Vazhaipoo Kola Urundai Recipe – banana Flower (Vazhaipoo) Recipes A crispy, aromatic Chettinad-style vegetarian kola urundai made with banana flower
Vazhaipoo Kola Urundai is a traditional Chettinad delicacy made with banana flower (vazhaipoo), lentils, and aromatic spices. usually recognized for its meaty model, this vegetarian kola urundai is a healthful and attractive twist that makes an exceptional starter or nighttime snack. filled with iron, fiber, and antioxidants, it’s mainly accurate for girls’s fitness and digestion.
ingredients:
1 cup vazhaipoo (banana flower), cleaned and finely chopped
half of cup chana dal (soaked for two hours)
1 small onion, chopped
2 garlic cloves
1-inch ginger
2–3 dry red chilies
1 tsp fennel seeds
half of tsp garam masala
some curry leaves
2 tbsp grated coconut (non-obligatory)
2 tbsp rice flour or roasted gram flour (for binding)
Salt to taste
Oil for deep frying
commands:
easy Vazhaipoo:
eliminate the stamen and calyx from each floret. Finely chop the banana flower and soak in buttermilk water to prevent discoloration. Steam or boil for 5–7 mins, then drain absolutely.
Grind the mixture:
In a mixer, coarsely grind soaked chana dal, red chilies, garlic, ginger, and fennel seeds. add steamed vazhaipoo, onion, coconut, garam masala, curry leaves, and salt. Grind once more to a rough dough. avoid adding water.
form the Balls:
transfer the combination to a bowl, add rice flour or roasted gram flour for binding. mix nicely. form into small round balls.
Deep Fry:
warmness oil in a kadai. Fry the balls in medium-hot oil till golden brown and crisp.
Serve:
Serve warm with mint chutney or tomato sauce.
recommendations:
Drain water absolutely from cooked vazhaipoo earlier than grinding.
you could additionally air-fry or bake for a low-oil model.
Vazhaipoo Kola Urundai is a super way to revel in a healthful factor in a flavorful, crunchy snack!
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