls till they become golden brown in color . 

• Done ! Mutton Kola Urundai ( Mutton Kheema Balls ) is ready to serve .  My kids absoultely loved these Mutton Kola Urundai ( Mutton Kheema Balls )

Check out the  Some of the Mutton Recipes in my blog below :

• Mutton Kheema curry (Mutton Salna Recipe )
• Mutton Masala ( Mutton Sukka Varuval )
• Lamb Eggplant Stew 
• Mutton Biryani 
• Mutton Potato Curry
• Mutton Pepper Fry

Check out the entire list of Mutton Recipes in my blog by clicking here .
  

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MUTTON SUKKA ( CHUKKA ) VARUVAL | MUTTON MASALA

Mutton chukka Varuval is a very famous Chettinad Recipe that is served in almost all the Non Veg Restaurants in Tamil Nadu . This recipe is inherited to me through my Mom . I have already Posted A Mutton Pepper fry recipe earlier . check out the Recipe by clicking here . Check out the Similar slightly different Version of Chicken Masala Recipe here .Check out all the Mutton Recipes in this blog here .  Off To Today's Recipe ..

Ingredients:

• Mutton ( Lamb Or Goat ) - 250 Grams , Chopped
• Onion - 2 numbers , Chopped
• Tomato - 1 number , chopped
• Ginger Garlic Paste - 1 tablespoon ( Click here For the Recipe )
• Red Chilli Powder - 2 tea spoon
• Coriander Powder - 1 tea spoon
• Turmeric Powder - 1/ 4 teaspoon
•  Coconut Milk - 1 cup
• Oil - 1 table spoon
• Whole Red chills - 2 numbers , split 
• Fennel Seeds ( Sombu ) - 1 tea spoon .
• Salt - To Taste

Tempering :

• Oil - 1 table spoon
• Curry Leaves - 1 spring
• Cilantro Leaves - Few leaves , chopped

Method:

Take the pressure cooker . Heat oil .  Add the fennel seeds and fry for few seconds . Add the ginger garlic paste and fry till the raw smell goes away . Now add the chopped onions and whole red chills . Cook till the onion become soft .

 

Now add the tomatoes and cook till they become soft .

Add the chopped Mutton Pieces and the spice Powders like Turmeric powder , Red chilli Powder , Coriander powder  and Salt .Mix well .

Now add the Coconut Milk . ( I used the ready made coconut powder to make this coconut milk . Please refer the notes section for more information )

Cover with the lid and pressure cook the contents for 5 hisses or till the meat is tender . Now open the cooker and allow the excess water to evaporate till the contents become Semi dry .  Once the Gravy starts to become thick ,  Lets do the tempering . Heat the oil in a heavy bottom pan . Add the curry leaves and cilantro leaves .

 

Nice aroma comes from the curry leaves . Now transfer this tempered contents to the gravy and mix well .Cook till the oil separates out from the gravy .

Yummy Mutton Masala is ready !

This recipe goes well with Naan Recipe and also with the flat breads and steamed rice .

Notes :

• Instead of using Coconut milk , Fresh coconut can be grinded with water and added directly to the gravy . Use about 1/2 cup of grated coconut  to make the fresh milk .

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Mutton Liver Fry | Aatu Eral Varuval | Mutton Liver Pepper Fry

My mom makes this recipe when I was a kid . She tells that the liver has a lot of iron content in it and forces me to eat this . I did not like cook it because of its smell , but my mom suggest that adding the crushed pepper and cumin seeds powder covers the smell of the liver when it is cooked . Check out my other Mutton recipes by clicking here .

Mutton Liver Fry / Aatu Eral Varuval / Mutton Liver Pepper Fry

Ingredients:

• Mutton Liver Pieces ( Goat or Lamb ) -  250 gm , Chopped 
• Onion - 2 no - chopped
• Red Chillis - 4 no
• Sesame Oil - 1 tbsp ( Any cooking oil could be used )
• Turmeric powder - 1 pinch 
• salt - to taste
  

To Grind:

• Cumin seeds - 2 tsp
• Pepper Corns - 1 tsp
  

Method:

In a mixer grind together cumin seeds , and pepper corns in to a powder . Set aside .

Heat oil in a kadai . Add the onions and whole red chilli and fry till the onion become translucent .

Add the Livers , ground cumin , pepper corns powder , salt , turmeric powder and mix well .

Cook till the oil separates out from the curry .

Serve hot with Steamed rice

Garnish with some cilantro leaves and serve hot .

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Lamb Eggplant Stew / Aatu kari Katharikkai Kulambu / ஆட்டு கரி கத்தரிக்காய் குழம்பு

I am a great fan of mutton recipes . This recipe is my grand mothers recipe which is passed to my mom and now to me . When I was a kid my mom makes this recipe weekly once and I used to love this .  The combination gives a unique flavor and taste which will surely impress the one to whom you are cooking for . It requires 4 major ingredients and made quickly too .

Lamb Eggplant Stew / Aatu kari Katharikkai Kulambu / ஆட்டு கரி கத்தரிக்காய் குழம்பு

Ingredients:

• Lamb / Goat pieces - 200 gm , chopped ( Preferably with bones )
• Eggplant - 3 no , Diced length wise ( I used 2 long Chinese Eggplants )
• Onion - 1 no , Chopped Lengthwise
• Oil - 2 tsp
• Red Chilli Powder - 2 tsp ( Sambar Powder could be used too )
• Corriander Powder - 1 tsp
• Turmeric Powder - 1/2 tsp
• Salt - To taste

To Grind: 

• Grated Coconut - 1/2 cup
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp

Method:

In a pressure cooker , heat oil . Add the onions and cook till they become translucent .

Grind together coconut , fennel seeds and cumin seeds in to a paste by adding little water . Set aside .

Add the Lamb / Goat pieces  , chilli powder , Coriander powder , turmeric powder , salt and mix .

Add the ground paste and add water  and bring the contents to a boil .

Cover with the lid and pressure cook the contents for 10 minutes or till the Mutton pieces become tender . Now add the chopped Eggplant .

Cover with the lid and pressure cook for only 1 hisses . Turn off . Garnish with Cilantro leaves .

Serve hot with steamed rice , any flat breads and also Idly and Dosa recipes .

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Lamb Korma / Lamb Stew / மட்டன் குருமா

Its been long that I have made this dish . My mom used to prepare this very often . I had few pieces of lamb in my freezer , so I made this dish in my moms style . We also call this as green Korma . This stew  could be made with either Lamb or Goat pieces . Now off to the recipe.

Lamb Korma / Mutton Kurma / மட்டன் குருமா

Ingredients:

• Lamb or Goat pieces - 250 gms
• Onion - 1 no , diced
• Tomato - 1 no , Chopped
• Oil - 2 tsp
• Star Aniseed - 1 no
• Cloves - 2 no
• Cinnamon stock - 1 no
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt - To taste

To Grind:

• Grated coconut - 1/4 cup
• Ginger - 2 ' piece
• Garlic pods - 6 pods
• Green chilli - 4 no
• Curd - 1 tbsp
• Mint Powder - 1 tsp ( It can be substituted with few mint leaves )
• Fennel Seeds - 1 tsp

Mutton Korma  / மட்டன் குருமா

Method:

In a mixer add the contents under To Grind column  ( coconut , chilli , ginger , Garlic , mint , yogurt , fennel ) and grind them in to a paste by adding little water . Set aside .

Heat oil in a pressure cooker . Add the cloves , aniseed , cinnamon stick , cumin seeds and fry for few seconds .

Add the onions and cook till they become translucent . Now add the tomatoes and cook till they become soft .

Add the Cleaned Lamb pieces and fry for few minutes .

Add the ground paste , Turmeric powder , salt , some water and bring the contents to a boil .

Cover with the lid and pressure cook for 15 minutes or till the lamb pieces become tender .

Serve this stew with Appam , Idly , Parotta , Dosa .

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MUTTON BIRYANI | LAMB BIRYANI | மட்டன் பிரியாணி | AATU KARI BIRYANI ( PRESSURE COOKER METHOD )

Mutton Biryani ( Lamb or Goat ) Biryani is an authentic Indian dish . Mutton Biryani is a Famous and a flavorful Indian dish made with mutton and Rice cooked together with some aromatic Indian spices . So now off to today's recipe Mutton Biryani .

MUTTON BIRYANI | LAMB BIRYANI | மட்டன் பிரியாணி | AATU KARI BIRYANI ( PRESSURE COOKER METHOD )

 

Mutton Biryani - Ingredients:

Preparation Time :30 minutes  | Cooking Time : 30 minutes
Recipe Category: Main course  | Recipe Cuisine:  India 

• Ghee / Oil - 100 grams
• Onion - 300 grams
• Mint leaves - a handful,Chopped
• Coriander leaves - A handful,Chopped
• Cinnamon Stick- 1number
• Cloves-  4 numbers
• Bay leaf - 1 number
• Star Aniseed -1 number
• Black cardamon - 1 number
• Cumin seeds - 1/4 teaspoon
• Fennel seeds - 1/4 teaspoon
• Green Chilli - 4 numbers , slit
• Red Chilli powder - 1/2 teaspoon
• Curd ( Yogurt )- 1/2  cup , beaten ( Click here for the recipe )
• Lemon juice - 1 teaspoon
• Tomatoes - 120 grams, chopped
•  Ginger Garlic paste - 100 grams ( Click here for the recipe )
• Basmathi rice - 500 grams
• Turmeric powder  - 1/2 teaspoon
• salt - to taste

