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Vazhakkai Kola Urundai Recipe | Raw Banana Kofta | Vegan Meat Balls

Vazhakkai Kola Urundai or Raw Banana Kofta made using plantains.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Snacks
Cuisine South Indian
Servings 15 balls


  • Vazhakkai or Raw banana - 1
  • Garlic pods – 4 to 5
  • Pottukadalai or roasted gram - 1/4 cup
  • Fresh grated coconut – 1/4 cup
  • Red chili powder – 1 tbsp
  • Fennel seeds – 1 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – to deep fry


  • Using a mixie jar, finely powder the roasted gram dal and keep it aside.
  • Crush the garlic pods and keep it ready.
  • Wash the vazhakkai and trim the edges. Cut it into two horizontally and pressure cook in enough water for 4 to 5 whistles.
  • Once the pressure releases, remove the plantain pieces and peel off the skin. It will easily come away.
  • Now either grate the plantain or mash it well using a fork and keep it aside. I grated it as it will be even and easier to mix as well.
  • In a skillet, heat 2 tsp oil.
  • Add fennel seeds and when it sizzles, add the crushed garlic pods and sauté till it changes color. Switch off the stove.
  • Immediately add the red chili powder and sauté for 5 seconds to mix well. This will prevent the powder from getting burnt.
  • Add grated coconut and sauté in the heat of the pan itself till everything gets mixed well. Let the mixture cool completely.
  • Transfer this to a mixie jar and grind well. You may use 1 or 2 tsp water to grind and no more than that.
  • Add the grated vazhakkai or raw banana, salt and grind using the whip button at regular intervals till everything gets mixed well.
  • Transfer the ground mixture to a bowl. It will be sticky to your touch.
  • Add powdered roasted gram little by little and begin to knead with your fingers, crushing any thick pieces of raw banana. This will take less than 2 mins.
  • There will come a stage when the mixture does not stick to your fingers anymore. Check salt now and add more if necessary.
  • Make small balls to the size of a gooseberry and set aside.
  • Keep the balls covered to prevent from drying out.
  • Heat a pan with oil for deep frying.
  • When hot drop 5 to 6 balls at a time and deep fry till golden brown.
  • Drain onto a kitchen paper.
  • Vazhakkai kola urundai is ready.
  • Serve hot either as a side dish to rice or as a kofta in gravy or as a snack with some tomato ketchup.