Chicken Urundai Kuzhambu / Chicken Balls with Curry

I really love the Urundai Kulambu the ultimate curry for vegetarians, but often I use to wonder why not a non vegetarian recipe doesn’t have such kind of variety, and I was surprised when my MIL gave this recipe, Yes here comes the chicken urundai kulambu for non vegetarians. Hope you all would have enjoyed the Chicken Urundai Recipe.
 

So, here comes yet another gravy to make with those cute little balls. Its rich and spicy and best when served with hot white rice or even with biriyani. But be sure on one thing, after you drop the balls in the curry, let it stay in it for some time before you serve, so that it tastes great as the balls will observe the gravy completely inside it as well.

To Grind:

• Small onion - chopped
• Coconut – ¼ Cup
• Fennel seeds- 1 Tspn
• Kasa Kasa- ½ Tspn
• Cloves- 2

For Curry:

• Chicken balls- few( See Chicken balls/vada recipe)
• Onion - 1 finely chopped
• Turmeric powder – ¼ Tspn
• Green Chilies- 2 Chopped
• Garlic- Few Sliced
• Red chili powder- 1 Tspn
• Coriander powder- ½ Tspn
• Garam Masala- ½ Tspn
• Salt- to taste
• Mustard seeds- 1 Tspn
• Curry leaves- 10

Method:

• In a pan add oil, add mustard and curry leaves, green chilies and garlic and sauté well.
• Add all the items under “To Grind” and grind to a fine paste and keep aside.
• Add the sliced onions, tomatoes and sauté well until it becomes mushy.
• Add the red chili, coriander, garam masala powder and sauté well.
• Now add the ground coconut paste to it and cook well until the masala smell goes off from it.
• When the curry starts thickening, the oil will floats on the top, add the cooked chicken balls

Tips:

"Do not stir after you add the balls to the curry.

For best taste you could use, sesame oil for the curry."