Pineapple Stuffed Rice Dumpling | Pineapple Poorana Kolukattai

Happy Vinayaka Chathurthi to everyone…

Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai was in my to-do list for a long time. For this Vinayaka Chathurthi, I had planned to post many kolukattai recipes. But everything gets end up at the planning stage itself. Somehow today I’ve  pushed myself to prepare this pineapple kolukattai  to post before Ganesh Chathurthi which falls on 5^th September, 2016.

Coming to the recipe, we know  poorana kolukattai can be made of varieties of pooranam.  I like this one very much not only b’cos pineapple is my favourite fruit but the unique taste & flavour of pineapple make these dumplings, something distinctive & more delicious. In this recipe, I’ve used sugar instead of jaggery to retain the colour & flavour of pineapple.

You can check out other Kolukattai Recipes Here.

Recipe for Pineapple Stuffed  Rice Dumpling | Pineapple Poorana Kolukattai:

                          Cuisine : Indian

Category: Festival Recipe | Snack

Preparation time : 15 Minutes

Cooking time : 20 Minutes

                          yields –12-15 Nos 

Ingredients:

• Rice flour – 1 cup
• Gingelly oil – 1 tbsp
• Sugar – ½ cup
• Pineapple (chopped) – 1 cup
• Cardamom powder – 1 tsp
• Ghee – 1 tbsp
• Salt to taste

Method:

For outer dough (மேல் மாவு):

1. Take a pan with 1 ½ cups of water with 1 tbsp of gingelly oil & little salt  and bring it to rolling boil.
2. Take a wide mouthed bowl, put the rice flour ,  add the boiling water slowly to the rice flour, stirring quickly with a whisk. Stop adding water when it reaches the correct consistency.
3. Allow it to cool. Then knead the dough by applying some oil on your palm and keep it covered in wet cloth. Let it sit for 10 minutes.

For Filling (பூரணம்):

1. In a pan, add ghee & sauté the finely chopped pineapple pieces till pineapple becomes tender.
2. Add sugar and stir till both pineapple & sugar some together  like a ball.
3. Add cardamom powder and mix well & switch off.

For making Kozhukattai:

1. Make small balls out of rice flour dough and pineapple stuffing.
2. Take a rice flour dough ball and by applying oil on hand ,flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the stuffing inside and cover this stuffing with the rice dough by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough also.
3. If you find making kozhukattai in this shape difficult, you can make it in semi circular form. Flatten the rice dough on a plastic sheet/ banana leaf greased with oil , place the  stuffing at the centre, then fold the plastic sheet/banana leaf so that the kozhukattai gets folded at the centre. Seal the edges properly to ensure the stuffing does not come out.

Steam the kozhukattais for about 15 minutes and give a standing time for about 5 minutes. Delicious Pineapple Poorana Kozhukattais are ready for Pooja!!

Note:

• Be very careful while adding water to the flour because water quantity will vary depending on the quality of rice used for making flour.
• Rice flour dough should be kneaded well by applying oil so that it should be soft and pliable. Otherwise the outer layer will get cracked or sometimes, becomes hard.
• You can use jaggery instead of sugar but both colour & flavour will get changed.
• Increase or decrease sugar depending on the tartness of pineapple.
• Pineapple essence &  yellow  food colour  can be used which are purely optional. If you add essence, then cardamom powder can be skipped..

Tags: Vinayaka Chathurthi recipes, Pillayar sathurthi festival recipes, Kolukattai recipes, How to prepare stuffed dumplings? How to use Pineapple as stuffing in kozhukattai?, Fruit poorana kolukattai recipe, Fruit stuffed rice dumplings, Annaasi pasha kolukattai recipe, Pillayar chathurthi kolukattai recipes

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Adyar Ananda Bhavan Style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies

Adyar Ananda Bhavan style Bittergourd Chips| Pakarkaai Chips| Karela Chips| Bitter Gourd Crispies is an oil fried snack made with bitter gourd. Kids would love to eat while preparing bitter gourd this way as they tend to avoid this wonder veggie all because of its bitterness. I prepare this chips not very often but may be when I get bored with the regular side dish and crave for something fried. It can also be stored in an air tight container for 2 to 3 days.

