Chicken Kola Urundai Recipe, Chicken Keema Balls
When I was three months pregnant with Sanvi, I was craving for Chicken Kola Urundai. My mom came here for help, and she made this Chicken Kola Urundai the very next day itself. My God….it tasted so good. The taste still lingers in my mouth. She made it for Gj’s friends too. They simply loved it. Along with Chicken Kola Urundai, my mom made Chicken Kuzhambu, Fish Fry and Chicken Pakora. My happiness knew no bounds. We had enough, and could not resist at all. That was one of the best lunches I had in my life.
When you crave so much for a dish, and all of a sudden you have so many favorite dishes in front of you, how much happy would you be??? When I think about Chicken Kola Urundai, I can only think of the lunch my mom made. You can serve the Chicken Kola Urundai with Coriander Yoghurt Raita and Mint Yoghurt Raita.
Chicken (Minced) – 1 cup
Onion – 1 no. or Small Onions – 7 nos.
Coconut (Grated) – 1/2 cup
Roasted Gram Dal/Pottukadalai – 3 tablespoon
Ginger Garlic Paste – 1 and 1/2 teaspoon
Chilli Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Cinnamon – 1/2 inch piece
Cloves – 2 nos.
Cardamom – 1 no.
Fennel Seeds/Sombu – 1 teaspoon
Curry Leaves – 1 sprig
Oil – to deep fry
Salt – as desired
Note. The ingredients shown will vary with the original quantity.
1. Grind all the ingredients except oil in a mixie/blender.
2. Transfer the ground mixture to a plate. Now make lemon-sized balls out of it.
3. Heat oil for deep frying. When the oil is medium hot, gently drop the chicken balls into the oil. Deep fry until the balls are golden or light brown in color. Drain the balls in a tissue paper to remove excess oil.
Now, Chicken Kola Urundai/Chicken Keema Balls is ready! Serve with rice or as a starter.
Chicken Kola Urundai Recipe, Chicken Keema Balls recipe below: