Chicken kola urundai kuzhambu recipe/ Chicken keema balls curry recipe/ Chettinad chicken kola recipe

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.

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.

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.

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 🙂

  • 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 for stopping by my blog. I hope you liked the recipe. Do share your valuable feedbacks, I would love to hear from you all. Happy cooking.

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