Vazhakkai Kola Recipe
The vazhakkai kola is a snacky preparation that is often prepared and served in south india. Made with raw bananas, the vazhakkai kola is a deep fried pakoda like prepartion that may be served as an accompaniment to meals to. The kola is cooked with mashed bananas with spices, onions and green chilies with almond paste and deep frying.
Ingredients
500 gm raw banana (approximately)
50 gm grated coconut
50 gm almonds, blanched and made into paste
20 gm almonds, chopped
2 gm cinnamon powder
4 gm peppercorns, powdered
4 gm aniseed powder
1/2 a nutmeg, grated
2 green chillies chopped
240 gm onion, chopped
25 gm garlic paste
2 tbsp coriander leaves, chopped
1 tbsp mint leaves, chopped
Juice of 1 lime
60 ml oil and oil for deep frying
Salt to taste
Directions
Roast grated coconut in pan on slow fire till it turns golden.
Keep aside.
Boil bananas with skin till the skin splits and bananas are fully cooked.
Remove, peel and mash coarsely.
Heat 60 ml oil in a pan, toss in the chopped onions, green chillies and garlic paste.
Saute for 2 minutes or till onions turn translucent.
Toss in chopped almonds and saute further for 30 seconds.
Pour in the mashed bananas.Add all the powdered masalas, chopped mint, coriander leaves and lemon juice.
Mix well.
Mix in the almond paste and salt.
Check seasoning.
Remove from heat and keep aside to cool.
Shape into even-sized balls.
Deep fry till golden in medium hot oil.
Serve hot.
Keep aside.
Boil bananas with skin till the skin splits and bananas are fully cooked.
Remove, peel and mash coarsely.
Heat 60 ml oil in a pan, toss in the chopped onions, green chillies and garlic paste.
Saute for 2 minutes or till onions turn translucent.
Toss in chopped almonds and saute further for 30 seconds.
Pour in the mashed bananas.Add all the powdered masalas, chopped mint, coriander leaves and lemon juice.
Mix well.
Mix in the almond paste and salt.
Check seasoning.
Remove from heat and keep aside to cool.
Shape into even-sized balls.
Deep fry till golden in medium hot oil.
Serve hot.
