Preparation:

• Clean boneless mutton pieces with water. Choose young fresh mutton over frozen for best results.
• Peel garlic, ginger and shallots, keep ready for the kola masala. If you don't have shallots, you can use 1/4 cup chopped onion. Grate coconut and powder some 1/2cup of fried gram powder(roasted gram/pottukadalai). We may need 1/4cup plus or minus 1tbsp fried gram powder. But be careful when adding this, because excess fried gram makes the kolas brittle and breaking in the hot oil.
• Measure the ingredients to make kola masala and keep them aside.

Recipe:

How to cook & mince mutton for kola:

• Take 400g of boneless mutton pieces in a wide pan with 1/2tsp of turmeric powder and 1/2tsp of salt.
• Add just 1/2 cup of water and cook at medium-high heat for 10mins. Alternately you can pressure cook the mutton in a small-sized cooker with 1/2 cup water for just 1 whistle. Overcooking makes the meat rough and anyways we are going to deep fry the kolas again.
• After ten minutes, take the cooked mutton pieces in a blender without water and pulse run few times. The pulse run gives excellent shredded mutton and I like it this way for my meatballs(kolas) rather than minced paste.

Mutton kola urundai masala:

• In a blender take the following. 1tbsp fennel seeds, 8 garlic cloves, ginger piece, 5 green chillies, some curry leaves, and 1/4 cup grated coconut. Grind these items into a coarse masala paste. You do not need water in this masala as well, because the moisture from coconut and onions takes care of that part.

How to make spicy mutton kola balls:

• Take the shredded or minced mutton in a mixing bowl. Add the ground coconut kola masala.
• Next, add the fried gram powder. Use only the required amount of fried gram powder to make the kolas holdable. Beginners please add one tbsp at a time and keep mixing until you get the dough consistency. Excess fried gram powder makes the kola break while frying.
• Add 1/2 tsp of red chilli powder and a tsp of salt. Remember we added green chillies in the masala and salt while cooking mutton. Adjust as per your taste. Also, add a good amount of fresh coriander leaves.
• Next mix everything properly with your hand. You can check salt and spice as per your taste and add accordingly. Combine well and make small size balls like these and keep aside.
• Heat oil to deep fry the meatballs. When the oil is ready, drop the balls slowly in medium-hot oil. Overheated oil makes the kolas burnt and broken. Do not disturb for a minute. After a minute stir once to fry the balls evenly.
• Fry in batches at medium heat for around 4 mins until brown. When the mutton kola urundai is crisp and gets a deep brown crust, remove it from the oil. Wait for the oil to get heated again and do the same for the rest of the batches.
• Serve mutton keema balls (kola urundai) hot.