Name: Chicken Kola Urundai Kuzhambu recipe by Akum Raj Jamir at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Ingredients: For Kola Urundai: 200 gms Minced Chicken; Oil for frying the kola; ½ tsp Turmeric powder; 1 tsp Red Chilly powder; 2 tbsp Gram flour; ½ tsp Fennel seeds; ½ tsp Cumin seeds; ½ tsp Peppercorns; 2 Cardamom; 1 small Cinnamon stick; 2 Cloves; 1 inch Ginger chopped; 6 Garlic cloves; 1 Onion roughly chopped; 2 Green chilly roughly chopped; 2 tbsp chopped Coconut; Few Coriander leaves chopped; Few curry leaves; Salt to taste; For Kuzhambu / Gravy : 3 tbsp Oil; ½ tsp Mustard seeds; ½ tsp Cumin seeds; 1 tsp Ginger Garlic paste; Few curry leaves; 1 onion roughly chopped; 1 tomato roughly chopped; 2 tbsp chopped Coconut; ½ tsp Turmeric powder; 1 tsp Red Chilly powder; ½ tsp Cumin powder

ABOUT Chicken Kola Urundai Kuzhambu RECIPE

Chicken Kola Urundai Kuzhambu... Fried chicken balls cooked in coconut based curry. Kola Urundai is a very popular Chettinad dish from the Chettinad region of Tamil Nadu in South India. Spiced minced chicken balls deep fried and served as a starter/appetizer or as a side dish with meal. It can be further added to kuzhambu/curry and made into gravy which can be served with rice, chappati, dosa, idli etc. So let's learn today how to make chicken kola urundai kuzhambu with step by step pictures.

Ingredients Serving: 3

For Kola Urundai: 200 gms Minced chicken
oil for frying the kola
½ tsp turmeric powder
1 tsp Red Chilly powder
2 tbsp Gram flour
½ tsp Fennel seeds
½ tsp cumin seeds
½ tsp peppercorns
2 cardamom
1 small cinnamon stick
2 cloves
1 inch ginger chopped
6 garlic cloves
1 onion roughly chopped
2 Green chilly roughly chopped
2 tbsp chopped coconut
Few coriander leaves chopped
Few curry leaves
salt to taste
For Kuzhambu / Gravy : 3 tbsp oil
½ tsp Mustard seeds
½ tsp cumin seeds
1 tsp ginger Garlic paste
Few curry leaves
1 onion roughly chopped
1 tomato roughly chopped
2 tbsp chopped coconut
½ tsp turmeric powder
1 tsp Red Chilly powder
½ tsp cumin powder
1 tsp coriander powder
½ tsp Garam masala powder
¼ tsp pepper powder
¼ tsp tamarind paste (optional)
salt to taste
water as required
Few coriander leaves chopped

Instructions

In a mixie or blender cup add the fennel seeds, cumin seeds, peppercorns, cardamom, cinnamon, cloves, ginger, garlic, onion, green chilly, coconut, curry leaves, coriander leaves l, salt to taste and grinder them into a smooth paste without adding water.
Now add the minced chicken, turmeric powder, red chilly powder, gram flour and pulse for few seconds.
Take out the chicken mixture in a bowl. Take small portion of it and roll them into balls with the help of your palms.
Heat oil for frying the kola. When the oil is hot, drop the chicken balls gently into the oil.
Fry the chicken balls in medium heat till golden.
Method for making the Kuzhambu/Gravy: Grind the onion, tomato and coconut into a fine paste and keep aside.
In a pan heat oil. Use the same oil for frying the kola. Add the mustard seeds, cumin seeds and let it splutter.
Add ginger garlic paste and saute till it starts to brown.
Add the onion tomato coconut paste, curry leaves and fry for 2-3 mins.
Add the masala powders – turmeric, red chilly, cumin, coriander, garam masala, pepper and tamarind paste. Mix well and fry for a min.
Add water as required, salt to taste and cook for about 5-10 mins till the gravy becomes thick.
Add the chicken kola into the kuzhambu/gravy.
Add few chopped coriander leaves.
Stir and cook for few mins, garnish with chopped coriander leaves and take off the heat.
Chicken kola urundai kuzhambu is ready to be served with rice, roti, idli, dosa etc

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