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!"

1 pod of Cardamom

 

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.

 

KOLA URUNDAI KUZHAMBU

   

    Kola Urundai Kuzhambu recipe is a continuation of my older post - Meat Balls Recipe - Mutton Kola Urundai.  As said it is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  Fried Meat Balls can be served as an appetizer or can be added into the Curry(do not fry the Meat Balls while adding them into the Curry).  Both ways they taste good.
      I usually cook Ghee rice or Peas Pulao along with Kola Urundai Kuzhambu/Meat Balls Curry.  The spicy and tanginess of the Curry goes hand-in-hand with it. I usually add potatoes cut into thin rounds to the curry.  My Husband and Kids are ardent lovers of potatoes, especially along with Meat/Chicken gravies.  According to them, how can anybody make Non-veg curries without potatoes!!!
      Meat Ball Curry is a good accompaniment with Idli, Dosa, Idiyappam, Appam, Chapatis or Rotis.  Goes well with plain Steamed Rice, Basmati Rice, Green Peas Pulao, Malabar Ghee Rice, Biriyani etc.,


Cuisine - Chettinad (Tamil Nadu, South India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 45 Minutes - 1 Hour

HOW TO MAKE KOLA URUNDAI KUZHAMBU

 

INGREDIENTS :

For Kola Urundai Kuzhambu:

Kola Urundai /Meat Balls - 20 Nos.
Potatoes - 2 Nos. (Optional)
Onion- 2 Nos.
Ginger-Garlic Paste - 2 Tbspn
Tomato - 1 No.
Green Chillies - 3-5 Nos.
Curry Leaves - 2 Sprigs
Tamarind - 1/2 Lime Size
Coconut Milk - 1 Cup Thick + 1 Cup Thin Extract
Coriander Leaves - To Garnish
Oil - 2 Tbspn
Salt - To Taste

Spice Powders:

Turmeric Powder -1 Tspn
Red Chilli Powder - 2 Tspns
Coriander Powder - 3 Tspns
Garam Masala/Mutton Masala Powder - 1 Tspn.

Spices :

Fennel seeds - 1/2 Tspn
Cloves - 3-5 Nos.
Cinnamom Stick - 1" Piece
Cardamom - 2 Nos.
Star anise - 1 No.

METHOD :

• Make Kola Urundai /Meat Balls as per the recipe and keep them aside (Do not fry them)
• Heat Oil in a pan and splutter all the ingredients mentioned under 'Spices'.
• Saute finely chopped Onions and Curry leaves in it.
• When Onions turn translucent, add in ginger-garlic paste and saute until raw flavour goes.
• Add the ingredients mentioned under 'Spice Powders' to the above and fry on a very low flame for few minutes.
• Add Green Chillies and chopped Tomatoes into it and saute until tomatoes become soft and oil separates from the mix.
• Sprinkle some water and leave it on a low flame for few minutes.
• Add Potatoes cut into thin rounds to the above.  Add some water and mix well.
• Allow it to cook.
• Pour in the Tamarind extract, salt and allow it to boil.
• Pour the Thin Coconut Milk first and mix well.  Leave this to boil on a low flame, stirring occasionally.
• Gradually drop Meat Balls/Kola Urundai one at a time into the curry.
• Allow the Meat Balls/Kola Urundai to get cooked, flipping it slowly once or gently stir the pan.
• This is to avoid Meat balls breaking up in the gravy. 
• Now add the Thick Coconut Milk and stir the pan until everything is well combined.
• Leave it on a very low flame for few more minutes. 
• Garnish Kola Urundai Kuzhambu with Coriander Leaves.
• Serve Kola Urundai Kuzhambu hot with any dish of your preference.

For detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

NOTES :

• Adjust the spices according to your preference.
• If the Tomatoes are sour enough, adding Tamarind is purely optional.
• Can also add ground coconut paste instead of coconut milk.
• As the meat balls are sauteed and then ground, they take very less time to cook in the gravy.
• Care should be taken not to break the Meat Balls while cooking them.
• Flip them gently if needed or just stir the pan.
• Adding Potatoes to the curry is totally optional.
• While using the Meat Balls for the Curry - Do not fry the Meat Balls/Kola Urundai.

    

   

    5 Years of Blogging, 650 tried & tested recipes until the date and loads & loads of learning. That is what my life with Essence of Life - Food has bought along. I was able to nourish, create, bring up and make a long-lasting note of Wonderful memories, memories of food, recipes and food photographs. When I started blogging, I had never imagined that I would be able to re-create this number of recipes, sustain & keep my interest afresh for all these years. And my major challenge was taking PHOTOS for the blog. With my least... least... least patience I came up to terms with food photography, still an amateur...  And with a long-lasting hope that life is long enough that I can still learn it in the coming years.

 

    I wish to thank all who would have visited my blog, reading my posts, my blog & my recipes. All these years, though with not much of overwhelming growth(commercially), I have tried to keep up my own pace in blogging, which has become my passion, a hobby and it is where I spend my quality time. Thank You all for the support & I hope my style of recreated recipes suit your tastes and help you cook wonderful meals.

 

And these 5 years have made me realize that the classic advice of  

        “Do something you love & you will never work a day in your life.” 

 

    For 5 Years of Blogging & a Blog Anniversary is called Blogiversary!!! Ah, I am not sure whether these words exist in any dictionary, but still, it sounds good. This year, the anniversary falls on a Sunday. And this day happens to be our 25th Wedding Anniversary too. So celebrating, commemorating & felicitating the day with a special Sunday Lunch Menu. This Menu happens to be one of our favourite Lunch Menu at home. Though anything in the name of Biriyani makes the day much more special for me, This Ghee Rice with Green Peas, a recipe which falls between a Ghee Rice(Nei Choru) & Peas Pulao takes a special place in my favourite list. When it is combined with Mutton Kola Urundai Fry & Curry, the combo is an ultimate delicacy, a complete & satiating Lunch Menu.

 

A SUNDAY SPECIAL LUNCH MENU

    Well, Sunday has always been a special day during my growing age, and still, it is. Though the term weekend has seeped into our minds with the arrival of corporate culture starting from Friday evenings through Saturday until Sunday. Sunday has a special place in our minds, a day of leisure - no work, no school... though it may end up with the brooding of Monday Blues..., still Sunday is special. It had been & it is still a routine, I can even say it is a ritual to cook something special, especially a Non-vegetarian dish for a Sunday Lunch. I feel these days we cook anything & everything special even on weekdays or on any other day as a matter of fact. And cooking non-vegetarian dishes only on Sundays has become an age-old story.

 

    Living in a closed culture, Sunday Mornings dawn upon seeing men or sometimes women folks of our neighbourhood going out with a Manja Pai(Yellow cloth bags) or a woven basket(koodai) to buy Mutton, Chicken or Fish. And the morning pleasantries, though a known factor they are going to buy meat for their Lunch, it would surely comprise of the words "Kari Edukka Porom." Good old days, when the culture of Broiler Chicken had not come and Mutton was packed in Teak Leaves, all bring fresh memories of Childhood. You can see men & women flocking around Mutton & Chicken Stalls, equally along with the houseflies swarming around that meat. Chicken kept closed in the cages & Lambs tied up to the pole of the shack with their all scary eyes waiting to be slaughtered for the special day - Sunday had made me feel pity for them then. Then my Dad says - "Kondral Paavam Thindraal Pochu" (the guilt of killing gets vanished off when you eat it). All culminate the memories of a so-called Sunday Special Lunch.

