Vazhaipoo Kola Urundai Recipe | Banana Blossom Fritters

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

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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 !

NOTES

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