Chicken
kheema mixed with many herbs, greens, shallots, garlic/ ginger/ masalas/ rice
flour steamed, fried and served with a onion chilly base. Ancient
recipe , showing the influence of the traders from far east on tamil cuisine.
Made at ceremonies .
Cooking Time: 15 mins
prep + 35 mins cooking |
Serves: 5-6
Ingredients:
For the meatballs
(kola or kari urundai):
1 lb ground chicken (kheema)
1/4 cup onions, finely chopped
4-6 curry leaves, finely chopped
2 Tbsp fresh cilantro, finely chopped
3/4 cup roasted Bengal gram dal (pottukadalai
/ dahlia)
2 cloves (1 tsp) garlic
2 inches of fresh ginger
4 /India green chilies, adjust to taste
1 small cinnamon stick (1″)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1/4 cup
coconut, shredded
1/2 tsp ground turmeric powder (haldi)
salt to taste
For the
sauce/ curry:
2 Tbsp oil (coconut preferred) 1 tsp mustard seeds
1 tsp fennel seeds (saunf)
2 dry red chillies, broken
5-6 curry leaves
1 medium onion, finely chopped (approx. 1/2 cup)
2 medium tomatoes, finely chopped (approx. 1 cup)
3 cloves garlic (1 Tbsp), minced
1/2 tsp ground turmeric powder
1 Tbsp ground coriander powder
1 tsp red chilli powder, adjust to taste
4 cups tamarind water, extracted from golf-ball
sized dry tamarind (substitute with about 2 tsp tamarind paste)
1/2 cup coconut milk (substitute with 1/4 cup
shredded coconut, ground to a fine paste with 1/2 cup water)
salt to taste
2 Tbsp fresh cilantro, finely chopped
Method:
Prepare the
meatballs (kola urundai / kheema kabab):
1) Grind together all the ingredients listed under ‘For the meatballs’ from
5 to 14, into a fine powder or paste.
2) Add the remaining ingredients – chopped onions, cilantro and curry
leaves – to the ground chicken khema, along with the spice powder and combine
using clean hands until the meat mixture reaches a dough-like consistency.
3) Divide and roll into equal sized balls (flatten slightly to promote even
and quicker cooking of the meat), about the size of a lime, and set aside.
Note: The kheemaballs will increase in size when
cooked. Use gentle pressure when forming balls, to keep the kheemaballs aerated and
easy to break apart when served.
4) Heat oil in a pan and add the mustard seeds, fennel seeds, curry leaves
and dry red chilies and saute until the mustard crackles.
5) Add the onions and some salt to help it cook faster, and sauté for about
5-7 minutes until browning begins.
6) Add the turmeric powder, minced garlic and tomatoes and sauté until
tomatoes are soft and mushy.
7) Add the red chilli powder, coriander powder and sauté for a minute or
so.
8) Add the tamarind-water and mix well. Check for salt and add if needed.
Allow this mixture to come to a boil and then reduce heat.
9) Gently add the chicken balls to the simmering tamarind curry,
trying not to overlap any.
10)
Allow the kheemaballs to cook for
about 15 minutes on medium heat, flipping or turning occasionally.
11)
The kheemaballs will begin to
rise and float up to the top of the curry when they are cooked through.
12)
Add the coconut milk and give it
a stir taking care not to break the kebabs.
13)
Add the chopped coriander and
bring the curry to a boil and cook for another 2 minutes.
Notes.
1) Kola urundai kuzhambu is ready to serve with hot rice or dosa.,
appam
2) The gram flour is what helps in binding the kababs/ dumplings and it is
not required to steam or pre-cook the meatballs before dropping into the curry
0 comments:
Post a Comment