“Kola”s are the Indian meatballs.

Minced chicken (If you don’t get minced chicken, just grind boneless chicken without adding water).

Roasted channa dal (pottukadalai) and fennel. grind them together and make dry powder. Or you can use besan and fennel powder.

This will be used to bind the kolas.

chopped onions, chillies, coriander leaves and ginger garlic paste

Sauté the onions, chillies, ginger garlic paste and cilantro.

Add them to the minced chicken.

Add turmeric powder, chilli powder , a pinch of garam masala and salt.

Add the roasted channa dal+fennelseeds powder to the chicken and mix well.

Make even sized balls (kolas) out of the meat and set them aside.

Now for the gravy:
red chilies
coriander seeds
fennel seeds
cumin seeds
raw rice

Fry the spices in a spoon of oil.

Grind them with 3 tbsp. of grated coconut.

Make it to a smooth paste and dilute with water.

chop some onions, garlic, chillies, tomatoes and curry leaves.

Use a shallow pan(so that all the kolas can be placed in a single layer). Saute the garlic, curry leaves ,chillies  and onions.

Add the tomatoes and sauté until they soften.

Add the prepared masala.(Picture 14)

Add some tamarind water and salt.

Bring the curry to a good boil and then place the meat kolas in the curry. This is how its traditionally done. If you are concerned that the kolas might break, you can shallow/deep fry the balls first before adding it to the curry. But then the kolas won’t be as juicy as the traditional way.

Once you have placed all the kolas in the curry, reduce the heat, cover and cook until the kolas are done..

Make sure the kolas are cooked all the way before removing from heat.