Recipe for Adyar Ananda Bhavan style Bittergourd Chips | Pakarkaai Chips | Healthy Recipes:

Cuisine : Indian| South Indian

Category: Snack | Side Dish

Preparation time :10 Minutes

Cooking time : 20 Minutes

Serves  – 2

Ingredients:

• Bitter Gourd (cut into thin slices) – 1 cup
• Besan flour | Kadalai Maavu – 3 tbsp
• Rice flour | Arisi Maavu – 2  tbsp
• Red chilli powder – 1 tbsp
• Turmeric powder – ½ tsp
• Ajwain | Omam (crushed) – ½ tsp
• Fennel (crushed) – ½ tsp
• White sesame seeds | Ellu – 1 tbsp
• Salt to taste
• Oil – For deep frying

Method:

1. Wash bitter gourd in running water and cut into thin slices & keep aside.
2. In a mixing bowl, add all the ingredients except bitter gourd & oil and mix everything well.
3. To this add the bitter gourd slices and mix. Drizzle few drops of water and make sure that the powders just coat the bitter gourd slices.
4. In a broad kadai, add enough oil and heat.
5. Once the oil is hot, take a handful of bitter gourd slices and drop one by one in the oil. Stop adding the slices once the slices spread evenly in the oil.
6. After 2 minutes, just turn them around and fry in medium high flame.
7. Once bitter gourd slices become ¾ th cooked, bring down the flame to medium low and fry till the chips become crispy & golden brown in colour.

Healthy, Crispy Bitter Gourd Chips are ready to munch on during meal time or snack time.

Note:

• Try to select tender bitter gourd and make thin slices as much as possible.
• Don’t keep the flame high at the final stage as the chips will become darker in colour.

Tags: Recipe for making Adyar Ananda Bhavan style Bittergourd Chips, Pakarkaai Chips recipes, Bitter gourd crispies, A2B Bitter gourd chips, Healthy snack Recipes, How to prepare Adyar Ananda Bhavan style Bittergourd Chips at home?, Bitter gourd recipes, Pavakkai recipes, Diabetic friendly recipes, Karela chips recipe

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Instant Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes

Murukku | Chakli is a traditional Indian snack made during festivals like Diwali, Krishna Jayanthi,etc I’m sure everyone has  nostalgic memories related to Deepavali sweets & savouries and one among them is murukku. Now-a-days, we too try to replicate things for festivals like our moms but it is very difficult to do everything from scratch as our moms & grand moms did those days. Ofcourse lot of readymade flours available to help us in this fast world. I don’t dare to buy those to do experiments. But readymade idiyappam flour is the one which I keep stock always for preparing idiyappam for our dinner. Once  I tried the murukkus  with idiyappam flour and they were so light, crisp & soft. From then on, I tried so many times with different brands & every time it came out well. It is a fool proof recipe, even the beginners can try without any fear.
Let us move on to the recipe!

Recipe for Murukku|Chakli using Idiyappam Flour| Easy Diwali Recipes:

Cuisine : Indian| South Indian

Category: Snack

Preparation time : 10 Minutes

Cooking time : 25 Minutes

yields  – 12-15 (medium size)

Ingredients:

• Idiyappam Flour – 1 cup
• Roasted gram dhal| Pottukadalai powder – ¼ cup
• Butter (at room temperature) – 1 tsp
• White sesame seeds  or Jeera – 1 tbsp
• Salt  to taste
• Oil – for frying
• Water – as needed

Method:

1. Heat 2 cups of water in a sauce pan.
2. Dry muruku press with star hole and a flat laddle .Grease both with little oil and keep ready.
3. In the mean time, heat oil in a broad kadai.
4. Sieve idiyappam flour and transfer it into a mixing bowl.
5. Powder pottukadalai in a mixer and sieve. Measure ¼ cup powder and add it to the idiyappam flour. Add salt and jeera|sesame seeds and mix everything well.
6. Add butter and mix well with your hands. Then add hot water little by little and knead into a soft dough.
7. Divide the dough into equal cylinders and place one in the murukku press. Squeeze the dough on the back of the greased ladle in circular pattern.
8. Gently slide this into the hot oil and wait for 2 minutes.
9. When you see the murukku becomes firm in texture, transfer it to the other side and cook till the oil sound stops. Take out and keep on the paper towel.
10. Store in an air tight container once they completely cool.

Soft & crispy murukku is ready for Diwali!

Note:

• Don’t add roasted gram dhal powder more than the quantity mentioned.
• These murukkus tend to drink oil as we are adding hot water in the recipe. Keeping the chaklis on paper towel for sometime helps in draining the extra oil.
• Don’t trun the murukkus as soon as you drop in the oil because that will make the murukku to break.
• I’ve tried chaklis with these brands-“Priyam & Double Horse idiyappam flour”.
• You can add chilli powder, asafoetida as per your choice.

