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Chettinad Palakkai Kolaurundai Recipe

Discussion in 'Recipes and Cooking Tips' started by smartteddy, Nov 18, 2017.

  1. smartteddy

    smartteddy Administrator Staff Member

    Dec 10, 2016

    Palakkai Kolaurundai Ingredients:
    Palakkai chopped - 2 cup
    Salt - to taste
    Turmeric powder - ¼ tsp
    To roast and 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
    Palakkai Kolaurundai 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” in the same order 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 or plate 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.

    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.

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