To Marinate:

•  Lamb / Goat  Pieces - 500 grams ( Cleaned and chopped ) 
• Yogurt / Curd - 1/4 cup ( Click here for the recipe )
• Ginger Garlic paste - 2 tablespoon ( Click here for the recipe )
• Salt - to taste
• Red Chilli Powder -  2 teaspoon
• Turmeric Powder - 1 teaspoon

Method: 

• Combine all the ingredients under the  "To marinate" section , and set aside for 1/2 an hour . Transfer these contents to the pressure cooker , add 1/2 cup of water and pressure cook them  for 10 hisses , or till the lamb becomes tender . Don't drain the water .

• In a pressure cooker , add the oil / Ghee add the cinnamon stick , cloves , bay leaf , aniseed , fennel seeds , cumin seeds , black cardamon  and allow the contents to fry  a bit . They give a wonderful aroma .  Now add the sliced onions , green chilli , mint leaves and fry till the onions become translucent .

• Now add the chopped tomatoes and cook till they become soft .

• Add in the ginger garlic paste and fry till the raw smell goes away .

• Now add in only the cooked mutton pieces , yogurt  and mix well .( Do not add water this time )

• For 1 cup of basmathi rice add 1 1/2 cup of water. Now add the left over water from the cooked meat and Similarly calculate and  add the required water to boil the rice.

• Add the turmeric powder , red chilli powder , mint leaves , coriander leaves and salt and bring the contents to boil .

• Add the Basmati rice .

• Pressure cook in a medium high flame for only 1 hisses . Turn off . Open the lid , add the lemon juice and give a gentle stir

• Serve hot with Raitha , and boiled egg.

• Enjoy this easy and tasty Mutton Biryani !

• Mutton Biryani is ready to serve .

Check out Some of the Other Vegetarian Biryani Recipes in the blog Below :

• Chickpea Biryani 
• Soya Chunks Biryani 
• Vegetable Biryani

Check out some Non Vegetarian Biryani Recipes Below :

• Easy Chicken Biryani 
• Mutton Potato Biryani Recipe 
• Dum Mutton Biryani 

Check out the  all other Mutton Recipes in the blog by Clicking here .

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Mutton Potato Biryani / Aloo Goat Biryani

Mutton Potato Biryani / Aloo Murgh Biryani

Ingredients:

Lamb or Goat Pieces	250 gms ( Cleaned and chopped )
Ghee / Oil	50 gms
Onion	150 gms
Mint leaves	A handful,Chopped
Coriander leaves	A handful,Chopped
Cinnamon Stick	1
Cloves	4
Cumin seeds	1/4 tsp
Black cardamon	1 nos
Fennel seeds	1/4 tsp
Red Chilli powder	1/2 tsp
Green Chilli	2 nos slit
Curd	1/4 cup
Lemon juice	1/2 tsp
Tomatoes	60 gm
Ginger Garlic paste	50 gm
Basmathi rice	300 gm
Turmeric powder	1/4 tsp
potato	2 no, diced

Procedure :


In a shallow bowl, Marinate goat / Lamb pieces  with a pinch of  turmeric powder, 1/4 tsp of  red chilli powder, a spoon of ginger garlic paste, salt and 2 tsp of yogurt.Set aside for an hour.
Pressure cook the marinated goat / lamb pieces with 1.5 cups of water.
Cook till the mutton pieces become tender. Filter the mutton pieces  from water. Save the remaining water.
Soak the basmathi rice for half an hour.
Heat the pressure cooker, Add oil.
Add the spices like cinnamon, cloves , Black cardamom, Cumin seeds , fennel seeds and fry for a minute.
Now add the chopped onions, Mint leaves , corriander leaves, slit green chilli and fry till the onions become translucent.
Now add the tomatoes and cook till they become mushy.
Add the ginger garlic paste, stir till raw smell goes away.
Add the potatoes , cooked mutton pieces , remaining yogurt,  and salt .
For 1 cup of basmathi rice add 1 1/2 cup of water. Add the water we saved earlier ,Similar way add the required water to boil the rice.
Add the soaked rice , lemon juice and cover the pressure cooker with the lid.
Pressure cook for only 1 whistle.
Turn off and allow it to stay for 5 minutes.

Open the pressure cooker , give a stir and Transfer it to another container.

Serve hot with Onion raitha .

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