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Valaipoo (Plantain flower, Valai Poo) Kola Urundai

I normally use Valaipoo for poriyal or soup. My mum normally does valaipoo vadai also. I saw kola urundai using valai poo in a TV program. Wanted to try that out. It came out extremely well. It can keep well for couple of days in fridge.
Ingredients


Valaipoo (plantain flower) – 4 Cups
Roasted gram dhal powder – 1 Cup
Garlic – 5 Pods (Finely chopped)
Ginger – 1 inch (Remove the skin and chop it finely)
Red chillies – 6-8 per your spice level
Fennel seeds – 1 teaspoon
Curry Leaves – 10-15 leaves
Salt per taste
Oil for deep fry
Kasa kasa (Poppy Seeds) – 3-4 tablespoon



Method:
Keep the poppy seeds in broader plate
Clean and cut the valaipoo and keep it in the butter milk  or in water mixed with lemon juice till you need it.
Drain the water and Cook it with salt. Drain the water and keep it aside.
Grind the Chilli, Ginger, Garlic, Fennel seeds  to coarse paste.Add half of cooked valaipoo and grind it to coarse paste.

( Since I kept the valaipoo in the fridge before using it for couple of days the color has changed so bear with me)

Add rest of the valaipoo and roasted gram powder and mix well (I have used full one cup roasted gram dhal powder) and make lemon size ball roll it with poppy seeds.

Heat the oil in a kada and when the oil is hot put the valaipoo balls and fry till they are cooked (outside is all brown in color and crispy) Keep the heat in medium flame

Enjoy it hot. Serve with Coconut chutney or Tomato sauce

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