THAI PUMPKIN CURRY

     Thai Pumpkin Curry is a popular Thai style Curry prepared with Red Curry Paste and Coconut Milk. Curry Pastes serves as a basic component of Thai cuisine and they are used as the base for many Thai Soups, Curries, and Stir-fries. This Thai Pumpkin curry is an authentic recipe prepared with freshly pound Thai Red Curry Paste.
      The secret behind the most authentic and flavour filled fragrant Thai Curry Paste is that they are traditionally pounded in a Mortar and Pestle. Though a cumbersome and slightly time-consuming process, the results are quite rewarding that we would never opt for grinding the ingredients in a Mixer-grinder/Food processor. The reason behind is that the slow method of pounding the ingredients in a Mortar and Pestle releases the natural oils from the ingredients giving out an overwhelming taste and flavour.
      Thai Pumpkin Curry is usually prepared along with Chicken/Pork/Shrimps in the Curry.  But in this recipe, I have used only the Yellow Pumpkin.  This Curry is very mild with notes of flavours from the herbs and aromatics. The mild and natural Sweetness of the Pumpkins and Coconut Milk gives a unique taste to this Curry. This is one dish that tastes great the next day and it is because the longer you simmer it or reheat it, the curry gets thicker and the pumpkin absorbs the flavours along with few pieces of Pumpkins getting dissolved into the Curry making it more tastier and flavour filled.

For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai
Course - Side Dish
Spice Level  - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30 - 45 Minutes
Cooking Time - 15 -20 Minutes

HOW TO COOK THAI PUMPKIN CURRY

INGREDIENTS :

Pumpkin - 1 Cup
Birds-eye Chillies - 1 No.
Fish Sauce - 1 Tbspn
Kaffir Lime Leaves - 5-6 Leaves
Thai Basil - Few
Coconut Milk - 11/2 Cups

For Red Curry Paste :

Dry Red Chillies - 6-8 Nos.
White Peppercorns - 3 Tspn
Cumin Powder - 1/2 Tspn
Coriander Powder - 1/2 Tspn
Shallots - 4-5 Nos.
Garlic - 8-10 Cloves
Belacan(Shrimp Paste) - 1/2 Tspn
Fresh Coriander Root - 1 Tbspn
Lemon Grass - 1 Stalk
Galangal - 1" Piece
Kaffir Lime Peel - of 1/2 Lime
Salt - To Taste
Gula Melaka(Palm Sugar) - 1 Small Piece

METHOD :

For Red Curry Paste :

• Pestle and Mortar work well for the process.
• First pound the dry ingredients, starting with White Peppercorns until they are finely ground.
• Follow it with Cumin Powder and Coriander Powder.
• Pound all the ingredients together until they are finely ground.  
• Once done, empty it from the Mortar into a bowl and keep it aside.
• Soak Dry Red Chillies in hot water for about 10-15 Minutes.
• Cut the soaked Dry Red Chillies into small pieces and pound them adding a teaspoon of Salt with a Mortar and Pestle.
• Pound the Dry Chillies for about 5-8 minutes or until they are finely ground and the natural Oils from the Chillies are fully released.
• Once the Dry Chillies are pound well, add finely chopped Shallots, Garlic, Lemon Grass, Galangal, Fresh Coriander Roots and Kaffir Lime Peel into the Mortar.
• Pound all the ingredients until they are ground into a fine paste.
• The Paste should be finely ground without any lumps.
• Finally add the Shrimp Paste, Palm Sugar and mix well.
• Adjust the amount of Salt if necessary.
• Remove the Thai Red Curry Paste from the Mortar and keep it aside.

For Thai Pumpkin Curry :

• Cut Pumpkin into wedges along the groves.
• Remove the skin and seeds.
• Cut the Pumpkin into 1" Cubes.
• Pour half of the Coconut Milk into a deep Pan.
• Add the Red Curry Paste to the Coconut Milk and mix well.
• Boil this on a low flame for few minutes stirring occasionally until Oil separates from the mix and the raw flavour goes.
• Add Pumpkin Cubes along with the rest of the Coconut Milk and water.
• Drizzle Fish Sauce and mix well.
• Cook this over a low flame until Pumpkins turn soft.
• Add thinly sliced Birds-eye Chilli, Kaffir Lime Leaves, Thai Basil to the Thai Pumpkin Curry.
• Give a quick stir and immediately switch off the flame.
• Serve this thick & creamy Thai Pumpkin Curry with steamed Fragrant Rice.

