Vazhakkai Kola Urundai is a delicious South Indian dish made from raw bananas (vazhakkai) and is a popular snack or side dish. Today, we will explore the world of South Indian cuisine and discover a Vegetarian Kola Urundai that will tantalize your taste buds.
If you’ve ever tasted the vibrant flavours of South Indian food, you know that it’s filled with spices and textures. Vazhakkai Kola Urundai is no exception – it’s a scrumptious kofta made from raw bananas that will leave you craving more.
What is vazhakkai kola urundai
In this recipe, mashed raw bananas/plantains are infused with a blend of aromatic spices, a touch of coconut, and a generous sprinkle of culinary magic. These are then shaped into little balls, deep-fried to golden perfection, and served with a side of mouth-watering chutney – perfection on a plate!
The texture of raw banana kola urundai is to die for. These balls are crispy on the outside, soft and smooth on the inside. These kola urundai balls can also be called raw banana koftas.
Why you will love this Raw Banana Kola Urundai
- Vazhakkai Kola Urundai offers a unique blend of flavours from spices, coconut, and raw bananas. The combination of spices gives it a distinct spicy and flavorful taste.
- The crispy outer layer and the soft, melt-in-your-mouth interior create a delightful contrast in texture, making it a pleasure to eat.
- For those connected to South Indian culture, Kola Urundai can evoke feelings of nostalgia and a sense of tradition, making it even more special. This restaurant-style kola urundai can be made with simple ingredients for you to enjoy at home.
- Vazhakkai Kola Urundai can be enjoyed as a snack, appetizer, or side dish, making it versatile for various occasions.
- It provides a delicious way to incorporate raw bananas into the diet, offering a different and exciting preparation compared to regular banana dishes.
- While kola urundai recipe is very popular among meat eaters, this raw banana kola urundai is a boon for vegetarians. The small chunks of raw banana bring a great texture to the kola urundai.
How to make Vazhakkai Kola Urundai
Cut the vazhakkai in half and place them in a pressure cooker with enough water. Let them cook for 4 whistles. Wait for the pressure to release. Peel the skin and transfer the vazhakkai/raw banana to a mixing bowl. Mash them well.
While the Vazhakkai is cooking, dry roast some roasted gram dal (pottukadalai) on a low flame. Let it slightly change colour. Wait for a nice aroma. Once done, switch it off. Let it cool down to room temperature. Make a fine powder and keep it ready.
Add oil to a pan. Once hot, add cinnamon, cloves, and fennel seeds.
Once it splutters, add red chillies, curry leaves, green chillies, small onion, ginger, garlic, and asafoetida. Fry till onions and garlic turn golden brown. Add grated coconut. Cook for a minute. Switch off. Cool down. Grind to a smooth paste by adding very little water.
Add the mashed vazhakkai, salt, and chopped coriander leaves to the ground paste. Give a short pulse in the mixer grinder.
Transfer this to the bowl. Add the roasted gram dal powder little by little to this raw banana mixture. Mix well. Taste and check if more salt is needed. Make a nice, tight dough. Take small, equal portions from the mixture and make kola urundai balls.
Heat oil in a pan/kadai. When the oil becomes hot, drop the kola urundai balls one by one. Do not overcrowd the pan. Fry the vazhakkai kola urundai till they become crispy on all sides.
Serve Vazhakkai Kola Urundai with chutney or sauce.
Best ways to serve Vazhakkai Kola Urundai
Vazhakkai Kola Urundai makes a fantastic snack option. Serve them with a side of chutney or a tangy tomato-based dip. This combination is perfect for gatherings, parties, or just when you’re craving a flavorful snack.
You can use these kofta balls in traditional Kola Urundai Kuzhambu. This tamarind-based gravy elevates the taste of the kola urundai.
Raw Banana Kola Urundai can be served with hot steamed rice and sambar or rasam. The spicy and tangy sambar or rasam complements the flavours of the koftas beautifully, creating a comforting and satisfying meal.
Serve Vazhakkai Kola Urundai as an appetizer at dinners or special occasions. Garnish with fresh curry leaves, and serve with a zesty mint chutney or a tamarind-based sauce for dipping.
You can use Vazhakkai Kola Urundai as a filling for wraps or sandwiches. Place the koftas in a flatbread along with some crunchy veggies, greens, and your favourite sauce for a unique and delicious meal.
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Vazhakkai Kola Urundai
Ingredients
To make the spice paste
- 2 tbsp Oil
- 10 Small Onion / Shallots
- 10 cloves Garlic
- 1/2 inch Ginger
- 3 Green Chillies
- few Curry Leaves
- 4 Red Chillies
- 1 inch Cinnamon
- 2 Cloves
- 1 tbsp Fennel Seeds
- a pinch Asafoetida optional
- 1/4 cup Coconut
- Water to grind the paste
Other Ingredients
- 3 small Vazhakkai / Raw Banana or 2 medium
- 1/3 cup Roasted Gram Dal / Pottukadalai
- Oil for frying the kola urundai
- Salt as needed
- 2 tbsp Coriander Leaves
Instructions
Make the spice paste
- Add oil to a pan. Once hot, add cinnamon, cloves, fennel seeds, red chillies, curry leaves, green chillies, small onion, ginger, garlic, and asafoetida. Fry till onions and garlic turn golden brown. Add grated coconut. Cook for a minute. Switch off. Cool down. Grind to a smooth paste by adding very little water.
Cook the Vazhakkai
- Cut the vazhakkai in half and place them in a pressure cooker with enough water. Let them cook for 4 whistles. Wait for the pressure to release. Peel the skin and transfer the vazhakkai/raw banana to a mixing bowl. Mash the vazhakkai.
Roasted Gram Dal Powder
- While the Vazhakkai is cooking, dry roast some roasted gram dal (pottukadalai) on a low flame. Let it slightly change colour. Wait for a nice aroma. Once done, switch it off. Let it cool down to room temperature. Make a fine powder and keep it ready.
Prepare the Kola Urundai
- Add the mashed vazhakkai, salt and chopped coriander leaves to the ground paste. Give a short pulse in the mixer grinder.
- The mixture will be sticky when you touch it. Transfer this to the bowl.
- Add the roasted gram dal powder little by little to this raw banana mixture. Mix well. Taste and check if more salt is needed. Make a nice, tight dough. The dough should not be sticky. Take small, equal portions from the mixture and make kola urundai.
- Heat enough oil in a pan/kadai. When the oil becomes hot, drop the kola urundai balls one by one. Do not overcrowd the pan. Fry the vazhakkai kola urundai till they become crispy on all sides.
- Serve Vazhakkai Kola Urundai with chutney or sauce.