Vazhakkai Kola Urundai
Vazhakkai Kola Urundai is a delicious South Indian snack or side dish. This vegetarian kola urundai is made from raw bananas (vazhakkai), roasted gram flour, fresh spices and coconut mixture.
Ingredients
To make the spice paste
- 2 tablespoon Oil
- 10 Small Onion / Shallots
- 10 cloves Garlic
- ½ inch Ginger
- 3 Green Chillies
- few Curry Leaves
- 4 Red Chillies
- 1 inch Cinnamon
- 2 Cloves
- 1 tablespoon Fennel Seeds
- a pinch Asafoetida optional
- ¼ cup Coconut
- Water to grind the paste
Other Ingredients
- 3 small Vazhakkai / Raw Banana or 2 medium
- ⅓ cup Roasted Gram Dal / Pottukadalai
- Oil for frying the kola urundai
- Salt as needed
- 2 tablespoon 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.
Notes
Add roasted gram dal powder little by little so that a tight mixture is formed. Do not add too much or too less. If you use more vazhakkai, you might need more powder. So, adjust accordingly.
Grind the vazhakkai coarsely using a masher, mixer grinder or food processor. This helps in creating the right texture for the Kola Urundai.
Wet your hands slightly with water to prevent sticking when shaping the mixture into balls. Fry the Kola Urundai in batches on medium heat until they turn golden brown and cook through.
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