Chicken kola urundai kuzhambu Recipe

Chicken kola urundai kuzhambu is a traditional South Indian dish made with minced chicken balls cooked in a flavorful tamarind-based gravy. The chicken balls are made by grinding chicken with spices and herbs, then shaped into small balls and deep-fried. These fried chicken balls are then simmered in a tangy and spicy gravy made with tamarind, onions, tomatoes, and a blend of aromatic spices. This dish is rich in flavors and pairs well with steamed rice or roti.

3.7
13 Rating -
Rate
Non Vegdiet
50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Chicken kola urundai kuzhambu
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ingredients serve

Ingredients for Chicken kola urundai kuzhambu Recipe

  • as required For Chicken Balls
  • 166.67 gram Minced Chicken
  • 0.33 tablespoon Ginger Garlic Paste
  • 0.33 teaspoon Red Chili Powder
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Coriander Powder
  • 0.17 teaspoon Garam Masala
  • As required Salt To Taste
  • as per your need Chopped Coriander Leaves For Garnish
  • as required Oil For Deep Frying
  • as needed For Gravy
  • 0.67 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • 0.33 teaspoon Cumin Seeds
  • as needed Curry Leaves
  • 0.67 Onions, Finely Chopped
  • 0.67 Tomatoes, Finely Chopped
  • 0.33 tablespoon Tamarind Pulp
  • 0.33 teaspoon Red Chili Powder
  • 0.17 teaspoon Turmeric Powder
  • As required Salt To Taste

Directions: Chicken Kola Urundai Kuzhambu Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, combine minced chicken, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, salt, and chopped coriander leaves. Mix well.
  • STEP 2.Shape the mixture into small balls and deep-fry them until golden brown. Drain on a paper towel.
  • STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Saute until the seeds crackle.
  • STEP 4.Add chopped onions and saute until they turn golden brown. Then, add chopped tomatoes and cook until they become soft.
  • STEP 5.Add tamarind pulp, water, red chili powder, turmeric powder, and salt. Mix well and bring the gravy to a boil.
  • STEP 6.Add the fried chicken balls to the gravy and simmer for 10-15 minutes until the flavors blend together.
  • STEP 7.Garnish with chopped coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to fry the chicken balls until they are golden brown and cooked through.
  • Adjust the spice levels according to your preference by adding more or less red chili powder.
  • You can make the chicken balls in advance and store them in the refrigerator. Just fry them before adding to the gravy.
  • For a healthier version, you can also bake the chicken balls instead of deep-frying them.

Storage and Serving

  • Leftover chicken kola urundai kuzhambu can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the kuzhambu on the stovetop or in the microwave before serving.
  • Serve the chicken kola urundai kuzhambu hot with steamed rice or roti for a delicious and satisfying meal.
Nutrition
value
512
calories per serving
33 g Fat19 g Protein43 g Carbs35 g FiberOther

Current Totals

  • Fat
    33g
  • Protein
    19g
  • Carbs
    43g
  • Fiber
    35g

MacroNutrients

  • Carbs
    43g
  • Protein
    19g
  • Fiber
    35g

Fats

  • Fat
    33g

Vitamins & Minerals

  • Calcium
    537mg
  • Iron
    10mg
  • Vitamin A
    1285mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    89mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    44mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    190mg
  • Manganese
    15mg
  • Phosphorus
    241mg
  • Selenium
    21mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp