Easy Vazhakkai Kola Urundai Recipe - Crispy Plantain Balls

INTRODUCTION:

Experience the flavors of Tamil Nadu with the delightful Vazhakkai Kola Urundai. With their irresistible combination of textures and aromatic spices, it is a must-try dish if you are an vegetarian food lover. Whether you're looking for a delicious appetizer or a delightful side dish, this recipe is sure to satisfy your taste buds. Join us as we explore the steps to create this delectable South Indian treat!

RECIPE IN A SHORT VIDEO:

INGREDIENTS:

• Raw plantains (Vazhakkai in Tamil) - 2
• water - for boiling
• shallots - 15 (35g)
• Bengal gram - 5 tablespoon (50g)
• Grated coconut - 3 tablespoon (30g)
• Red chilies - 6
• Green chilies - 2
• Garlic - 10 cloves
• Curry leaves -2 sprigs
• Fennel seeds - 1 tablespoon
• Turmeric powder - 1/4 tablespoon
• Salt - to taste
• Oil - for stir frying and deep frying

 

DIRECTIONS:

• Wash the raw plantains and cut off the edges. Add the cut plantains to a pressure cooker along with water and turmeric powder.
• Close the pressure cooker and cook for 3 whistles. Turn off the stove and allow the cooker to cool down naturally.
• Once cooled, open the pressure cooker and peel the plantains. Mash them well with your hands or using masher.

• In a pan, heat 2 tablespoons of oil over medium flame.
• Add the chopped shallots, fry for 3 to 4 minutes or until the shallots turn light brown.
• Add the red chilies and garlic to the pan and fry for a minute.
• Next, add the fennel seeds, curry leaves, chopped green chilies, bengal gram, 2 pinches of turmeric powder, grated coconut and salt to the pan. Fry for 2 minutes until the aroma comes out.
• Transfer the fried mixture to a separate bowl and allow it to cool down completely.

• Once cooled, transfer the mixture to a mixer. Grind it without adding water until you get a coarse paste.

• In a mixing bowl, combine the mashed plantains with the ground mixture, ensuring there are no lumps.
• Apply a few drops of oil to your palms and take a small portion of the mixture. Shape it into round balls (urundai in Tamil). Repeat this process with the remaining mixture.

• Heat oil in a deep frying pan or kadai over medium flame.
• Once the oil is hot, carefully drop the shaped Kola Urundai into the hot oil, frying them in batches to avoid overcrowding the pan.
• Fry the Kola Urundai until they turn dark brown and crispy, flipping them occasionally for even cooking.
• Using a slotted spoon, remove the Kola Urundai from the oi.
• Serve the Vazhakai Kola Urundai hot with coconut chutney or your favorite dipping sauce or even as a side dish for your rice meal.

CONCLUSION:

Vazhakkai Kola Urundai are a delicious and satisfying snack that can be enjoyed by vegetarians and meat lovers alike. With its crispy exterior and aromatic spices, this dish offers a delightful burst of flavors. Whether you're looking for a quick snack or a unique appetizer for your next gathering, these Vazhakai Kola Urundai will surely impress. Give this simple and tasty recipe a try and elevate your snacking experience with this vegetarian delight!