Fried minced mutton balls
Kola urundai is the meat ball of Chettinad, served at Sunday lunch and at weddings in Karaikudi beside the mutton kuzhambu and rice. Lean mutton mince is cooked dry with fennel, then ground very fine with roasted gram, coconut, shallots and whole spices, rolled into small balls and fried until dark and crusty outside and tender within. They are eaten hot as a starter or with rasam rice. A common mistake is leaving the mixture too wet, so the balls crack and fall apart in the oil; the roasted gram is there to bind it, so add a little more if needed. Chef's tip: grind the cooked mince in short pulses until it becomes a smooth, sticky paste; coarse mince never holds a neat ball.
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