Kola Urundai is very famous across South India and each and every province have their own version of making these balls usually made using either minced chicken or mutton. And Vazhakkai Kola Urundai is the vegetarian or vegan version of the same meat balls in which raw banana or plantain is used as a substitute for minced meat. My Grandma used to make a lip smacking kola urundai, but then she is an expert when it comes to cooking vazhakkai as she had lots of plantain trees in her backyard.
I had been happily following the same recipe as it was awesome until I had a chance to have these in a Chettinad Achi’s house. It was outstanding. The texture and the taste was just perfect. When I checked out her recipe, the contents were the same but the only difference was in the procedure. I earlier used to add all the ingredients raw except for the plantain, but she asked me cook the entire contents before grinding. As a result, very less water is needed to grind and the texture and taste was just great.
These vazhakkai kola urundai has multiple uses. You can either serve it as side dish to rice as you would serve vazhakkai chips or use it as a kofta in Chettinad masla kuzhambu, which I shall share the recipe later on or simply serve it as an evening snack with tomato ketchup which the kids will definitely love to eat. If you follow the recipe to the T, these balls will not even use that much oil even though you are deep frying them.
- Do not reduce the quantity of red chili powder. As we will be adding roasted gram powder in the end, the spice level will even out.
- Instead of pressure cooking, you can also cook the plantain in a open vessel filled with water but it will take some time.
- Do not dump the entire roasted gram powder at one go. I still had 1 tbsp of powder left out.
- If you do not have roasted gram dal, then you many use chickpea flour (besan/kadalai maavu)).
- Do not add more than necessary amount of water. The coconut will provide enough moisture and grease.
- After making the balls, always keep it covered as they tend to crack upon drying out.