NOTES :

• Yellow Pumpkin/Winter Squash suits best for this Thai Pumpkin Curry.
• Can also add 1/2 a Cup of Chicken Pieces/Pork/Shrimps along with Pumpkins in this recipe.
• White Peppercorns gives a nice flavour keeping the spiciness mild without changing the colour of Thai Red Curry Paste.
• Can Substitute it with White Pepper Powder.
• Adjust the amount of Fish Sauce to suit your preference.
• Adjust the number of Dry Chillies to suit your spice level.
• Thai Pumpkin Curry should be Creamy and thick with a mild sweetness from the pumpkin.
• So add Coconut Milk as you prefer and adding Palm Sugar is truly optional.
• Can use fresh Coconut milk or store bought.
• For HOW TO MAKE FRESH COCONUT MILK, Click here...

BREAD VADAI

     Bread Vadai is a quick snack which can be incorporated within no time.  All you need for this recipe are few pieces of Bread and some seasonings to spice it up and there you go with a Crunchy & tasty evening tea-time snack.
     This recipe is essentially a home-style dish.  Most of us would have grown up in homes where some sort of homemade snack is prepared at some point or the other.  Different types of  Snacks/Fritters like Masal/Paruppu Vadai, Medhu/Ulundhu Vadai, Ragi Vadai, Tapioca Vadai, Pakodas, Bajji, Bonda, Samosa, Cutlets, Cheeyam, Pazham Pori(Banana Fritters), Sukhiyan etc., & etc., come into the show.  Some snacks suit well as a Tea time Snack and some simply go along well with Rice & Curry for a Lunch Menu. Some snacks are prepared as Naivedhyams(Offering to God). Most of these snacks are even served in restaurants or roadside stalls, but only certain snacks evolve and exist within kitchens and this Bread Vada is uniquely home-made.
    A rainy day gives an absolute excuse for Hot and Spicy Fritters to pair with hot Coffee/Tea. A hint of a shower and your instant craving for some crispy little snack could be well matched with this instant Bread Vada recipe.  Serve it along with some Coconut Chutney/Sambar or simply bite it up with a Cup of Hot Coffee/Tea.

For more Recipes on SNACKS, Click here...


Cuisine - South Indian
Recipe Type - Snacks
Spice Level  - Low
Difficulty - Easy
Yields - 12 - 15 Bread Vadais
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 10-15 Minutes

INGREDIENTS :

Bread - 4 Slices
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Yoghurt/Curd - 2-3 Tbspns
Salt - To Taste
Oil - For Deep Frying

METHOD :

• Pulse the Bread Slices in a mixer grinder/food processor or in a small blender jar to coarse crumbs.
• Take these breadcrumbs in a bowl.
• Add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
• Add finely chopped Curry Leaves and Coriander Leaves along with Salt & Asafoetida Powder.
• Add few teaspoons of Yoghurt/Curd at a time and knead it into a tough dough.
• Heat Oil in a pan.
• Take lemon sized Bread Vadai mix and flatten them with your hands.
• Drop the shaped Bread Vadais into the hot oil and deep fry them until they turn into golden brown colour.
• Drain them on paper towels.
• Serve them hot with Coconut Chutney or with any Sauce/ Ketchup of your choice.
• Goes well along with hot-hot Coffee or Tea. 

NOTES :

• If the mix gets watery can add few teaspoons of Rice Flour/Semolina or simply add one/two crumbled bread slices
• Adjust the amount of Spiciness according to your preference.
• Do not leave the Bread Vadai Mix for a longer time, this may make the mix a bit watery and the Vadais would not turn Crispy and would absorb a lot of oil.
• Fry the Bread Vadais immediately once the Vadai mix is ready.
• Can also add finely chopped vegetables like Carrot, Beans/Cabbage along with the Seasonings.

