Palakkai kolaurundai is a delicacy In chettinad cuisine. I made this recipe two months back. I forgot to post this recipe. My mom brought palakkai from my native. I made palakkai kolaurundai and palakkai kootu. Two days back my followers asked me the recipe.So I posted it. In Chennai you get palakkai in surya and kovai pazhamuthir nilayam.
Let us see how to make Palakkai Kolaurundai
Ingredients:
- Palakkai chopped – 2 cup
- Salt – to taste
- Turmeric powder – ¼ tsp
- To grind
- Oil – 2 tsp
- Clove – 1
- Cinnamon – a small piece
- Khus khus – 1 tsp
- Fennelseed – 1 tsp
- Cashews – 8
- Fried gram – 5 tblsp
- Garlic – 5 flakes
- Ginger – ½ inch
- Greenchilli – 2
- Redchilli – 2
- Small onion – 5
- Grated coconut – 2 tblsp
Method:
Cutting the palakkai is a laborious job. Grease the palm and knife with oil. First cut the outer layer of the palakkai. Then cut into small pieces. Pressure cook palakkai with salt and turmeric powder for two whistle. Drain the water and set aside to cool. Heat oil in a frying pan and add all the ingredients under “to grind” and sauté for about few minutes. Set aside to cool. Add it in the mixer jar and grind it nicely. Mash the cooked palakkai with hands. Add mashed palakkai, ground powder and salt in a bowl and knead in to a smooth dough. Make lemon size balls out of it. Heat oil in a frying pan and deep fry the balls to golden brown. Serve as a snack or serve with rice and sambar.
Note:
If the palakkai is hard you can grind it in the mixie coarsely.
If the dough is watery you can add fried gram powder.
Adjust the spices according to your taste.
Add salt carefully because we added salt while cooking palakkai.
Leave a Reply