VAZHAIPOO KOLA URUNDAI

     If you have a lot of patience and all the more if you are health conscious, then Vazhaipoo Kola Urundai is one fried snack which would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. But it is a cheap option available which can be converted to mouthwatering and nutritious dishes including Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Kootu, Usili etc.,
    The major reason behind any of the Banana/Plantain/Plantain Flower/Stem Recipes is the Banana Tree in my backyard.  Whenever a whole lot shoots up, the first thing I do is to devour the wonderful smell of Plantain Flower.  It is an exotic smell I love the most, then comes the nectar from the blossoms. I wait until all the Bananas sprout out from the flower until they are fully formed and then I cut the Plantain Flower from the tree. I have never bought them from Market.
     You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.
   

HOW TO CHOOSE A BANANA BLOSSOM :

• Select a firm one with tightly packed petals.
• The Blossom should be Purplish Red in colour.
• Make sure it is not wilted off or decayed.
• If storing in a refrigerator wrap it up with a cling/plastic wrap.

CLEANING :

     The Purplish Leaf like part of the Blossom is called the 'Bracts'. First, peel of the bracts, beneath these you can see a row of delicate light-yellow coloured Florets.  Remove the florets and immediately soak them in an acidic water to avoid discolouration and bitterness. Continue to peel the bracts and remove the florets until you see a pale yellow coloured centre portion once the leaves become too small to peel. Trim the stem and discard it. Once sliced it will produce a sticky white sap. Finely chop them or cut them into the desired shape to suit your recipe and immerse it immediately in acidic water and let sit for 30 minutes to remove the bitter sap and avoid browning.
     What you need to clean are the light -yellow colour florets.  We have to remove the thin sticks in the centre called Pistils and the outermost small scale like petal called Calyx.  Remove the Pistils and the Calyx from the florets. Soak the cleaned florets in an acidic water for at least 30 minutes.  Before using them rinse in cold water, drain and squeeze out excess water.

SOAKING IN ACIDIC WATER :

Banana Blossom - 1 No.
Cold Water - 4 Cups.

Any Acidic Medium :

Salt - 1 Tbpsn/Lemon - 1/4 Cup/Vinegar - 1/4 Cup

• Simply soak the cleaned florets in Salted Water.
• Instead of Salt can also add Lemon Juice/Vinegar.
• Soaking the cleaned florets in Acidic water will avoid discolouration and bitterness.

     Once the Blossoms are cleaned, the job gets much easier.  Finely chop them or grind it and use them in your recipe.  These Vazhaipoo Kola Urundai/Banana Blossom balls do whole justice to the recipe and it would be hard to find whether the Kola Urundai is prepared with Meat/Banana Blossoms.  For a more vegetarian versions of Mutton Kola Urundai, can try the same recipe with Beetroots/Carrots too.

Cuisine - Chettinad (Tamilnadu, South India)
Course - Starter, Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30- 45 Minutes
Soaking Time - 30 Minutes - 1 hour
Cooking Time - 30-45  Minutes

INGREDIENTS :

Plantain Florets - 2 Cups
Shallots - 15 Nos.
Garlic cloves - 8-10 Nos.
Ginger - 1" Piece
Curry leaves - 2 Sprigs
Coconut grated - 1/2 cup
Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup
Egg - 1 No.(Optional).
Oil - 2 Tbspn ( to saute)
Salt - To Taste

Spices :

Dry Red Chillies - 12 Nos
Fennel Seeds - 2 Tspn
Cloves - 5 Nos.
Cinnamon 1" piece - 2 Nos.

To Deep Fry :

Oil

METHOD :

• Dry roast all the ingredients under spices on a low flame for few minutes and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until onions turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped Florets and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the florets are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Vazhaipoo Kola Urundai/Banana Blossom balls one by one into it.
• Just add enough Vazhaipoo Kola Urundai/Banana Blossom balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Vazhaipoo Kola Urundai/Banana Blossom Balls for few minutes.
• Keep the flame at medium and fry the Vazhaipoo Kola Urundai/Banana Blossom Balls.
• When they are half done turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Vazhaipoo Kola Urundai/Banana Blossom Balls hot.

NOTES : 

• Clean the florets and keep them soaked in acidic water until you use them.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder, this will tend to make the Vazhaipoo Kola Urundai/Banana Blossom balls hard.
• Do not add water to cook the Banana Florets.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding too.
• Water content will break the Vazhaipoo Kola Urundai/Banana Blossom balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the Vazhaipoo Kola Urundai/Banana Blossom balls while turning them in the oil while frying.
• Adding eggs will make them crispy. But for a totally vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• To avoid this add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Vazhaipoo Kola Urundai/Banana Blossom balls. It is totally optional.