CHICKEN CURRY - MY STYLE

    This year we celebrated our 25th Wedding Anniversary. While I was in midst reminiscing a number of memories, I was remembering my initial days of cooking in my in-laws' house. Trying hard & always sceptical enough, thinking whether they would like my cooking. As it was a joint family & the cooking was always to suit each & everyone at home, it had too many specifications as a matter of fact. FIL wanted a non-vegetarian dish to be served daily, MIL never wanted to come out of the comfort zone of classic cooking. Any new dishes were termed out to be fashion cooking. But now you should see the way she tries out all-new recipes she sees in TV shows. Time changes!

    And all the more, I wanted to impress my husband with my cooking. He was always busy with his work and never gave much notice to what he ate( all the more what I cooked). Gradually, I started cooking a few dishes, to suit everybody's liking(so what I think it was...) specifically I made sure to cook Tiffin items for breakfast. Earlier my MIL used to make Kanji for breakfast at least 2-3 times a week & it was like, my Hubby & my FIL somehow made sure to convince my MIL they ate it and then, they went to Annapoorna Gowrishankar to finish off their breakfast. Whatsoever, I am not sure whether they went to eat out, even when I made Tiffin items. But I got a distinguished comment from my MIL saying that "Marumakal Kanji Kudi Muttichu."

    Well, coming to the story of Chicken Curry. Though I used to cook even during my college days, I had never ever ventured into cooking Non-vegetarian dishes. So, just a month after my wedding my MIL went to her mother's place in Cochin. She gave me the instructions that a batch of Chicken is lying in the Freezer and how to cook it. I was literally apprehensive about the idea and least knew how to cook a Chicken, how much masala to be added, how long to cook a Chicken etc., But I had to cook as my FIL wanted some non-vegetarian dish for lunch. Initial 2-3 days, I escaped by making Egg Curry, then Omelette, next day I fried some fish & so on and finally the day dawned that I was out of ideas & I had to make Chicken Curry.  And above all it was a Sunday.

    Somehow, I made sure to cook Chicken, with my whims & fancies, but wanted a justified version. Chicken or Mutton curries cooked without Potatoes are a big Taboo at home, so added a few Potatoes 

into the Chicken Curry. Sauteed the Onions & Tomatoes & spices and then ground them into a paste - that was to make sure that the Masala didn't taste anywhere raw. Then I spluttered some fennel seeds and sauteed the ground masala until oil separated from the mix, added the Chicken Pieces, waited until it was half cooked and then added Potatoes into it. Adjusted the consistency and finished off the Chicken Curry garnishing it with Coriander Leaves. I wouldn't say it was the best curry ever, but nobody had any comments or complaints about the curry. So there I came up with a Chicken Chicken - My style, My version.

CHICKEN CURRY - MY STYLE

    When I am too lazy to ponder about for some new versions of Chicken Curry or when I need to cook something within 20-30 minutes, I stick on to my style of this Chicken Curry. I have perfected this Chicken Curry to the core with my innumerable repetitions & it is our family favourite. When you are cooking up a lot of dishes for a celebration or an occasion, then this Chicken Curry recipe can be easily incorporated into your menu for two good reasons:

• Quick to prepare
• Fewer Ingredients

    This Chicken Recipe is prepared with Pan-seared Chicken Pieces, simmered to perfection in an Onion Tomato base with mild spices. Every time I cook Chicken Curry,  I usually Pan sear the Chicken Pieces, which gives a perfectly cooked juicy and succulent chicken pieces.  Pan searing the Chicken pieces is one technique I learnt & perfected out of experience.  This simple Chicken Curry goes well with all type of Indian bread like Rotis, Naan, Kulcha, Chapatis, Parathas & Parottas and Tiffin Items like Idli, Dosa, Uthappam, Vellayappam, Idiyappam and Puttu.  Also, it is a good accompaniment along with Rice, Pulaos and Biriyanis too. The best about this Chicken Curry is that it is authentic and it is an absolutely flavour filled Curry justifying the very nature of Indian spices added into it. At the same time enhancing the overall taste and aroma of the Curry.