EGG KURMA

     Egg- the Ultimate Convenience Food, best God Created food according to my son, unanimously preferred food item at home. All these things make Egg one of the most frequented food item at home.  These nutritious and culinary versatile Egg fits into any recipe it is added into. Eggs are easily adaptable and can be converted to any dish which suits your whims and fancies that fit your palate.
     Egg Kurma is a simple Curry rich with overwhelming taste & flavours.  This recipe of Egg Kurma is a South Indian version. Boiled Eggs are added to fragrantly sauteed Spicy Masala and ground Coconut, Poppy Seeds(Khus Khus) and Cashew paste which gives a rich texture to the Curry. This is a simple recipe which goes along with both Roti & Rice. Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam. It goes hand in hand with Ghee Rice, Peas Pulao, Biriyani, Jeera Rice etc.,
    This Egg Kurma recipe would eggcellently satisfy your appetite, impress your mind with a contentedness making you feel happy and full.

For more EGG Recipes, Click here...

Cuisine - South Indian
Recipe Type - Curry, Gravy
Course - Side Dish
Spice Level - Medium
Difficulty - Low
Serves - 3- 4
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 30-45 Minutes

HOW TO MAKE EGG KURMA

 

INGREDIENTS :

For Egg Kurma :

Eggs - 6 Nos.

To Saute :

Onion - 1 No.
Curry Leaves - 2 Sprigs
Bay Leaf - 1 No.
Fennel Seeds - 1/2 Tspn
Turmeric Powder - 1/2 Tspn
Red Cilli Powder - 1 Tspn
Coriander Powder - 2 Tspn
Yoghurt/Curd - 1 Cup
Salt - To Taste
Oil - 2 Tbspn

For Masala :

Onion - 1 No.
Garlic - 6-8 Cloves
Ginger - 1" Piece
Green Chillies - 3 Nos.
Tomato - 1 No.
Cloves - 3 Nos.
Cinnamon - 1" Stick
Fennel Seeds - 1 Tspn
Cardamom - 2 Pods

For Coconut Paste :

Coconut -1/2 Cup
Cashew nuts - 10 -12 Nos.
Poppy Seeds(Khus Khus) - 2 Tbspns

To Garnish : 

Coriander Leaves - Few
Mint Leaves - Few

METHOD :

• Hard boil the Eggs and keep them aside.  
• Peel them and cut it into two halves. 
• Grind the ingredients mentioned under 'For Masala to a fine paste and keep it aside.
• Soak Poppy Seeds in 1 Tbspn of water for about 10-15 minutes and grind it along with grated Coconut and Cashew nuts to a fine paste.
• Heat Ghee/Oil in a Pan, splutter Fennel Seeds and Bay Leaves.  Saute Onions and Curry leaves in low flame until onions turn translucent.
• Pour in the ground Masala and saute it in low flame until raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while in low flame until fragrant and oil separates from the mix.
• Pour Curd/Yogurt and mix well.
• Leave this on a low flame for few minutes.
• Pour in the ground Coconut Paste and mix well.
• Add Salt and a pinch of Sugar.
• Allow it to boil on a very low flame until raw flavour goes, stirring occasionally.
• Finally, add  boiled Eggs and
• Remove from fire and garnish it with finely chopped Coriander & Mint Leaves.
• Serve Egg Kurma hot with any dish of your choice.
• Egg Kurma goes well with Roti, Chapati, Parotta, Idli, Dosa, Uthappam, Idiyappam &Appam.
• It is a good accompaniment for rice dishes like Ghee Rice, Peas Pulao, Jeera Rice etc.,

NOTES :

• Can cook the same Kurma recipe with any classic vegetables.  
• Can add whole hard boiled eggs or cut them into halves.
• If adding full eggs, then cut small slits over the egg whites, so that the egg absorbs the flavour of the curry.
• Adding Yogurt is optional, but it gives a good texture to Egg Kurma.
• Adjust the number of green chillies to suit your spice level.
• Soaking the Poppy seeds prior to grinding yields a thick coconut paste.
• Do not over boil or cook on a  high flame, once coconut paste is added to the Curry. This can curdle the Curry and make it watery.
• Can splutter whole spices instead of grinding them along with Onion and Tomato.
• Adding a pinch of Sugar will balance the taste of Egg Kurma.

