 |
Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!" |
"Savouring Chettinad Charm: Chicken Kola Urundai Delight"
In the heart of Chettinad, where culinary tales are etched in tradition, the irresistible aroma of Chicken Kola Urundai wafts through kitchens. Join me on a flavourful journey as I try to uncover the secrets behind this South Indian delight. Rooted in Chettinad cuisine, the history of Kola Urundai dates back through generations, the bustling kitchens, with each family adding its unique touch to this delectable dish. My recipe pays homage to this culinary heritage, embracing the rich tapestry of Chettinad flavours.
Come, let's embark on a culinary adventure that began with the perfection of Mutton Kola Urundai, inspired by my Sister-in-law (SIL) and the authentic recipes from Solai Achi's blog. The journey of crafting savoury meatballs took an unexpected turn when I decided to experiment with Chicken Kola Urundai.
 |
Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!" |
It all unfolded during a family gathering, where the aroma of Mutton Kola Urundai brought back memories of home. Inspired by the success of the mutton version, I took a leap into the poultry realm. The first bite of Chicken Kola Urundai transformed a simple family meal into a feast, instantly becoming a household favourite. From the traditions of Mutton Kola Urundai to the newfound delight of its chicken counterpart, each bite tells a story of experimentation and culinary bliss.
Now, join me as we unravel the secrets behind the creation of Chicken Kola Urundai – a symphony of flavours that has found its place among our cherished family recipes. 🍗🌶️
 |
Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!" |
Explore more Recipes from Chettinad Cuisine, by clicking here...
Cuisine - Chettinad (Tamil Nadu, South India)
Course - Starter, Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes
For other Chettinad Kola Urundai variations, click here...
"Explore the Art of Chicken Kola Urundai - A Tale of Tradition and Culinary Bliss Unveiled!"
 |
Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!" |
INGREDIENTS:
For Chicken Kola Urundai:
500 Grams Minced Chicken 15 Shallots
8-10 Garlic cloves
1" piece Ginger
2 Sprigs Curry leaves
1/2 Cup Coconut (grated)
1/2 Cup Pottukadalai (Roasted Bengal Gram Dhal)
1 Egg
2-3 Tablespoons Oil (to sauté)
Salt to Taste
Spices:
10-12 Dry red chillies2 Teaspoons Fennel seeds
5 Cloves
2 Sticks Cinnamon (1" piece)
To Deep Fry :
Oil for deep-frying |
Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!" |
Method:
- Begin by skilfully mincing boneless chicken breasts, the hero of our dish.
- Dry roast the spice blend & grind into a fine powder, ensuring a symphony of flavours. This is where tradition meets innovation in your kitchen, it's a Chettinad Alchemy
- Grind pottukadalai into a fine powder.
- Sauté shallots, curry leaves, minced garlic, and ginger until translucent.
- Add ground spices, fry briefly, then introduce grated coconut and fry.
- Add minced chicken and salt, fry until dry.
- The chicken will be almost done by now.
- Remove from fire and allow it to cool.
- Grind the mix, slowly, by pulsing it first and then increasing the speed of the mixer.
- Grind the kola urundai mix in batches.
- Then add powdered pottukadalai & then combine with an egg.
- Mix well until all the ingredients are well combined.
- Shape into small balls and set aside.
- Heat oil in a frying pan, when it is hot enough to fry the balls, drop the chicken balls one by one into it.
- Just add enough chicken balls into the oil, do not overcrowd the pan.
- Do not disturb or try to turn the chicken balls for a few minutes.
- Keep the flame at medium and fry the chicken balls.
- When they are half done, turn them around slowly and fry them until they are golden brown.
- Remove Chicken Balls/Chicken Kola Urundai from oil and drain them on a paper towel.
- Serve Chicken Balls/Chicken Kola Urundai hot.
 |
Unleash the Culinary Magic: Chicken Kola Urundai Extravaganza!" |
NOTES:
- Remove all white fatty threads from the minced meat.
- Dry roasting and powdering the spices will give a nice flavour.
- The secret weapon – Pottukadalai Powder (Roasted gram dhal powder) Do not substitute it with besan or any other powder, It adds a textural delight that binds the spices and chicken into savoury perfection.
- Do not add water to cook the minced meat.
- The mix should be dry with no water content.
- Pottukadalai powder is mainly added to remove the wetness of the mix.
- Do not add water while grinding, too.
- Water content and the fat will break the meat balls in oil while frying them and tend to observe a lot of oil.
- Care should be taken, not to break the meat balls while turning them in oil while frying.
- Adding eggs will make them crispy.
- But then oil tends to bubble up while frying the next batches of meat balls.
- To avoid this, add a piece of tamarind into the hot oil.
- I add a handful of breadcrumbs while grinding the pottukadalai powder, this makes it crispier and adds a bit of sweetness to the meat balls. It is totally optional.
- Can cook this recipe with minced chicken or beef instead of minced mutton.
- For a Vegetarian Version of the same, try your hand with Beetroot Kola Urundai or Vazhaipoo Kola Urundai.
- Can also make Mutton Kola Urundai Curry with this mix.
- But there is no need to fry the meat balls/kola urundai for the curry.
Chicken Kola Urundai has transcended boundaries, delighting taste buds and winning hearts. Even my family claims it surpasses the mutton & beef version! This culinary voyage ends with a plateful of nostalgia and a satisfied palate. May your kitchens echo with the joy of tradition and the aroma of Chicken Kola Urundai. Stay tuned for more tales from the "Essence of Life - Food" blog!
