Kola urundai or vegetarian balls prepared with raw banana and other spices. I have already posted yam kola urundai, vazhakkai kola urundai is definitely yummy and worth trying recipe. Here comes the recipe..
Yields: around 15 balls
- 2 nos – Raw banana
- 1/2 cup – Coconut grated
- 1/4 cup – Roasted bengal gram / pottukadalai
- 6 nos – Garlic (crushed)
- 2 tbsp – Cashew nuts (broken)
- 1/2 tsp – Fennel seeds / sombu
- 1/4 tsp – Cumin seeds
- 1/8 tsp – Turmeric powder
- 1/4 to 1/2 tsp – Red chilli powder (or add as needed)
- 1 pinch – Asafoetida
- Salt to taste
- Oil for sautéing
- Oil for deep frying
- Take a wide vessel, add 5 to 6 cups of water and bring it to boil. Chop raw bananas as shown in picture and add it to the boiling water, cook until raw bananas are tender and well cooked.
- Remove the cooked raw bananas from water and allow them to cool completely. Pat dry cooked raw bananas and remove skins, mash it well.
- Heat oil in a pan, season with fennel seeds, cumin seeds and asafoetida. Now add crushed garlic, followed by turmeric powder and red chilli powder, saute until raw smell goes.
- Add cashew nuts and fry for few seconds. Then comes grated coconut, saute for few minutes but we should not completely dry roast the coconut.
- Now add mashed raw banana, mix it well and allow them to cook for 1 or 2 minutes or until raw bananas are coated with masalas.
- Finally add roasted bengal gram to this mixture and saute for few seconds. Switch off the stove now and allow them to cool completely.
- Transfer this mixture to a blender or mixie, grind them to a coarse powder. If your mixture is too tight to spin in the mixie, stop the mixer from time to time and use a spoon to scoop the mixture from bottom. It helps in even grinding and also do not over grind to a paste.
- Meanwhile heat oil in a frying pan, start making gooseberry sized or small lemon sized balls out of the mixture and fry them over medium flame until they are slightly golden brown in color. Remove from oil and place them in paper towel to remove excess oil. Serve hot.
- Deep fry raw banana balls gently over medium flame and do not disturb them while cooking.
- Cashew nuts play an important role in making of kola urundai dough because it gives moisture to the mixture.
- Grated coconut and raw banana gives enough moisture to form the dough. However if you feel your mixture is too dry, you may add just 1 tsp of water while grinding.
- Dough texture and handling is very important to get right shaped balls.
- You have to make perfect balls without any cracks.