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Chicken Kola Urundai Kuzhambu Recipe

Akum Raj Jamir
Chicken Kola Urundai Kuzhambu recipe is 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 or flatbreads.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 3

Equipment

  • Frying pan
  • Mixer grinder
  • Spatula

Ingredients
  

For Chicken Kola Urandai (Chicken balls):

  • 200 Grams Minced chicken (chicken keema)
  • ¼ Cup Oil (4-5 tablespoon)
  • ½ Teaspoon Turmeric powder
  • 1 Teaspoon Red chilli powder
  • 2 Tablespoon Gram flour (besan)
  • ½ Teaspoon Cumin seeds
  • ½ Teaspoon Fennel seeds
  • ½ Teaspoon Black peppercorns
  • 2 Pieces Green cardamom
  • 1 Small Cinnamon stick
  • 2 Pieces Cloves
  • 1 Inch Ginger
  • 6 Cloves Garlic
  • 1 Medium Onion chopped roughly
  • 2 Pieces Green chilli roughly chopped
  • ¼ Cup Fresh coconut roughly chopped
  • 3-4 Sprigs Coriander leaves
  • 1 Sprig Curry leaves
  • 1 Teaspoon Salt

For Kuzhambu (Gravy):

  • 3 Tablespoon Oil (leftover oil from frying chicken balls)
  • ½ Teaspoon Mustard seeds
  • ½ Teaspoon Cumin seeds
  • 1 Teaspoon Ginger garlic paste
  • 4-5 Leaves Curry leaves
  • 1 Large Onion roughly chopped
  • 1 Medium Tomato roughly chopped
  • ¼ Cup Coconut roughly chopped
  • ½ Teaspoon Turmeric powder
  • 1 Teaspoon Red chilli powder
  • ½ Teaspoon Cumin powder
  • 1 Teaspoon Coriander powder
  • ½ Teaspoon Garam masala powder
  • ½ Teaspoon Pepper powder
  • ½ Teaspoon Tamarind paste
  • 1 Tablespoon Salt or as per taste
  • 1-2 Cups Water or as required
  • 1-2 Sprigs Coriander leaves chopped

Instructions
 

For Making Chicken Kola Urandai:

  • 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, 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 a few seconds.
  • Take out the chicken mixture in a bowl. Take a 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. Keep aside.

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 minutes.
  • Add the masala powders – turmeric, red chilly, cumin, coriander, garam masala, pepper and tamarind paste. Mix well and fry for a minute.
  • Add water as required, salt to taste and cook for about 5-10 minutes till the gravy becomes thick.
  • Add the chicken kola into the kuzhambu/gravy.
  • Add a few chopped coriander leaves, stir and cook for a minute or two and take off the heat.

Notes

  1. You can use store bought minced chicken or use boneless chicken. Cut into pieces and grind in mixer grinder.
Keyword chicken kofta, chicken kofta curry, chicken Kola, chicken Kola curry, chicken Kola Urundai, fried chicken balls, kola kuzhambu