GOING BANANAS!
INGREDIENTS
FOR THE MASALA KUZHAMBU / GRAVY
7. Stir in the chopped tomatoes, sambar powder, salt and sugar.
8. Cover and cook on low flame stirring now and then.
10. Cook till the gravy turns bright red in colour and switch off flame.
5. Add salt, sambar powder and cumin seeds.
6. Mix gently,
7. Heat oil in a kadai and fry the vaazhaikkai urundais / koftas gently till they become golden in colour.
VAAZHAIKKAI URUNDAI MASALA KUZHAMBU
My granddaughter loves to help me cook and she loves to eat koftas. I wanted to prepare a raw banana dish for the next banana post. And a bulb flashed in my head! 'Banana Koftas!' Wow! 'One stone two mangoes!' The next minute granddaughter and grandmother were busy raising a storm in the kitchen ! And here is Vaazhaikkai Urundai Masala Kuzhambu!
Onion - 1
Tomatoes - 4
Oil - 2 tbsps
Ginger - 1 small piece
Garlic - 2 pearls
Cumin seeds - 1 tsp + 1/2 tsp
Cinnamon - 1 small piece
Turmeric powder - 1 pinch
Turmeric powder - 1 pinch
Sambar Powder - 2 tsps
Sugar - a pinch
Salt - 2 tsps
Milk - 1 cup
Salt - 2 tsps
Milk - 1 cup
Coriander leaves
METHOD FOR PREPARING THE MASALA KUZHAMBU/ GRAVY
1. Chop the tomatoes into small pieces and keep aside.
2. Peel and chop the onion into chunks.
3. Grind the chopped onion with peeled ginger, peeled garlic, 1 tsp cumin seeds, turmeric powder and cinnamon into a coarse paste.
4. Heat oil in a kadai and add half tsp of cumin seeds.
5.When the cumin seeds splutter add the coarsely ground onion paste and keep stirring.
6. Let the paste become golden in colour emanating a pleasant aroma.
8. Cover and cook on low flame stirring now and then.
9. When the tomato disintegrates into a slushy paste add milk.
10. Cook till the gravy turns bright red in colour and switch off flame.
INGREDIENTS
FOR THE URUNDAIS / KOFTAS
Raw bananas - 2
Salt - 1/2 tsp
Sambar powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - for frying
METHOD FOR PREPARING THE URUNDAIS /KOFTAS
1. Cut the raw bananas into two or three pieces along with the peel.
2. Immerse in water and boil till the banana pieces are just cooked.
3. Drain and cool well.
4. Grate the cooked and cooled bananas.
5. Add salt, sambar powder and cumin seeds.
6. Mix gently,
and form into small lemon size balls without pressing hard.
7. Heat oil in a kadai and fry the vaazhaikkai urundais / koftas gently till they become golden in colour.
8. Drain them well.
9. Drop the urundais / koftas into the hot masala kuzhambu / gravy and garnish with chopped coriander leaves.
Enjoy the hot Vaazhaikkai Urundai Masala Kuzhambu with your favourite rice or roti.
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