For more CHICKEN Recipes, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium - High
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 25-30 Minutes

HOW TO COOK CHICKEN CURRY - MY STYLE

CHICKEN CURRY - MY STYLE

INGREDIENTS: 

For Chicken Curry - My Style:

Oil - 2 Tbspn
Fennel Seeds - 1/2 Tspn
Curry Leaves - 2 Sprigs
Chicken - 1/2 Kg
Potatoes - 4-5 Nos.(medium-sized)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Garam Masala - 1 Tspn
Tamarind Paste - 1 Tspn
Salt - to Taste
Sugar - a Pinch

For the Masala Paste(To Saute & Grind):

To Garnish :

METHOD:

For the Masala Paste(To Saute & Grind):

• Heat oil in a Pan, Splutter the spices mentioned under 'For Masala Paste.'
• Immediately add finely chopped Onions, garlic & ginger and saute until onions turn translucent.
• Add Dry Red Chillies and fry them on a very low flame until it fluffs up.
• Then add Coriander Powder and fry it on a low flame until the raw flavour goes.
• Add finely chopped Tomatoes and cook this on a low flame until the tomatoes turn soft & cooked.
• Once the tomatoes turn soft, switch off the flame & add a few strands of fresh coriander leaves to 
• the above.
• Give a quick stir and allow the mixture to cool down.
• Once cooled, grind the ingredients into a fine paste and keep it aside.

For Chicken Curry - My style:

• Clean, wash & cut Chicken into small pieces. Allow it to drain in a colander. 
• Clean, Peel & wash the Potatoes.
• Cut them into cubes and leave them in a bowl of salted water until use.
• Meanwhile, heat oil in a Pan, splutter Fennel seeds and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the chicken pieces until water runs out clear.
• Toss the chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil, for about 5-8 minutes.
• Pour the ground Masala Paste to the Seared Chicken pieces and mix well.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes. 
• Cook this on a low flame until oil separates from the mix.
• Add cubed Potatoes along with a dash of salt, and mix well.
• Let it cook on a low flame for a few minutes or until the Potatoes turn soft & cooked. 
• Then, pour in the Tamarind extract along with a pinch of Sugar and mix well. 
• Sprinkle some water if necessary at this stage.
• Cook the curry on a low flame for about 7-10 minutes or until it reaches the desired consistency.
• Switch-off the flame and garnish it with Coriander Leaves.
• Serve Hot. 
• Goes well with Vellayappam, Idiyappam, Chapatis, Rotis, Parathas.
• Can be served along with Rice, Pulaos and Biriyanis too.

CHICKEN CURRY - MY STYLE

 

 NOTES:

• Adjust the amount of Spices to your taste preference.
• Can pre-boil the cubed Potatoes & then add it into the Chicken Curry.
• Pan searing the Chicken Pieces gives a perfect texture.
• Sauteing & grinding the Onions and Tomatoes gives you a rich gravy.
• Adding Sugar & Tamarind is totally optional. But it helps to balance the overall taste of the Chicken Curry.
  

PANCHAMIRTHAM RECIPE

    Today is my Dad's Birthday & Thaipusam. He shares his Birthday with Lord Muruga. He was born on Thaipusam, and so they named him Velayudhan. This day has always been a special day of celebration at home. The day begins with Achan's visit to Marudhamalai, & then an elaborate Sadhya with my Mom's specialities and her benchmark Gothambu Payasam. Nowadays he gets busy with serving food(Annadhanam) for the devotees who walk, who carry out Padha Yathirai to Marudhamalai shrine for the special day.

    When it comes to making Panchāmirtam, my Dad is an expert in it, and he makes it at our neighbourhood Vinayagar Temple during festivals and special occasions. So today is Thaipusam & my Dad's Birthday. So, posting an all-time special Prasadham from South India - Panchāmirtam. It is years that I tasted Panchāmirtam. And it was one day that I felt like eating Panchāmirtam & I had a few bunches of Bananas from the tree in my Backyard. So this recipe went with my craving for the same. I prepared a small batch of Panchāmirtam to feed my fancy & nostalgia hit mind.