 

    When I talk about Sunday Lunch, my later years found the tradition of running to the Mutton/Beef Stall after the Sunday Mass. A small talk between the churchgoers, what you are cooking for the day and the ritual walk, nowadays who walks?!!! a drive to the nearby stalls to buy their preferred meat for the special Sunday lunch. Some even skip the Mass to get their hands on Beef/Mutton/Chicken before the crowd swarms into the stalls after the Mass. 

 

    Though sleeping through the day - that's on a Sunday has become our recent years' activity, still, I & my husband drive to the nearby Wet Market(Masai Pasar Awam) to buy Mutton/Beef for our special Sunday Lunch. When laziness takes over or when we sleep through the day we treat ourselves with our favourite Ayam Penyet/Keli Penyet or Siakap Goreng to felicitate the so-called Sunday special Lunch. 

 

    These memories have made me compile a few SUNDAY SPECIAL LUNCH MENUS, I frequent at home and have been planning to add a few more in the coming months. Simple, homemade recipes which can be easily prepared and also these Menus can be converted into a Party Menu too. Simply add a course of White Rice, Rasam, Curd, Appalam/Pappadam & Pickle, and finish off the meal with your choice of Dessert for a complete Party Menu.

 

    And for Vegetarians out there, you needn't worry seeing this Menu, simply recreate Mutton Kola Urundai Kuzhambu & Meat Balls Fry with Vazhaipoo Kola Urundai or Beetroot Kola Urundai. 

 

Beginning with my all-time favourite combo,

GHEE RICE WITH GREEN PEAS

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI FRY/MEAT BALLS

CURD ONION RAITHA/VENGAYA PACHADI

• Ghee Rice with Green Peas

• Mutton Kola Urundai Kuzhambu/Curry 

• Mutton Kola Urundai Fry/Meat Balls
  

• Curd Onion Raitha/Vengaya Pachadi
  

 

SUNDAY SPECIAL LUNCH MENU #1 -

GHEE RICE WITH MUTTON KOLA URUNDAI

A SUNDAY SPECIAL LUNCH MENU

 

    Though making Mutton Kola Urundai takes a bit of time, making Ghee Rice with Green Peas is a simple & quick recipe.  So overall the whole Menu can be prepared within 21/2 to 3 Hours of time.  And if you get minced meat readily from the butcher or from frozen section the work gets easier.  Commonly Kola Urudai is prepared with minced Lamb/Mutton.  Can make the same recipe with Beef or Chicken and for a vegetarian version Vazahipoo(Plantain Flower) & Beetroot works good.  

Let's begin with making,

GHEE RICE WITH GREEN PEAS

GHEE RICE WITH GREEN PEAS

 

    Ghee Rice is a simple variation of Biriyani. Ghee Rice or Nei Choru as its called is a mildly flavoured rice, infused with Spices, Nuts and Dry Fruits fried in Ghee.  This dish is very famous in Malabar Area in Kerala.  The influence of this dish is quite Arabian.  But this variant is indigenous to Malabar Cuisine.  It is mostly served with Vegetarian or Non-vegetarian Curries.  Spicy curries compliments well with this dish. Even Sri Lankan Cuisine platters Ghee Rice or best known as Dun Thel Bath.

     This recipe of Ghee Rice is a simple combination of Ghee Rice(Nei Choru) and Green Peas Pulao.  Fresh Green Peas add a special note to this Ghee Rice. This is one of my favourite dishes and I frequent it quite often at home.  Mostly when I cook Mutton Kola Urundai Curry, this dish is a must for me.  Also, it can be cooked within minutes - A one-pot meal. For a whiter looking Ghee Rice with Green Peas, I have skipped adding Raisins & Fried Onions(Caramelized Onions).

 

GHEE RICE WITH GREEN PEAS

For a detailed recipe on GHEE RICE WITH GREEN PEAS, Click here...

