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Kola Urundai / Meat Balls Curry

Kola Urundai / Meat Balls Curry

Kola Urundai Kuzhambu/Curry is very common dish in Tamil Nadu, India. I wanted to try the same  version, using  mince chicken for a change, because it’s much healthier than the lamb/mutton. Try this delicious meatball chicken curry.


For Kola Urundai / Meat Balls 

  • 300 gms Minced Chicken
  • Oil for frying the kola
  • ½ tsp Turmeric powder
  • 1½ tsp Red Chilly powder
  • 2½ tbsp Gram flour
  • ½ tsp Fennel seeds
  • 1 tsp Cumin seeds
  • ½ tsp Peppercorns
  • 2 Cardamom
  • 1 small Cinnamon stick
  • 2 Cloves
  • 2 tsp Ginger, chopped
  • 8 Garlic cloves, chopped
  • 1 Onion, chopped
  • 2 Green chilly, chopped
  • 1 tbsp Coriander leaves
  • Few curry leaves
  • Salt to taste

For Curry

  • 3 tbsp Oil
  • ½ tsp Mustards seeds
  • ½ tsp Cumin seeds
  • 1 tbsp Ginger Garlic paste
  • Few Curry leaves
  • 1 Onion roughly chopped
  • 1 Tomato roughly chopped
  • 100 ml thin Coconut milk
  • ½ tsp Turmeric powder
  • 1 tsp Red Chilly powder
  • ½ tsp Cumin powder
  • 1 tsp Coriander powder
  • ½ tsp Garam Masala powder
  • ¼ tsp Pepper powder
  • Salt to taste
  • Water as required
  • Coriander leaves chopped, Garnishing


Frying Kola Urundai

  1. In a  blender cup add the fennel seeds, cumin seeds, peppercorns, cardamom, cinnamon, cloves, ginger, garlic, onion, green chilly, curry leaves, coriander leaves and salt. Grind them into a smooth paste without adding water. Keep it aside.
  2. Take mince chicken in a bowl, add the grinded paste, turmeric power, red chilli powder and gram flour. Mix everything together. Roll into 1.5 inch size balls. Keep it aside.
  3. Heat oil in a pan to fry the kola. Drop the chicken balls gently into the oil when the oil is hot, and fry them at medium flame until kola turn golden colour.

Curry Preparation

  1. Grind the onion, tomato into a fine paste and keep aside.
  2. In a pan heat oil.  Add mustard seeds, cumin seeds and let it splutter. Then add ginger garlic paste and saute for a minute.
  3. Add the onion-tomato paste, curry leaves and saute for 3 mins at medium flame.
  4. Add turmeric, red chilli, cumin, coriander, garam masala and pepper.  Mix well and fry for 2 mins.
  5. Add water as required, salt to taste, coconut milk and cook for about 10 to 12 mins till the gravy  thickens.
  6. Now add chicken kola into the curry/gravy.
  7. Stir and cook for 3 mins and turn off the stove.
  8. Garnish with coriander leaves.
  9. Now tasty chicken meatball curry is ready to serve.