Tags: Murukku recipe, Easy Chakli recipe, Deepavali recipes, easy Diwali Recipes, Murukku with idiyappam flour,  Deepavali Savory recipes, Easy snack recipes,  How to prepare murukku using idiyappam flour?, Murukku with idiyappam flour & pottukadalai powder

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Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes

Pillayarpatti Modhakam | Mothagam is a steamed sweet rice dumpling prepared as Prasadam in Vinayakar temples, especially in Pillayarpatti. Pillayarpatti is famous for the rock cut temple and Karpaga Vinayakar is the main deity there. 

In Karaikudi, we call these sweetened  balls as modhakam but most of the people refer Poorana Kolukattai aka Stuffed sweet dumplings as modhakam. Whatever it may be, Pillayar likes all varieties of kolukattais; so we can prepare both plain & stuffed kolukattais for forth coming Vinayaka Chathurthi festival.

I’ve already posted the recipe for Thengai Poorana Kozhukattai, Spicy Pidi Kolukattai & Karupatti pidi kozhukattai & White Channa Sundal as Ganesh Chathurthi Special recipes.You can check out the recipes Here.

Here we go for the Pillayarpatti Modhakam recipe!

Recipe for Pillayarpatti Modhakam | Karaikudi Mothagam| Vinayaka Chathurthi Recipes:

                          Cuisine : Indian| South Indian

Category: Prasadham|Snack

Preparation time : 1 Hour

Cooking time : 25 Minutes

Serves  – 4

Ingredients:

Raw rice – 1 cup

Moong dhal – ¼ cup

Jaggery (crushed) – ¾  cup

Coconut gratings – ¼ cup

Cardamom powder – 1 tsp

Ghee – 1 tbsp

Water – 2 ½ + ½  cups

Method:

1. Wash raw rice in water and spread on a cotton cloth till the moisture in the rice leaves out completely.
2. Grind the raw rice into coarse rava & keep aside.
3. Dry fry moong dhal in simmer till you get nice aroma & allow to cool.
4. Grind moong dhal also into coarse rava & keep aside.
5. Melt the powdered jaggery in ½  cup of water and strain the impurities, if any.
6. Add 2 ½   cups of water in a heavy bottomed kadai & bring it to boil.
7. Bring the flame to simmer and add both  rava by stirring continuously without forming any lumps.
8. Close the lid and cook for 10 minutes by stirring now & then.
9. When the rava is done, add the melted jaggery and mix everything well.
10. When the dough rolls into thick mass, add ghee, coconut gratings & cardamom powder. Mix everything well.
11. Switch off & allow to cool.
12. Grease your hands with ghee, make lemon sized balls and steam for 10 minutes.

Tasty Modhakam is ready for offering to Lord Ganesh!

Note:

• Rice should be ground to rava consistency.
• Water quantity may vary depending on the quality of rice.
• Store bought rice rava can also be used.
• Don’t steam modhakam for more time as it will harden the balls.

Tags: Modhakam recipe, Pilayarpatti Modhak recipe, Vinayaka chathurthi recipes, Ganesh Chathurthi recipes, Easy kozhukattai recipes, Pillayarpatti Prasadham recipes, Sweet kolukattai recipe, How to make modhakam with rice rava?, How to make Pillayarpatti mothakam?, Easy modhakam recipe

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Sweet Aval Puttu| Sweetened Poha

Sweet Aval Puttu| Sweetened Poha is a healthy, tasty sweet dish made using rice flakes as main ingredient. It is usually prepared as Neivedyam during Hindu festivals like Krishna Jayanthi, Navaratri, Aadi Velli, etc. The recipe is a simple one with minimum ingredients and even a newbie can make this as it doesn’t warrant much effort. 

I’m posting this recipe today as “Sri Krishna Jayanthi|Janmashtami” is going to be celebrated on 5^th Sep, 2015. This festival is observed in remembrance of Lord Krishna’s birth. Krishna is fond of aval, butter and other snack items like murukku, seedai, etc. So it is mandatory to prepare the favourites for a birthday baby on this occasion.  I think we, Indian women love to celebrate this festival as we all see mischievous Lord Kanna in our children. Those who don’t have time to make all the traditional sweets|snacks can easily go for this recipe as it needs minimum time for preparation.