EGGPLANT STIR FRY

     Eggplant/Brinjal/Aubergine, a versatile vegetable with rich meaty texture suits well in any dish you add.  Eggplant cubes are stir-fried on a very low flame along with fragrant spices until you get the perfectly roasted eggplants.  This is a No Onion- No Garlic recipe and this Eggplant/Brinjal stir fry is not mushy too.  This is a simple and easy Eggplant/Brinjal Stir-fry prepared with less oil.
     This Eggplant/Brinjal Stir-fry goes well with both Roti and Rice, especially it is compatible with Curd Rice. This Spicy Stir Fry can be served this along with Rice & Sambar/Rasam/Curry too.   Whenever I make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham, most frequented side dish would be Crispy and Spicy Potato Fries. These Eggplant/Brinjal Stir Fry also goes hand in hand to spice up the menu.
      


Cuisine : South Indian
Course : Side dish
Spice Level : Moderate - High
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

 Eggplant/Brinjal - 3-4 Nos.(Long Variety)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tspn
Garam Masala / Kitchen King Masala - 1 Tspn
Cumin Powder - 1/2 Tspn
Oil - 2 Tbspn
Salt - To Taste.

METHOD :

• Wash and cut Eggplant/Brinjal into cubes.
• Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
• Heat Oil in a Non-stick Pan.  Let the oil fume.
• Reduce the flame to a low level and allow it to cool down for few minutes.
• Add the Eggplant/Brinjal cubes to the oil, sprinkle some salt over it and give a toss.
• Leave this on a medium flame until Eggplant/Brinjal cubes are cooked, stirring occasionally.
• Once the Eggplant/Brinjal are cooked, add Turmeric Powder, Red Chilli Powder, Garam Masala/Kitchen King Masala and Cumin Powder and give a quick stir.
• Toss them up well until all the Eggplant/Brinjal cubes are coated well with the spices.
• Allow it to fry on a low flame until Eggplant/Brinjal turn slightly crispy and the spices turn fragrant.
• Serve hot with any rice type of dish.

NOTES :

• At high temperature, volatile compounds, such as free fatty acids, and short-chain degradation products of oxidation come up from the oil, so allow it to fume up.  
• If the vegetable stick to the bottom of the pan, then add some more oil.
• Sprinkling salt to the vegetable immediately when you toss them into oil, can help avoid the vegetable sticking to the pan.( To an extent)
• Adjust the amount of spiciness to your preference.
• Any variety of Eggplant/Brinjal/Aubergine can be used for the recipe.
• Can prepare the same recipe with Okra/Ladies Finger, Potatoes etc.,

JAPANESE GARLIC FRIED RICE

     What is the difference between the fried rice catered around the world? I have felt that the basic difference is the RICE used to cook the fried rice, followed by the SAUCES used to flavour the rice, least to mention the UTENSIL used to cook Fried Rice - Chinese Woks /Japanese Tepan Iron Griddle. And lastly, it really depends on where and who’s cooking – every geographical region/country and every single person has got their own version. Fried Rice as such has originated from China and has travelled to the length and breadth of the world with Chinese immigrants and has taken twists and turns to suit the local palates.
     Japanese Garlic Fried Rice called as 'CHAHAN/YAKIMESHI' is a Garlicky and Buttery Fried Rice served with fried Garlic toppings, which adds an extremely wonderful smoked flavour from fried garlic. Japanese Garlic Fried Rice is a little starchier due to the Japanese short grain used to cook this fried Rice.  Garlic is the other main ingredient in this dish which imparts the wonderful garlicky flavour in the Fried Rice.  Besides using garlic in Fried Rice, it is also topped with crisply fried Garlic flakes which impart the basic essence of the dish that makes it unique from other Fried rice recipes.
     With almost no other ingredient/condiment to heighten up the intensity, this Japanese Garlic Fried Rice is unbelievably easy to prepare within no time and it tastes absolutely divine. You can serve this aromatic Japanese Garlic Fried Rice as such or with any other preferred side dishes.

For more FRIED RICE RECIPES, Click here...