    When we say Panchāmirtam, it has always been Palani Panchāmirtam. It is a world-renowned Prasadham served in Palani Murugan Temple. A visit to Palani Temple is incomplete without a bottle of Panchāmirtam. Panchāmirtam means 5 elixirs. And this consists of 5 or more unique ingredients depending upon the recipe. Traditionally it is made with Bananas, Jaggery, Kalkandu(Rock Sugar), Dates, Raisins, Cardamoms & Ghee in proper proportions. Some even use Honey & edible Camphor in it.

    When it comes to Palani Panchāmirtam, they traditionally use Viruppāchchi pazham, small-sized bananas with less water content. And this variety of Bananas are grown in Viruppāchchi village in Palani Hills. Yet another ingredient which yields for the taste of Palani Panchāmirtam is the Kandasari Jaggery from Kangeyam area. The quality of the ingredients used makes it suitable for storage & consumption over a long period, without refrigeration. And there is a saying that "Older the Panchāmirtam, tastier it becomes".

    In olden days it was crushed using hands, and nowadays they use electrically operated utensils for the purpose. The speciality of Palani Panchāmirtam is that the Panchāmirtams collected after abhishekam has medicinal values. It is poured over the statue of Lord Muruga which is made of Navapashanam (9 unique poisonous substances). Navapashaman is the most acclaimed Siddha elixirs known to mankind. When Milk or Panchāmirtam poured over the idol, then it is believed to become medicine to cure diseases. Panchāmirtam, collected after abhishekam, is not only delicious and nourishing food. It also has astonishing medicinal properties.

    So here I go with the technique of making Panchāmirtam, which I have seen my Dad make numerous times. The quantity given here suits best for a small serving to be served as a Naivedhyam during a Pooja at home.

For more NAIVEDHYAMS & PRASADHAMS, Click here...

Recipe Type - Naivedhyam/Prasadham
Difficulty - Easy
Serves - 3-4
Author - SM  

Preparation Time - 20-25 Minutes
 

HOW TO MAKE PANCHAMIRTHAM

PANCHAMIRTHAM RECIPE

INGREDIENTS:

For Panchāmirtam:

Ripe Bananas - 2 Nos.

Dates - 3 Nos.

Kalkandu(Sugar Candy) - 1 Tbspn

Powdered Jaggery - 2 Tbspn

Raisins - 8-10 Nos.

Honey - 1 Tbspn 

Cardamom Powder - a Pinch

Edible Camphor - a very small Pinch(size of a mustard seed)

Ghee - 1 Tbspn

METHOD: 

• Take a wide bowl, big enough to hold all the ingredients.
• Mash or slice Bananas into small pieces.
• Chop Raisins & Dates into small pieces.
• Add powdered Jaggery, Kalkadu, Honey, Ghee, Cardamom Powder & Edible Camphor.
• Gently mix all the ingredients until it turns mushy.
• Leave this aside for about 15-20 minutes,
• Let all the ingredients get well soaked up, and the Sugars starts to meltdown. 
• Panchāmirtam is ready to be served. 
• Serve it as a Naivedhyam/Prasadham.
• Can store Panchāmirtam in the refrigerator for a day.

PANCHAMIRTHAM RECIPE

NOTES:

• If you can get hold of Viruppāchchi Pazham & Kandasari Jaggery, it would make a whole lot of difference to Panchāmirtam.
• Karpooravalli Pazham also can be used in the recipe.
• I have used the locally available small variety of Banana(Pisang Emas or the Golden Banana).
• As it is a small-sized Banana, I have used 2 Bananas in the recipe.
• Use small cube-shaped Kalkandu(Sugar Candy).
• Adding Edible Camphor is purely optional. Add just a small mustard sized pinch of it in the recipe.
• Mix well until all the ingredients are well incorporated.
• Do not store this Panchāmirtam for a long time.
  