“Happy Gokulashtami to one & all”

Recipe for Sweet Aval Puttu| Sweetened Poha| Krishna Jayanthi Recipes:

Cuisine : Indian| South Indian

Category: Sweet|Prasad

Preparation time : 10 Minutes

Cooking time : 10 Minutes

Serves  – 4

Ingredients:

• Thick aval (poha) – 1 cup
• Milk – ½ cup
• Jaggery (powdered) – ¾ cup
• Coconut gratings – ½ cup
• Cardamom Powder – 1 tsp
• Ghee – 1 tsp
• Cashews – few

Method:

1. Dry fry aval in a heavy bottomed kadai and powder coarsely in a mixie.
2. Transfer the powdered aval to a bowl, add milk and mix well. Keep aside for 10 minutes.
3. In the mean time, melt jaggery with ¼ cup of water and strain the impurities.
4. Heat the strained jaggery syrup so that it forms “Honey” consistency.
5. Add coconut gratings to the jaggery syrup and mix well.
6. After a minute, add the soaked poha & cardamom powder and mix everything well.
7. Switch off , when the mixture forms a puttu consistency.
8. Garnish puttu with ghee fried cashewnuts.

Krishna’s favourite aval puttu is ready for Neivedyam. 

Note:

• The given measure of milk works out for thick poha. If you are using thin variety, just sprinkle little milk over the poha powder.
• You can increase the quantity of jaggery to 1 cup

Tags: Sri Krishna Jayanthi Recipes, Janmashtami Recipes, Festival Recipes, Poha Recipes, How to prepare puttu with aval?, Sweetened aval puttu recipe, How to prepare puttu with thick  aval?, How to prepare puttu with thin poha?, Easy pooja recipes

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Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha

Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha is a healthy, sweet flat bread prepared with sweet potato stuffing.  Sweet potato is my favourite and we eat the boiled potatoes for morning breakfast once in a week during season time. Eating sweet potatoes without any add-ons this way, is better as it is a high calorie veggie. Last time, I bought some extra quantity of these sweet potatoes as they seem to be fresh with a nice pink coloured skin, having this poli in mind. I was really happy that the poli idea worked out very well as they came out super soft, all because of this sweet potato pooranam and no one could find out it was made of sweet potato. Finally I got one more addition to my sweet potato recipes to share with you...

Coming to the recipe,  as I had already posted Coconut Poli | Thengaboli with wheat flour earlier, I’ve used APF | maida for preparing sakkaraivalli kizhangu poli. 

How to prepare Sakkaraivalli kizhangu poli | Sweet potato poli | Shakarkandi sweet paratha...

Cuisine : Indian

Preparation Time: 40 Mins (including standing time, pressure cooking, etc)

Cooking Time: 20-30 Mins

Yields 8-10 Nos.(Medium size)

Serves – 4

Ingredients:

For the outer cover:

• Maida | All purpose flour – 2 cups
• Salt – a pinch
• Turmeric powder – ¼ tsp
• Water - as needed
• Oil – 1 tbsp

For pooranam:

• Sweet potatoes (Medium)  - 2 Nos
• Coconut gratings – ½ cup (optional)
• Jaggery (crushed) –   ½ cup
• Cardamom powder – 1 tsp
• Ghee – 1 tsp + 1 tbsp
• Maida | All purpose flour – as needed for dusting 

Method:

1. In a mixing bowl, add maida, turmeric powder and a pinch of salt. Mix well. Add water little by little and make a soft, pliable dough. Then add oil, mix well and  allow to stand for 30 minutes. Keep the dough covered.
2. In the mean time, wash sweet potatoes in water and pressure cook them with enough water until soft. I left for 3 whistles.
3. Once the pressure subsides, open the pressure cooker and drain the sweet potatoes. Once cooled, remove the skin and mash them without any lumps. Keep aside.
4. Also,  melt  the powdered jaggery in ¼  cup of water and strain the impurities.  Keep aside.
5. In a heavy bottomed kadai, add a tsp of ghee and sauté the coconut gratings for 2 minutes. To this, add the mashed sweet potatoea and mix everything well. Add jaggery syrup & cardamom powder and sauté till everything forms together like a mass. Allow it to cool. Make small lemon sized balls out of this filling.
6. Also make balls out of the dough. Take a dough ball and by applying oil on  hand, flatten it to form like a small bowl (சொப்பு/கிண்ணம்). Keep the sweet potato stuffing inside and cover this stuffing  by gently stretching the edges of the dough so that the filling should get covered completely. Repeat the process for rest of the dough.
7. Roll the above stuffed balls into thin, round discs using roller pin, dusting the ball with maida/ all purpose flour.
8. Place the tawa/skillet on a stove. Let it get heated.
9. Place the rolled boli on the heated tawa, wait for bubbles to come on the surface. Flip it immediately and leave it for a minute.
10. Cook on both sides on high flame, flipping it now and then, by applying ghee on both sides and till it gets cooked completely.

