Vaazhakai Kola Urundai | Kola Urundai | Raw Banana Kofta | Cookd

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Who says vegetarians can't have fun? Let's turn the classic Kola Urundai into a vegetarian masterpiece with Vaazhakai!

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Vaazhakai Kola Urundai Recipe:
To Pressure-Cook:
Raw Banana (halved) - 3 nos
Water - As Needed
Salt - 1 tsp

Other Ingredients:
Fried Gram Dal/Pottukadalai - ¼ Cup
Gingelly Oil - 2 tbsp
Fennel Seeds - 2 tsp
Cumin Seeds - 1 tsp
Dry Red Chilli (round) - 8 nos
Shallots/Small Onion - 15-20 nos
Garlic - 10-15 Cloves
Curry Leaves - 2 Sprigs
Salt - 1 tsp
Turmeric Powder - ½ tsp
Coriander Powder - ½ tsp
Grated Coconut - ¾ Cup
Coriander Leaves - 3 tbsp
Oil - For Deep-Frying

Cooking Instructions:
1. In a pressure cooker, add the plantain/raw banana along with salt and enough water to cover it. Pressure cook for 1 whistle on high heat. Allow the pressure to release naturally.
2. Peel the skin and then mash it using a masher/fork. It can be slightly chunky, and does not have to be a smooth mixture. Set this aside.
3. In a mixer, grind the fried gram to a fine powder. Set this aside in a bowl.
4. Heat oil in a pan. Add fennel seeds, cumin seeds, dry red chilli, shallots, garlic and curry leaves. Add salt and cook until the shallots start to turn golden brown.
5. Add turmeric powder and coriander powder. Saute for 1 minute.
6. Add the coconut, cook for 1 more minute. Add the coriander leaves and mix.
7. Add this to mixer and blend into a coarse mixture, without adding any water.
8. To a bowl, add the mashed raw banana and the prepared spice mixture together. Gradually add the fried gram powder, as needed, till you get a thick consistency.
9. Once evenly combined, roll into evenly sized balls (around 1 to 1 ½ inch).
10. Deep-fry on medium heat until crispy and golden brown. Serve as a starter/snack.

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