Amma's Avarakka Upperi - Kerala broad beans, coconut and curry leaves

Amma's Avarakka Upperi Recipe – Traditional Kerala-Style Broad Beans Stir-Fry

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

    Yet another recipe from my hometown, Coimbatore. A unique Kongu style Kuzhambu, which I learnt from my house help - Hamsa Akka. She would term it as "Aatti Vacha Thattam Payiru Kulambu". Well, Thatta Payiru & Kathirkkai Kuzhambu is nothing but a Curry made with a combination of Black-eyed Peas and Eggplant(Brinjal). Cow Peas/Black-eyed Peas, colloquially called Thatta Payiru is one common gram variety used in Kongu Cuisine along with Green Grams(Pachai Payiru) & Horse Grams(Kollu Paruppu). The variety of Thatta Payiru we get in Coimbatore is slightly brown in colour and smaller in size. As I couldn't get hold of this variety locally, I have used the Vellai Payiru(which belongs to the same family) alias the Cow Peas or the Black-eyed Peas.

This Thatta Payiru Kuzhambu has two distinct specialities of its own.  

• A portion of soaked & cooked Thatta Payiru is ground and added into the Kuzhambu(Curry) & 
• Mainly they add a bit of Castor Oil(Velakkennai) while cooking Thatta Payiru. 

    The laxative nature of Castor Oil aids in digestion & also keeps gastrointestinal problems at bay. Most of the Beans, Lentils & Pulses(Except Green Gram & Moong Dhal) contains, Raffinose & Oligosaccharide, which is a complex sugar that the body can not break down fully, which causes trouble in digesting & also cause gas. A drop of Castor oil while cooking Thatta Payiru solves this issue.

    Hamsa Akka grinds the grated coconut & spices for this curry in an Aattangkal and not Ammikkal. She says, "Appathaan Kulambu Nalla Irukkum" only then the curry would taste well. Aattangkal is the traditional type of mortar & pestle specifically used for grinding Idli Dosa Batter. Whereas Ammikkal is a kind of flat lay mortar & pestle used for grinding masalas, spices, chutneys etc.,

And she insists upon 

• Grinding the coconut, spices & thatta payiru in Aattaangkal(Mortar & pestle). 
• Then using Shallots and not Onions &
• To temper the curry in Gingelly Oil(Nallennai).  

    I still remember the way she peels the shallots & garlic, all using her nails, no knife whatsoever. Overall enthusiasm which gets into her when we ask her to cook, is something I can never forget. The instructions would be given out like a commentary as if she is running a cooking show flows throughout the process. It's what I still remember with these recipes. Ironically I hadn't jotted it down in my recipe books then. And finally, she would add, Suda Suda Kolamba Sappatula Oothi, Konjoondu Nei vittu Sappidu!!! (Pour hot Curry to the Rice and eat with a dollop of Ghee).Thanks, Hamsa Akka!!!

    But my unproclaimed skill with an Ammikkal & Aattangkal, I have always ground the masala paste in a Mixer. And you can even substitute whole Coriander Seeds and Dry Red Chillies with Coriander Powder & Red Chilli Powder. But the above form of the ingredients yields an authentic taste to this Kongu style curry.

For more Recipes from KONGU CUISINE, Click here...


Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 3-4
Author - SM


Soaking Time - 6-8 Hours/Overnight
Preparation Time - 5 -10 Minutes
Cooking Time - 25 - 30 Minutes
 

HOW TO COOK KONGU STYLE THATTA PAYIRU KATHIRIKKAI KUZHAMBU

THATTA PAYIRU KATHIRIKKAI KUZHAMBU

 

INGREDIENTS:

For Thatta Payiru Kathirkkai Kuzhambu:

For the Masala Paste:

METHOD:

To Soak & Cook the Thatta Payiru Cow Peas(Black-eyed Peas):

• Clean, Wash & Soak the Thatta Payiru(Cow Peas) in ample of water overnight or at least for about 6-8 hours.
• Alternatively can soak in hot water for about 3-4 hours.
• Once soaked, discard the water used for soaking the bean.
• Pour 3 Cups of Water along with 2 drops of Castor Oil(Optional) to the soaked Thatta Payiru(Cow Peas).
• Pressure cook the Thatta Payiru(Cow Peas) for 2 Whistles on a high flame.
• Lower the flame and cook for another 3-4 Whistles.
• The Thatta Payiru(Cow Peas) shouldn't be overcooked or turn mushy.