Super soft, tasty Sweet potato poli  is ready to eat!

Note:

•  Coconut gratings are optional.
• Quantity of jaggery depends on the sweetness of sweet potato as well as your taste preference. So adjust accordingly.
• You can use sugar | palm jaggery in place of jaggery. Follow the same procedure, if using palm jaggery. If using sugar, mix with mashed sweet potato and sauté till it forms a ball.
• You can add use wheat flour instead of maida, to make it healthier.

Tags: Boli recipes, Healthy boli recipes, How to make boli using sweet potato? Sweet potato poli recipe, How to make poli using palm jaggery?, Sakarkanthi Obbuttu recipe, festival recipes, Sweet potato stuffed poli recipe, sakkaraivalli poli recipe, sarkarai valli kizhangu poli recipe, how to use sarkarai valli kizhangu for making poli? 

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Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram

Chettinad Kuzhi Paniyaram | Kara Kuzhi Paniyaram | Savoury Paniyaram is a traditional dish and a specialty  from Chettinad cuisine. It is ideal for breakfast, dinner  as well as a tea-time snack. It has been a practice to use idli/dosa batter, sometimes even left-overs  for making these kuzhi paniyarams in many households, including me. But to get the real taste of authentic chettinad kuzhi paniyaram, we need to grind the batter fresh, allow to ferment, do the seasonings and finally make the paniyaram.  Ofcouse, idli/dosa kuzhi paniyaram is also tasty but later would be tastier with  crispy outer & spongy inner. I’m sure everyone would forget to count the numbers, when dipped generously in some spicy  chutney & had on the go.

These kuzhi  paniyarams can be prepared both sweet & spicy. Today, I’ve prepared only the savoury version for breakfast and I’m sharing the recipe for the same.

You can also check out these Kuzhi Paniyaram Recipes...

Spicy Chola Paniyaram | Spongy Jowar Appam | Paniyaram with Sorghum

Dry Fruits Appam/ Dry Fruits Kuzhi Appam/ Dry Fruits KuzhiPaniyaram

Easy Kuzhi Appam/ Easy Kuzhi Paniyaram

Ingredients:

For the Paniyaram batter:

• Raw Rice – 1 cup
• Idli Rice – 1 cup
• Whole Urad Dhal – ½ cup
• Fenugreek seeds | vendhyam | Methi seeds - 1 tsp
• Salt to taste

 For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Shallots ( Finely chopped) – 4 tbsp
• Green chillies (Finely chopped) – 2 tbsp
• Curry leaves (Finely chopped) – 3 tbsp
• Coconut gratings – 2 tbsp
• Oil – as needed for making paniyaram

Method:

1. Wash both rice togehther & urad dhal with methi seeds separately and soak with enough water for 4 hours.
2. After 4 hours, grind urad dhal & methi seeds into a smooth, fluffy batter by adding little water now & then. When the batter is done, take out in a vessel.
3. Grind both rice together into a fine batter by adding water now & then. Collect the rice batter in the same vessel.
4. Add the required salt and mix well. Allow the batter to ferment for 8-10 hours.  The consistency of the batter should be like thick idli batter.
5. When the fermented batter is ready, heat oil in a kadai, splutter mustard seeds, add the finely chopped green chillies, curry leaves  & shallots and sauté for 2 minutes till the onion becomes translucent & release a nice aroma. Finally add coconut gratings, sauté for a while and switch off.
6. Allow the seasonings to cool. Then add the seasonings to the paniyaram batter and mix everything well.
7. Heat a non-stick paniyarakkal and pour ¼  tsp of oil in each hole.
8. Take a ladleful of batter and pour into each hole so that each hole gets filled  ¾ th with the batter.
9. Cook in simmer until the paniyaram gets cooked on both sides by flipping it on both sides.

Chettinad special kara paniyaram is ready! You can enjoy these with any chutney of your choice. I’ve served them with Onion Tomato Chutney.