Next,

Lets get ready with Mutton Kola Urudai Kuzhambu & Fry.  Once mincing, chopping, sauteeing and mixing is complete. Make sure that the Meat(Lamb) has no fat in it.  And also ensure that the sauteed mixture is moist free before grinding the ingredients.  Adding Roasted Gram Gram helps you to get a stiffer Meat Ball.  Roll out the Meat Balls for Fry and Curry. You don't have to fry the Meat Balls if you are using it in the Curry.

MUTTON KOLA URUNDAI KUZHAMBU

MUTTON KOLA URUNDAI KUZHAMBU

     Mutton Kola Urundai or simply the Meat Balls in a Curry is a popular Chettinaad Recipe.  We can find numerous styles and variations of the same.  It is one of the most sought over Chettinad dish world wide.  The taste of the dish marks its popularity. Kola Urundai Kuzhambu is made with minced lamb combined with spices and made into Meat Balls. Then they are added to a spicy coconut milk based curry.  While adding these Meat Balls into the Curry, you don't need to fry them.  

 

MUTTON KOLA URUNDAI KUZHAMBU

 

For a detailed recipe on MUTTON KOLA URUNDAI KUZHAMBU, Click here...

 

MUTTON KOLA URUNDAI FRY/FRIED MEAT BALLS

MUTTON KOLA URUNDAI FRY/MEAT BALLS

 

    Meat Balls Recipe -Mutton Kola Urundai have its unique history in Tamil cuisine. Although a famous Chettinad recipe, it's cooked throughout South India in different styles and carry different names. Minced mutton, chicken or beef, are mixed with the spices and then deep fried.  Fried Meat Balls can be served as an appetizer.

    Right from mincing, peeling, chopping, sauteing, grinding, mixing etc & etc., You may need some time & patience to get this recipe made. Though a tedious process, the results are worth the effort.  An ultimate family favourite... The moment, I drain the fried Meat Balls into the paper towels, they literally vanish off. I think, can very well guess where to...  

 

MUTTON KOLA URUNDAI FRY/MEAT BALLS

For a detailed recipe on MUTTON KOLA URUNDAI FRY, Click here...

For a Vegetarian Version can try the same recipe with Vazhai Poo(Plantain Flower) or Beet roots.

VAZHAIPOO KOLA URUNDAI

BEETROOT KOLA URUNDAI

  

CURD ONION RAITHA /VENGAYA PACHADI

CURD ONION RAITHA/VENGAYA PACHADI

  

    Onion Raitha/Vengaya Pachadi is a common Yoghurt based condiment served along with Biriyanis/Pulaos, Parathas/Rotis etc., Raitha means Salad and this recipe has Yogurt(Curd) as a base flavour with finely chopped Onions. We can also add Cucumbers, Tomatoes, Carrot or any two or three of them mixed together along with finely chopped Onions, in Yogurt(curd) base.

     Onion Raitha/Vengaya Pachadi goes hand in hand with heavy and exotic dishes like Biriyanis and Puloas.  Onions in Yogurt base gives a whole some feel with its overwhelming flavour with an added advantage of trailing health benefits.  Equally Onion and Yogurt are good for digestion and hence it is usually served with rich and spicy main course dishes like Biriyanis, Puloas or can be served along with Chapatis, Roti/Parottas and Parathas.

     This cold condiment can be well served with spicy dishes or with richly prepared dishes which includes lots of fats, red meats etc.,  Onion Raitha/Vengaya Pachadi  is mildly garnished with Coriander and Mint Leaves, the aroma of the herb activates the salivary glands and secretes digestive enzymes.

For a detailed recipe of CURD ONION RAITHA/VENGAYA PACHADI, Click here...

 

A SUNDAY SPECIAL LUNCH MENU

    Well, this has been a perfect Lunch Menu for years and whenever I cook Meat Balls, I go along making Ghee Rice with Green Peas, whatsoever.  I have never skipped the combo.  The reason is we all love it and If you love to combine Mutton Kola Urundai Kuzhambu & Fry with simple White Rice that too serves good.  This is a Perfect Lunch Menu to satiate your Sunday Meals Plans.