For a detailed explanation on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

For the Masala Paste:

• Grind the ingredients mentioned under "For the Masala Paste" into a smooth paste.
• Then add 2 Teaspoons of cooked Thatta Payiru(Cow Peas) to the above and grind it into a smooth paste.
• Keep it aside.

For Thatta Payiru Kathirkkai Kuzhambu:

• Cut Eggplants/Brinjal into four and soak it in mildly salted water until use. 
• Soak Tamarind in lukewarm water for at least 5-10 minutes.
• Extract Tamarind juice out of it and keep it aside.
• Heat Gingelly Oil in a pan, let it smoke off. The oil tends to froth too.
• Splutter Mustard Seeds, Dry Red Chillies & Curry Leaves in it.
• Add thinly sliced Shallots, Garlic slit into halves(small garlic cloves can be used, as such) & saute it until Shallots turn translucent.
• Then add roughly chopped Tomatoes(Nattu Thakkali works better). 
• Cook Tomatoes until soft.
• Add Turmeric Powder and give a quick stir. 
• Then add Brinjal to the above and saute this for a while until the colour of the Brinjal changes.
• Now, pour in the ground Masala Paste along with 3/4 cup of water and mix well. 
• Let it cook on a low flame until the raw flavour goes.
• Then, pour in the Tamarind Extract.
• Cook this on a low flame for about 10 minutes or until the curry reaches the desired consistency.
• This is a slightly thick Kuzhambu, adjust the consistency of the Curry accordingly.
• Serve Thatta Payiru Kathirkkai Kuzhambu hot with Rice or Ragi Kali.
  

NOTES:

• Adding Castor Oil while cooking the Cow Peas aids in digestion, and also facilitates easy cooking of the Bean. Adding it is purely optional.
• I have used White Cow Peas(Black Eyed Peas) in this recipe.
• The same curry can be prepared with Bottle Gourd instead of Eggplant/Brinjals. 
• Can substitute Coriander Seeds & Dry Red Chillies with Coriander Powder & Red Chilli Powder.
• I have used Gingelly Oil in this recipe which gives out an authentic taste to the curry.
• Feel free to use your preferred cooking oil which suits your availability & taste.
• Traditionally Nattu Thakkali or Country Tomatoes are used while making this curry.
• I do not get Nattu Thakkali here, so have used normal Tomatoes and have balanced the needed tanginess with an extra bit of Tamarind.

___________________________________________________________________________________

TRIVIA: A SIMPLE NOTE

• Sesame Oil has a high smoke point & can be used for deep frying.
• Gingelly Oil has a low smoke point & can be used for stir-frying. Perfect for using it at the final stage of cooking to bring out the flavour and aroma. (Tamarind Rice/Puli Sadham, Vatha Kuzhambu, Karuvattu Kuzhambu, Puli Kuzhambu, Thatta Payiru Kathirikkai Kuzhambu, Karamani Puli Kuzhambu, Podi Idli, to mix Idli Podi with copious amount of Gingelly oil or drizzle it over Dosa etc.,) It is also used while making PICKLES in South India.
• Dark Sesame Oil has a very low smoke point & is used mostly as a flavour enhancer and is used in the final stage of cooking(final drizzle in Kuey Teow, Chicken Porridge, Soups etc.,)

BEETROOT KOLA URUNDAI FRY

    Once, while I was shopping for vegetables in a Super Market, & I was picking up Beetroots. A Chinese lady came up to me & asked what you would do with this Vegetable? She was intrigued by the vegetable & particularly with the colour. That was what I understood from the little of my knowledge with the local language. Me, with my language skills(which is very poor to the standards) & with my action skills(which is comparatively commendable) explained to her that, Beetroots are healthy, rich in iron & vitamins. (Ah!!! I should have said like... Nalluvaru, Vallavaru, Naalum therinjavaru..., words were brimming up... but I was totally tongue-tied). Can cook a wide range of recipes out of it, though sticking a bit into their style of cooking - salads, juice, stir-fries etc., But the success of the conversation(did it at all happen?!!!) was that she picked some Beetroots saying that she will make Beetroot Juice. And finally, I gave her a thumbs up & we both exchanged a big smile(which doesn't need any language skill or translation). 