Note:

• Adjust the consistency of the fermented batter to medium between idli and dosa batter, by adding water.
• The left over paniyaram batter can be used for making dosa.
• The same procedure may be followed with regular idli/dosa batter.
• Those who don’t have the paniyarakkal, can deep fry these paniyarams in oil.

Tags: Chettinad special kara paniyaram recipe, How to prepare kuzhi paniyaram batter?, Chettinad special recipes, Paddu recipe, Guntha Ponganalu recipe,  savoury version of kuzhi paniyaram, Chettinad recipes, Kuzhi paniyaram with dosa batter, kuzhi paniyaram with left over batter., appe recipe, Paniyaram recipes, Spicy Paniyaram recipe, How to prepare chettinad special kuzhi paniyaram? How to prepare batter for preparing chettinad kuzhi paniyaram? 

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Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola

Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola is a deep fried ball prepared with the mashed baby jackfruit pieces, fried gram powder & other spices.  These balls are crispy in their outer cover with a soft, spongy inner and have a nice meaty texture.  No one will find out it is made out of baby jackfruit and will not say “no” to these  yummy koftas. So I’m sure this recipe would be a keeper recipe for those who have a chance of getting these baby jackfruits. They can try this out without any second thought.

As I told you in my previous Jackfruit Recipes, i.e. Palakkai Biryani & Palakkai Kurma, we have this jackfruit tree in our home town. Only yesterday, my sister brought me this year’s batch. Though so many dishes can be made out of this palaakkai, my son is not a big fan of eating curries like kootu, poriyal, pirattal, etc. I was thinking too hard to come up with a recipe which would make him eat. Finally, I came out with a recipe of making these balls.

Let us move on to the recipe.

Ingredients:

• Palakkai pieces – 2 cups
• Garlic (grated)– 1 tbsp
• Ginger (grated) – 1 tbsp
• Green chillies (finely chopped) – 2 Nos
• Garam masala powder – ½ tsp
• Turmeric powder – ¼  tsp
• Cilantro | Coriander (finely chopped)– 2 tbsp
• Salt to taste
• Oil to fry

To Grind:

• Red chillies – 2 Nos
• Fennel seeds – 1 tsp
• Porikadalai | Fried gram – ¾ cup

Method:

1. Peel the skin by applying oil on both hands as well as the knife and  cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces  from darkening. Discard that water.
2. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough fresh water for about 2-3 whistles.
3. Allow the pressure to release, open the cooker and drain out the pieces. Discard the water and keep it aside.
4. Grind porikadalai | pottu kadalai along with red chillies & fennel seeds and keep aside.
5. In a mixing bowl, add the pressure cooked jackfruit pieces and mash them coarse like keema, using masher or with your hands.
6. To this palaakkaai keema, add the ground porikadalai mixture and all other items mentioned above i.e. finely chopped green chillies, coriander leaves,  grated garlic & ginger,  garam masala powder, turmeric powder & salt. Mix everything very well to form a smooth dough. No need to add water.
7. Make small balls out of this dough and keep aside.
8. In a deep bottomed kadai, add oil and heat the oil.
9. Fry the balls in simmer until done.

Your crispy, spongy Palakkai kola urundai is ready to eat! Pala musu kola urundai can be taken as a snack or starter along with any soup or as an accompaniment with rice.

Note:

There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped Palakkai kofta balls.

• There will be no need to add water while making kofta dough. If you cannot make a ball, then drizzle few drops of water and proceed.
• Don’t mash the pressure cooked jackfruit pieces too fine or grind it in a blender. Mashing them coarse will retain the texture of kofta.
• First try with a single ball and if you find the ball gets broken, add some more  porikadalai powder and try again.
• The balls should be fried in simmer otherwise these balls will become black in colour.
• Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.

Tags: Palaakkai balls recipe, Palakkai kola urundai, Chettinad kola urundai recipes, Palakkai kofta balls recipe, Palakkai keema balls, fried Palakkai balls, Palakkai kaima urundai, Baby jackfruit kola urundai recipe, Palaa Moosu kola urundai recipe, Palaa Pinju kola urundai recipe, kofta recipes, Starter recipes, Koftha balls recipes, Kola using baby jackfruit, Kola urundai with raw jackfruit, Palakkai recipes, Raw jackfruit recipes, Baby jackfruit recipes, Recipes using palaa moos, Palaakkaai recipes

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