Chicken kola urundai kuzhambu recipe (fried chicken balls cooked in coconut based curry) with step by step pictures. I have been meaning to blog this recipe for long but each time I make them I could not managed to take the pictures. Finally I managed to clicked the pictures last nigt as I made this for my last night dinner and I am super excited sharing this today.

Chicken Kola Urundai is one of my family favourite and a regular in my kitchen. Specially my husband loves this a lot so I make them often. Chicken kola urandai in Tamil also called Chicken keema balls is a very popular chettinad dish from the Chettinad region of Tamil Nadu in South India.

Also read : Butter Chicken / Murgh Makhani

The traditional kola urundai is prepared using minced chicken. The minced chicken is combined with freshly grounded masala and spices along with grounded coconut and gram flour. Here I have used readymade store bought roasted gram flour but you can freshly roast the gram and ground them along with masala and spices. The chicken balls are then deep fried and served as a starter or side dish with meal. Kola Urundai are soft from inside and slightly crisp from outside. Apart from serving as starter or side dish this kola urundai can be further added in coconut based kuzhambu and made into a gravy.

Also read : Pepper Chicken Gravy

The Kola Urundai recipe slightly vary from one another. Some use egg in the recipe and opt out coconut and gram flour. I have tried both and either way it taste good. The aroma and flavour coming out of it while being cooked fills the house and makes one impossible to resist, thus ending up to gulp a piece or two while being cooked 😋.

The Kola Urundai ( fried meat balls) is a very delicious, tasty and drool worthy dish. It is a very appetizing dish and thus serve as a great party starter or appetizer.

Also read : Zero Oil Chicken Broccoli Stew

Chicken Kola Urundai kuzhambu is good to serve with rice, chapathi, paratha, dosa, idli etc. It is a soul satisfying and wholesome dish.

So let’s have a look at the drooling recipe. Please do give it a try and share your feesback in the comments below how it turned out for you. I am sure you will love it. It is a keeper recipe 🙂

Also read : Chicken With Bamboo Shoot And Greens ( Zero Oil)

  • Preparation time : 15 mins
  • Cooking time : 35 mins
  • Serves : 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
  • Few curry leaves
  • Salt to taste

For Kuzhambu / Gravy :

  • 3 tbsp Oil
  • ½ tsp Mustards 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

Method for making the Kola Urundai:

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 and fry them 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 a min or two and take off the heat.


Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

❤ Akum

About Akum Raj Jamir

Hello Everyone.. I am Akum Raj Jamir. I am a Naga Lady born and bought up from Nagaland. Married to a Tamilian and settled in Chennai now.  I worked in hotel industry for 3 years and later I shifted to corporate sector and worked in US based MNC companies. In January 2014 I was blessed with a baby boy and that it when I decided to quit my job and give me full time for him as well as the home. Now I am a homemaker ☺.  I started cooking at the very small age. We sisters used to help mom in the kitchen and followed the foot step of my mom and that's how I developed my cooking skills. A foodie by nature and a passionate cook, loves everything about food. Cooking is my passion. I love experimenting with food in my kitchen and try to bring the best in whatever I cook. I cook with all my heart and soul and this love is evident in the dishes I cook.  I believe in sharing a lot thus whatever I cook I share with fellow friends and my fan followings. So this space is all about food from my kitchen for foodies like me. Explore the recipes ☺

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