20 CHICKEN KOLA URUNDAI KUZHAMBU/CHICKEN BALLS IN GRAVY

Chicken Kola Urundai Kulambu/chicken balls in gravy,you can make just kola urundai/chicken balls and have them as it is or can add in gravy kuzhambu or kurma style...This goes well with rice and or chapathis/roti's or parotta.


Ground chicken - 1 pound
Onion - 2 medium chopped fine
Shallot - 6 - 8 (optional)
Tomato - 1 or 2
Garlic - 6
Ginger - 2 inch piece
Mint leaves - around 10 - 12 leaves
Coconut - 1/2 - 3/4 th cup
Salt as needed
Chilli powder - 1 tsp
Dhaniya powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil
Clove - 6
Cinnamon stick - 2 small piece
Fennel seeds - 1 tbsp
Cumin seeds - 1 tbsp
Poppy seeds - 1 tsp

This is a recipe shared in by my friend Athi.

Heat few drops of oil and add 3 cloves, 1 cinnamon stick, half of fennel seeds and saute... immediately add half of onion chopped and keep on frying till it turns light brown... add 3 garlic pods and ginger and fry for few more minutes... also add mint leaves and fry for a minute and then add ground chicken... fry for few minutes until all water is drained ... switch off flame and allow it to cool ... later mash or make a paste of them in a mixer/blender .... transfer it to a bowl and add salt and take a small of amount of mixture with your hand and press well to make small balls..... place them all on a baking tray/aluminium foil... spray some oil on top and keep it in the oven( preheated) on 350 degrees for 20 minutes ( or until all water around it is drained and it changes colour).


In a frying pan/kadai add few drops of oil and add cumin seeds, remaining clove, cinnamon, fennel seeds, poppy seeds and saute for few seconds .... remove and transfer this contents to a mixer/blender ... also add coconut, remaining garlic, shallots(optional) and with little water grind to a fine paste...
Heat a tbsp of oil and add remaining chopped onion and fry till golden brown... next add chopped tomato and fry till it is soft and mashed well.... next add all the powders and the ground paste... reduce flame and cook till the raw smell leaves... now add the chicken balls/kola urundai , salt and cook for just few mts without breaking the balls. Garnish with chopped cilantro/coriander leaves.
Serve with rice or chapathis/rotis.

Sending this entry to Viki's"The Potluck Chicken"