VAZHAIPOO KOLA URUNDAI RECIPE | STARTUP COOKING
Vazhaipoo Kola Urundai is made up by mincing the vazhaipoo along with some spice powders and binding agents. Everything is ground and made to small balls and deep fried. Since it is a deep fried recipe and it can be used as a snack as well as side dish for any type of South Indian Rice or Biryani variety. This dish is very addictive and you can't stop with one.
Kola Urundai is traditionally prepared with minced goat meat and it is used to prepared on special occasions in Tamil Nadu. For a change and for vegetarian peoples, replace mutton with banana blossom and fry in oil. It's very tasty and delicious, yet super flavorful.
Every part of the banana plant is useful - the stem, leaves, flower and fruit. Here comes the banana flower is a wonder vegetable with tons of health benefits and when cooked the right way, tastes delicious. It improves breast milk supply for lactating women. It solves menstrual problem, promotes weight loss and protect the uterus. It consists of various vitamins and minerals. It promotes digestion and also rich in fibre.
The most difficult part of this recipe is cleaning the flower. Grease your fingers with little oil and remove the florets separately. As you are cleaning, soak the florets in butter milk or else it will become dark in color. If not cleaned properly, the whole recipe will turn bitter. Follow my step by step photo recipe to prepare Vazhaipoo Kola Urundai. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR VAZHAIPOO KOLA URUNDAI
Coarse : Starter / Snacks
Cuisine : South Indian
Author : Jayashree Karthik
Prep Time : 30 min
Cook Time : 7 min
Total Time : 37 min
collection of snacks recipes
INGREDIENTS
- 1 banana flower
- 1/4 cup grated coconut
- 1/2 onion
- 1 tsp red chilli powder
- 1 tsp fennel seed
- 1 tsp ginger garlic paste
- 1 spring curry leaves
- salt - to taste
- 1 tbsp water - if needed
- 1/2 cup fried gram dal flour (pottukadalai maavu)
- oil - for deep fry
PROCEDURE
- remove all the florets from the banana flower and set aside. Remove the black colored stamen from center of the florets and discard it
- now soak the florets in buttermilk until use
- add florets in mixie jar along with onion, grated coconut, red chilli powder, fennel seed, ginger garlic paste, curry leaves and salt
- grind to a smooth paste without adding water, if need just add 1 tbsp water while grinding
- now take the ground batter in a wide plate, add fired gram dal flour and rice flour
- combine well without any lumps, the rice flour and fried gram flour acts as a binding agent and it easily absorbs moisture content from the banana flower mix
- make small balls out of the dough and set aside
- heat oil in a wok and drop the prepared balls gently in hot oil and fry in medium flame for 3-4 minutes, flip over the balls to other side and cook evenly until it turns brown color
- remove the fried balls from the wok and drain the excess oil on paper towel
- delicious vazhaipoo kola urundai is ready
- serve hot with tomato ketchup for snack or serve as starter for lunch
- Enjoy !
- if the dough is sticky or too wet and more fried gram dal flour and rice flour to adjust the consistency
- squeeze the vazhaipoo well before adding into the mixie jar
- try to not add water while grinding the dough
- adjust spice level according to your taste
VAZHAIPOO KOLA URUNDAI WITH STEP BY STEP PHOTO RECIPE
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