    Well, coming to the point, Beetroots fall into a category where it is liked & disliked equally. But according to me, it is a superfood and a staple in my refrigerator. I make a wide range of recipes out of it, and I love the wonderful colour it imparts into the dishes it is added.  

    While I was writing my previous post, I was a bit troubled by the fact that the Lunch Menu is not suitable for Vegetarians. Then I thought that I have a Vegetarian version of the same Kola Urundai with Beetroots & Vazhaipoo(Banana Blossom). This Beetroot Kola Urundai had been a long pending post, and there came a chance to write it up right away. A healthy and flavourful snack/starter/side dish from Chettinad Cuisine. 

    Though Mutton Kola Urundai is the most proclaimed Chettinad delicacy, a recipe prepared with Minced Meat. Chettinad Cuisine has catered the same delicacy in Vegetarian versions too - the ones with Vazhaipoo, Beetroots, Carrots, Soya Chunks, Vegetables, Plantains, Radish etc., & etc. Beetroot Kola Urundai Fry recipe is similar to Vazhaipoo Kola Urundai & Mutton Kola Urundai, with the only difference that the base ingredient is substituted with Beetroots here. When it is prepared with Beetroots, it is healthy & tasty. You can serve this Beetroot Kola Urundai Fry as a snack or a starter or simply serve it as a side dish along with Rice & a Curry. If you want to make Curry/Kuzhambu with this Beetroot Kola Urundai, then you don't need to fry them.

For CHETTINAD KOLA URUNDAI RECIPES, click here...

Cuisine - Chettinad (Tamilnadu, South India)

Course - Starter, Side Dish

Spice Level - Low - Medium

Difficulty - Medium

Serves - 3-4

Author - SM

Preparation Time - 30- 45 Minutes

Cooking Time - 30-45 Minutes

For more Recipes with BEETROOTS, Click here...

HOW TO COOK BEETROOT KOLA URUNDAI FRY

INGREDIENTS:

For Beetroot Kola Urundai: 

Beetroots - 2 Cups

Shallots - 15 Nos.

Garlic cloves - 8-10 Nos.

Ginger - 1" Piece

Curry leaves - 2 sprigs

Coconut grated - 1/2 cup

Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup

Egg - 1 No. (Optional).

Oil - 2 Tbspn ( to saute)

Salt - To Taste

Spices:

Dry Red Chillies - 12 Nos

Fennel Seeds - 2 Tspn

Cloves - 5 Nos.

Cinnamon 1" piece - 2 Nos.

To Deep Fry:

Oil

METHOD:

Beetroot Kola Urundai Fry:

• Dry roast all the ingredients under spices on a low flame for few minutes, and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until Shallots turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped/grated Beetroots and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the Beetroots are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Beetroot Kola Urundai one by one into it.
• Just add enough Beetroot Kola Urundai into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Beetroot Kola Urundai for few minutes.
• Keep the flame at medium and fry the Beetroot Kola Urundai.
• When the Kola Urundai is half done, turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Beetroot Kola Urundai hot.

Beetroot Kola Urundai Kuzhambu(Curry):

• Can add these Beetroot Kola Urudai into the Curry too.  While doing so you dont need to fry them.
• For a detailed recipe on Kola Urundai Kuzhambu, Click here...
• Substitute Mutton Kola Urundai with Beetroot Kola Urundai. 

NOTES: 

• Can grate or finely chop the Beetroots.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder.  
• Pottukadalai powder helps to remove the wetness in the mix & also helps to yield soft Beetroot Kola Urundai.
• Do not add water to cook the Beetroots. 
• The mix should be dry with no water content.
• 
  
• Do not add water while grinding too.
• The water content will break the Beetroot Kola Urundai in oil while frying them and would become oily.
• Adding eggs will make them crispy. But for a vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• 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 Beetroot Kola Urundai. It is optional.