Cuisine - Japanese (South East Asian)
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 15 -20 Minutes

HOW TO MAKE JAPANESE GARLIC FRIED RICE - CHAHAN

INGREDIENTS :

For Japanese Garlic Fried Rice :

Japanese Short Grain Rice - 2 Cups(Cooked)
Eggs - 2 Nos.
Shimeji Mushrooms - 1 Small Bunch
Garlic - 6-8 Cloves
Ginger - a Small Piece
Light Soy Sauce - 1 Tbspn 
Oyster Sauce - 1/2 Tspn(Optional)
Shaoxing Wine/Mirin - 2 Tbspn
Salt - To Taste
Sugar - 1 Tspn 
Oil - 2-3 Tbspn

To Garnish :

Scallions/Chives - Few Stalks

METHOD :

• Cook the Japanese Short Grain Rice as per instruction and allow it cool.
• Heat 2 Tspn of Oil in a large pan, fry or scramble the Eggs.  
• Remove it from the pan and keep it aside.
• Heat Butter/Oil in a pan and deep fry chopped Garlic slices(4-5 Cloves) until it turns slightly golden brown in colour and fragrant.
• Remove it from oil and keep it aside.
• Heat the remaining oil and sauté finely chopped Garlic and Ginger until they are aromatic. 
• Add Light Soy Sauce, Oyster Sauce and give a quick stir.
• Add in the Shimeji Mushrooms to the above and toss it briefly on a low flame until it cooks.
• Add cooked Rice, along with Salt and a pinch of Sugar. 
• Drizzle Shaoxing Wine/Mirin over the rice.
• Mix it well until every grain is well coated with the sauces.
• Stir in Scrambled Eggs to the rice. 
• Sprinkle White Pepper Powder to the above and give a quick stir.
• Fry the Japanese Garlic Fried Rice on a high flame for few minutes. 
• Switch off the flame. 
• Garnish the Japanese Garlic Fried Rice with fried Garlic Slices and Scallions.
• Aromatic Japanese Garlic Fried Rice/Chahan can be served hot with any dips, sauces.
• Or Simple serve it with Tamagoyaki or Nasu Furai or any other side dishes of your choice.

NOTES :

• Any fragrant long-grained rice variety can also be substituted for the Japanese short grained rice for this recipe.
• Use a day old cooked rice for best results. Obviously, keep them refrigerated.
• Butter gives a better flavour to the dish.
• This Japanese Garlic Fried Rice is mildly flavoured dish with not much of added ingredients and condiments.
• Adjust the number of Garlic, to suit your taste preference.
• Can also add Shrimps, Chicken Pieces, Fish or any other Seafood. 
• Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice.

VAZHAIPOO KOLA URUNDAI

     If you have a lot of patience and all the more if you are health conscious, then Vazhaipoo Kola Urundai is one fried snack which would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. But it is a cheap option available which can be converted to mouthwatering and nutritious dishes including Vazhaipoo Vadai, Vazhaipoo Kola Urundai, Vazhaipoo Dosai/Adai, Vazhaipoo Poriyal, Kootu, Usili etc.,
    The major reason behind any of the Banana/Plantain/Plantain Flower/Stem Recipes is the Banana Tree in my backyard.  Whenever a whole lot shoots up, the first thing I do is to devour the wonderful smell of Plantain Flower.  It is an exotic smell I love the most, then comes the nectar from the blossoms. I wait until all the Bananas sprout out from the flower until they are fully formed and then I cut the Plantain Flower from the tree. I have never bought them from Market.
     You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.
   

HOW TO CHOOSE A BANANA BLOSSOM :

• Select a firm one with tightly packed petals.
• The Blossom should be Purplish Red in colour.
• Make sure it is not wilted off or decayed.
• If storing in a refrigerator wrap it up with a cling/plastic wrap.

CLEANING :

     The Purplish Leaf like part of the Blossom is called the 'Bracts'. First, peel of the bracts, beneath these you can see a row of delicate light-yellow coloured Florets.  Remove the florets and immediately soak them in an acidic water to avoid discolouration and bitterness. Continue to peel the bracts and remove the florets until you see a pale yellow coloured centre portion once the leaves become too small to peel. Trim the stem and discard it. Once sliced it will produce a sticky white sap. Finely chop them or cut them into the desired shape to suit your recipe and immerse it immediately in acidic water and let sit for 30 minutes to remove the bitter sap and avoid browning.
     What you need to clean are the light -yellow colour florets.  We have to remove the thin sticks in the centre called Pistils and the outermost small scale like petal called Calyx.  Remove the Pistils and the Calyx from the florets. Soak the cleaned florets in an acidic water for at least 30 minutes.  Before using them rinse in cold water, drain and squeeze out excess water.

