Vazhaipoo Kola Urundai brings the humble banana flower to life in the most delightful way. These crispy balls are a traditional Tamil Nadu specialty that’s both filling and flavorful. I learned this recipe from my grandmother, who would make these whenever banana flowers were in season. The combination of fresh herbs, spices, and that special sesame coating makes these irresistible.
About the Recipe
This recipe transforms banana flower into tasty, bite-sized balls that are crunchy outside and soft inside. The sesame seed coating adds extra crunch, while the mix of spices creates a balanced flavor. It’s a great way to include healthy banana flowers in your diet, and kids love them too.
Why You’ll Love This Recipe
These crispy balls are super versatile – they work great as an appetizer, snack, or side dish. The prep might take some time, but the results are worth it. The combination of textures is amazing – crunchy exterior, soft interior, and that nutty sesame coating. Plus, it’s a creative way to use banana flowers, which are often overlooked in modern cooking.
Cooking Tips
– Soak the banana flower in buttermilk to reduce bitterness
– Don’t skip the refrigeration step – it helps the balls hold shape
– Keep the oil at medium heat for even cooking
– Roll the balls gently in sesame seeds for good coating
– Make sure the mixture isn’t too wet or too dry
Serving and Storing Suggestions
Makes 15-20 balls. Total prep and cooking time: 1 hour. Serve hot with chutney or ketchup. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
Similar Recipes
- Vazhaipoo Vadai
- Banana Flower Cutlets
- Vazhaipoo Pakora
Nutrient Benefits
Banana flowers are rich in fiber, vitamins, and antioxidants. When combined with protein-rich gram flour and healthy fats from sesame seeds, these balls make a nutritious snack. They’re also a good source of minerals like iron and potassium.
Vazhaipoo Kola Urundai
Ingredients
- 1 Vazhaipoo (Banana Flower, cleaned, cut, chopped)
- 100 gms Small Onions (finely chopped)
- 4 to 5 Green Chillies (or as desired, finely chopped)
- 2 tsp Ginger Garlic Paste
- 250 gms Roasted Gram Flour
- Curry Leaves (few, chopped)
- Coriander Leaves (few, chopped)
- 100 gms White Sesame Seeds
- 10 to 12 Cashewnuts (finely chopped or crushed)
- 1 cup Sour Curd
- Oil as required for frying
- Salt as per taste
Instructions
- Mix a little water and curd in a bowl.
- Add the vazhaipoo and keep aside for 5 minutes.
- Drain and add salt.
- Pressure cook the vazhaipoos and remove all excess water.
- Transfer to a mixer jar and grind coarsely.
- Combine the onions, green chillies, ginger garlic paste, salt, curry leaves, coriander leaves, cashewnuts and ground vazhaipoo.
- Mix well.
- Add gram flour slowly and knead to a chapati dough like consistency.
- Once the consistency is achieved, stop adding the gram flour.
- Make small balls of the mixture and roll them in the sesame seeds.
- Keep the balls in the fridge for a few minutes.
- Heat oil in a deep frying pan.
- Add the prepared balls and fry till golden brown.
- Remove and drain excess oil.
- Serve hot as a side dish with biryani or sambar rice.
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Frequently Asked Questions
Can I make these without deep frying?
Yes. You can air fry them at 180°C for 12-15 minutes, turning halfway. They won’t be as crispy but still tasty and healthier.
How do I clean banana flowers properly?
Remove the outer purple leaves, cut the flower into small pieces, and soak in buttermilk for 5-10 minutes to remove bitterness.
Can I make the mixture ahead of time?
Yes, you can prepare the mixture and store it in the fridge for up to 24 hours. Shape and fry the balls just before serving.
image credit: ohtastensee.com
