Did you ever taste Vazhaipoo Kola Urundai? If not, surely give a try to this, you will be amazed by the taste and texture of this dish.It can be served as a accompaniment for any rice dish or as starters or as snack for evening tea. I like to have them as snack for my evening tea.
For mutton kola urundai, you have to grind the mutton flesh, somewhat i feel uncomfortable for grinding the mutton in mixie jar and use the same jar for other purpose. So i keep on postponing, dont know when will i make? But to satisfy my craving of kola urundai, i make this vazhaipoo kola urundai often.It taste equally good.
Cleaning the vazhaipoo is a bit time consuming process and also you need lot of patience.To clean 1/2 cup of Vazhaipoo, it takes minimum 20 mins and it's enough for only 10 small kola urundai. So if you're making in large quantity, definitely it will be good if you're having an extra hand to clean.Let see the procedure now.
Procedure
For mutton kola urundai, you have to grind the mutton flesh, somewhat i feel uncomfortable for grinding the mutton in mixie jar and use the same jar for other purpose. So i keep on postponing, dont know when will i make? But to satisfy my craving of kola urundai, i make this vazhaipoo kola urundai often.It taste equally good.
Cleaning the vazhaipoo is a bit time consuming process and also you need lot of patience.To clean 1/2 cup of Vazhaipoo, it takes minimum 20 mins and it's enough for only 10 small kola urundai. So if you're making in large quantity, definitely it will be good if you're having an extra hand to clean.Let see the procedure now.
Vazhaipoo Kola Urundai
Preparation Time : 30 mins | Cooking Time : 15 mins | Makes : 10
Recipe Category: Starter/Snacks | Recipe Cuisine: Indian
Recipe Category: Starter/Snacks | Recipe Cuisine: Indian
Ingredients
Vazhaipoo - 1/2 cup(cleaned & chopped)
Roasted Dal/Chutney Dal/Pottukadalai - 1 1/2 tbsp
Onion - 1/4 cup(chopped)
Red chili - 1
Fennel seed - 1/2 tsp
Garlic - 1 pod
Curry leaves - few
Coriander leaves - few
Oil - for frying
Vazhaipoo - 1/2 cup(cleaned & chopped)
Roasted Dal/Chutney Dal/Pottukadalai - 1 1/2 tbsp
Onion - 1/4 cup(chopped)
Red chili - 1
Fennel seed - 1/2 tsp
Garlic - 1 pod
Curry leaves - few
Coriander leaves - few
Oil - for frying
First clean the vazhaipoo and cut into small pieces. For cleaning vazhaipoo check here and here. Put it in buttermilk to avoid coloring. Take the roasted dal in the mixie jar & powder it well and collect it in separate bowl.
In the same mixie jar,add the chili,fennel seed & garlic and grind it coarsely, squeeze the vazhaipoo from the buttermilk and add it in mixie jar and pulse it once & twice.
Cut the onions & coriander leaves into small pieces and roughly torn the curry leaves and add all this into the grounded vazhaipoo. Add enough salt and mix it well.
Now add the powdered roasted dal in the vazhaipoo mixture little by little and mix it well till it all comes together. Take a small amount of vazhaipoo mixture and round into small balls.
Heat the kadai/saucepan with enough oil for frying, once the oil becomes hot, add few balls at a time and fry till it becomes golden brown.
Drain the oil and remove the kola urundai, place it on tissue paper.
That's it, Tasty & crispy Vazhaipoo Kola Urundai is ready.
Notes:
In the same mixie jar,add the chili,fennel seed & garlic and grind it coarsely, squeeze the vazhaipoo from the buttermilk and add it in mixie jar and pulse it once & twice.Cut the onions & coriander leaves into small pieces and roughly torn the curry leaves and add all this into the grounded vazhaipoo. Add enough salt and mix it well.Now add the powdered roasted dal in the vazhaipoo mixture little by little and mix it well till it all comes together. Take a small amount of vazhaipoo mixture and round into small balls.Heat the kadai/saucepan with enough oil for frying, once the oil becomes hot, add few balls at a time and fry till it becomes golden brown.Drain the oil and remove the kola urundai, place it on tissue paper.That's it, Tasty & crispy Vazhaipoo Kola Urundai is ready.Notes:
- Squeeze the vazhaipoo well and then add for grinding.
- Depends on the moisture content, you many need more or less roasted dal powder,so always it's better to keep some extra.
- If you prefer, you can add ginger also.
- If you dont like fennel smell, add 1/2 tsp of cumin seed instead of fennel seed.
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