Vazhaipoo Kola Urundai Recipe – Banana Flower Recipes

• Vazhaipoo/ Banana flower – 1/2 no ( 40 – 50 florets)
• Grated coconut – 1/4 cup
• Big onion – 1/2 no
• Red chilli powder – 1 tsp
• Fennel seeds/ Soambu – 1 tsp
• Ginger & Garlic paste – 1 tsp
• Curry leaves – 1 sprig
• Fried Gram Dal/ Pottukadalai – 1/2 cup
• Salt – as needed
• Rice flour – 1 tbsp
• Water – 1 tbsp ( only if needed)
• Cooking oil – to deep fry

• Remove the florets from the banana flower and set aside. Remove the Kalan(black colored stamen) from the florets and soak the florets in water or buttermilk till use.
  
• Pressure cook the banana flower adding little water in high flame for one whistle. Drain the excess water, squeeze it and remove from the cooker.Grind them in batches in a dry mixie jar. You should wipe the sides of jar every time for proper grinding. (I din’t cook the banana flower. I ground them directly as raw florets) Once the florets are coarsely ground, add the red chilli powder, grated coconut, fennel seeds, salt, g&g paste and big onion. Grind everything nicely to a smooth paste. Add 1 tbsp of water if necessary while grinding. 
• In another mixie jar, powder the fried gram dal and set aside.
  
  
• Take the ground batter in a wide plate.Add the powdered fried gram dal and rice flour. Mix well without adding water. Fried gram flour and rice flour absorbs the moisture content in the banana flower mixture and becomes dry. Make small balls out of the dough and arrange it.
  
• Heat oil in a kadai and when it gets heated ,drop a pinch of dough. If it comes up immediately, heat of the oil is perfect. Now put the balls ( 3-4 at a time) and deep fry in medium flame for few minutes. Keep turning both the sides for even cooking. Remove when the balls turn golden brown in color. Serve them hot to enjoy its best taste. serve with tomato ketchup. ( you can prepare the dough in advance, refrigerate it and make balls whenever needed)
  

Enjoy your teatime!

• Add more chilli powder based on your taste.
• Check for salt & spice and adjust them while mixing the dough.
• Try to grind the vazhaipoo mixture to a smooth paste without adding water. At worst case, you can add 1-2 tbsp.
• If the dough is sticky and too wet, add more fried gram dal flour and little rice flour to adjust the consistency.