Vazhakkai Kola Urundai Plantain Fried Balls

Chettinad cuisine offers a variety of vegetarian and non-vegetarian dishes. One of the unique vegetarian dish is Vazhakkai Kola Urundai. Normally when we hear the word Kola Urudai we think about Mutton Kola Urundai/Mutton Meat Balls using minced mutton. But for vegetarian people,this recipe gives the exact taste as like Mutton Kola Balls.
Plantain is a main ingredient and some spices are used for preparing this veg balls.We can see this recipe in many marriages and in all types of functions in Chettinadu Region. It can also be used as a starter to a meal or as a side dish served with white rice,soups like Tomato soup, Cauliflower Soup.


Raw Banana or Plantain – 3
Chopped small onion – 5
Oil to deep fry
To roast and Grind:
Cumin Seeds – 1/2 Tsp
Fennel Seeds – 1/2 Tsp
Red Chilli – 4
Ginger – A small piece
Garlic – 5 Nos
Pottukadalai/Roasted Gram – 50 gm
Grated Coconut – 5 Tsp


In a pan heat oil, roast the ingredients under ‘To roast and grind’ section in a low flame .Allow the mixture to cool for sometimes.
Grind into a Coarse paste using a mixer and set aside. Do not add water and dont grind as a smooth paste.
In a Pressure Cooker or a wide vessel, add enough water and add the chopped Plantain(Cut in two halves)
Allow to cook until raw bananas are tender.
Then remove the cooked raw bananas from water and allow them to cool .
Peel off the skin and mash it well using our hand or ladle.
Now add this smashed Plantain to the coarse paste ,salt and mix well.
Finally add the chopped onion and make as a dough.
Grease your hand with oil (to avoid sticky and easy to make balls) and start making small lemon sized balls with that mixture.
Frying Method:
Heat a kadai or Non stick pan with oil and fry the balls over medium flame until they are slightly golden brown in color.
Remove from oil and place them in paper towel to remove excess oil.
Vazhakkai Kola Urundai is ready to serve hot for lunch with rice and all types of soups.

I’m Priya Alagappan lives in UK with my family. Cooking is one of my hobbies. I love to cook different varities of food at home.I started cooking at the age of 16. Till now I have not stopped cooking. 20141026_203348 My Grand Mother , when she was young used to go cookery classes during 1960’s and she usually prepared various cuisines. My mother hails form kanyakumari district and thus she used to cook Kerala and South Tamilnadu food. My mother- in- law hails from Chettinad and lives in Coimbatore. She cooks both Chettinad and Coimbatore region dishes. So I have learnt most of the recipes from all of my family members.
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