Vazhaipoo Kola Urundai / Plantain Flower Kebabs
- 24
- January
- 2011
Vazhaipoo Kola Urundai:
Ingredients:
Plantain Flower 1 small
Toasted Chana dhall 1/2 cup – powdered
Salt
Ginger 3″ size peeled and grated
Garlic 6 cloves peeled and grated
Dry red chilies 10 – ground
Onion 1 large finely chopped
Fennel seeds 1-2 spoons toasted
Curry leaves few
Oil for frying.
Cleaning Plantain Flower:
Grease your palms and hands with oil or its better to use clinical gloves. As this flower will imparts dark stain for at least 3-4 days.
Now slowly remove all the thick leathery bracts and discard them.
Separate the fine finger like half white-yellow florets inside.
Holding in one hand, rub the floret’s end on your other palm. This makes the florets to open up a little
Now remove the male stamen and translucent pith(male stamen is longest stamen with bulb like end) Discard them.
Store the cleaned florets in water to avoid discoloration. Its better to add turmeric, salt and lemon juice to this water. One can leave them in butter milk too, to increase the flavor.
Once done with cleaning. Chop them finely and once again leave them water, until cooking.
Method:
Chop the plantain flowers/I mean florets. And mix the same with all the above mentioned ingredients, except oil. Bring them to thick dough consistency.
Divide into equal parts, and deep fry the same.
There you go…its done. Just cleaning consumes all your time…so it would be better to plan ahead. Enjoy with snack with warm tea or serve to go with your meals:)
yumy !- make them the same way ! it looks swell !
wow…very healthy and delicious snack…thanks for sharing
they look so tempting.. would love to munch on them
US Masala
Hey Malar,
How are you doing ? I have started feeling homesick after seeing this post of yours ….. it’s been ages since I had this dish. I have to find a good plantain flower the next time I go grocery shopping …. drooling here
Cheers,
Satrupa
http://satrupa-foodforthought.blogspot.com
Malar, is it the dry channa dal, the one we use for Dal Vada/ Parippu Vada or is it pottu kadalai?
Thanks!
Bookmarked for our trip to India!
Looks yummy and different dear..so how have u being my dear???
Never made anything with this..looks yumm
Crispy urundai looks absolutely wonderful..
Yummy kola urundai..
Nice crispy kebabs
Crispy & nice…I never knew one could make kebabs from plantain flower…
Dear ?,
I have used pottu kadalai / Bhuni Chana Dhall…one which we use it for chutney…this immediately absorbs moisture and brings forth crispy kebabs:)
oh looks so yum… I would love to have a few… havent eaten in ages…
something new to me…looks absolutely yummyyy
Looks really yummm…like your explanation about how to handle plantain flower.
this is according to me bit laborious work…looks wonderful