SOAKING IN ACIDIC WATER :

Banana Blossom - 1 No.
Cold Water - 4 Cups.

Any Acidic Medium :

Salt - 1 Tbpsn/Lemon - 1/4 Cup/Vinegar - 1/4 Cup

• Simply soak the cleaned florets in Salted Water.
• Instead of Salt can also add Lemon Juice/Vinegar.
• Soaking the cleaned florets in Acidic water will avoid discolouration and bitterness.

     Once the Blossoms are cleaned, the job gets much easier.  Finely chop them or grind it and use them in your recipe.  These Vazhaipoo Kola Urundai/Banana Blossom balls do whole justice to the recipe and it would be hard to find whether the Kola Urundai is prepared with Meat/Banana Blossoms.  For a more vegetarian versions of Mutton Kola Urundai, can try the same recipe with Beetroots/Carrots too.

Cuisine - Chettinad (Tamilnadu, South India)
Course - Starter, Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 30- 45 Minutes
Soaking Time - 30 Minutes - 1 hour
Cooking Time - 30-45  Minutes

INGREDIENTS :

Plantain Florets - 2 Cups
Shallots - 15 Nos.
Garlic cloves - 8-10 Nos.
Ginger - 1" Piece
Curry leaves - 2 Sprigs
Coconut grated - 1/2 cup
Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup
Egg - 1 No.(Optional).
Oil - 2 Tbspn ( to saute)
Salt - To Taste

Spices :

Dry Red Chillies - 12 Nos
Fennel Seeds - 2 Tspn
Cloves - 5 Nos.
Cinnamon 1" piece - 2 Nos.

To Deep Fry :

Oil

METHOD :

• Dry roast all the ingredients under spices on a low flame for few minutes and grind it into a fine powder and keep it aside.
• Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
• Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until onions turn translucent.
• Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
• Add grated Coconut and fry for few more minutes.
• Add finely chopped Florets and salt to the above and fry until there is no water content in the mix and it is totally dry.
• Saute it for few minutes until the florets are cooked.
• Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
• Remove from fire and allow it to cool.
• Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer. 
• Add an egg to the above and mix well.
• Make small balls out of the mix and keep it aside.
• Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Vazhaipoo Kola Urundai/Banana Blossom balls one by one into it.
• Just add enough Vazhaipoo Kola Urundai/Banana Blossom balls into the oil, do not overcrowd the pan.
• Do not disturb or try to turn the Vazhaipoo Kola Urundai/Banana Blossom Balls for few minutes.
• Keep the flame at medium and fry the Vazhaipoo Kola Urundai/Banana Blossom Balls.
• When they are half done turn them around slowly and fry them until they are golden brown.
• Remove from oil and drain them on a paper towel.
• Serve Vazhaipoo Kola Urundai/Banana Blossom Balls hot.

NOTES : 

• Clean the florets and keep them soaked in acidic water until you use them.
• Dry roasting and powdering the spices will give a nice flavour.
• Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder, this will tend to make the Vazhaipoo Kola Urundai/Banana Blossom balls hard.
• Do not add water to cook the Banana Florets.
• The mix should be dry with no water content.
• Pottukadalai powder is mainly added to remove the wetness of the mix.
• Do not add water while grinding too.
• Water content will break the Vazhaipoo Kola Urundai/Banana Blossom balls in oil while frying them and tend to observe a lot of oil.
• Care should be taken, not to break the Vazhaipoo Kola Urundai/Banana Blossom balls while turning them in the oil while frying.
• Adding eggs will make them crispy. But for a totally vegetarian version, you can avoid adding eggs.
• But then oil tends to bubble up while frying the next batches.
• To avoid this add a piece of tamarind into the hot oil.
• I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Vazhaipoo Kola Urundai/Banana Blossom balls. It is totally optional.