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Preparation Time : 15
Cook Time : 35
Total Time : 50
For Kola Urundai: 200 gms Minced Chicken
1 cup Oil for frying the kola
1/2 tsp Turmeric powder
1 tsp Red Chilly powder
2 tbsp Gram flour
1/2 tsp Fennel seeds
1/2 tsp Cumin seeds
1/2 tsp Peppercorns
1 small Cinnamon stick
1 inch Ginger chopped
6 Garlic cloves
1 Onion roughly chopped
2 Green chilly roughly chopped
2 tbsp chopped Coconut
2-3 tbsp Coriander leaves chopped
1 sprig Curry leaves
1-2 tbsp Salt or to taste
For Kuzhambu / Gravy : 3 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp tsp Cumin seeds
1 tsp Ginger Garlic paste
1 sprig curry leaves
1 onion roughly chopped
1 tomato roughly chopped
2 tbsps chopped Coconut
1/2 tspTurmeric powder
1 tsp Chilly powder
1/2 tsp Cumin powder
1 tsp coriander powder
1/2 tsp Garam Masala powder
1/4 tsp Pepper powder
1/4 tsp Tamarind paste (optional)
1-2 Salt or to taste
1-2 cup Water or as required
2 tbsp Coriander leaves chopped
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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Akum Raj Jamir