Crispy Crunchy Spicy Kola Urundai
i will say for three people consistency
Ingredients:
Mutton kaima-200gm
Porigadalai-100gm
Green Chilly- 5 to 6(if you want spicy add another chilly)
Medium Size Onion-1
Spices pattai-3
kraambu-3
kasakasa- 2 tea spoon
Coconut- in 1/2 mudi take quater or take one cup of coconut
Curry leaves - few
Coriander leaves- few
sombu- 1 spoon
Salt
Oil
Procedure:
First wash the kaima using a big filter .wash it three times and filter the water
Grind this kaima in ural or grinder.Ural is best which is rich in taste otherwise go for grinder.
Grind it finely without water it may stick on sides hence remove it and grind it finely.
In this mean time add the porikadalai,green chilly and coconut in big mixie jar.Grind it dry and add curry leaves,coriander leaves,krambu,pattai,sombu,kasakasa,onion.
Grind it as dry and very very lightly add water and make it as thick paste.It has to smell like krambu and pattai hence add more if the smell is missing means
when the kaima becomes a paste add the grinded thick paste into kaima and add salt correctly.
Dont add water in any condition but the check the salt and chilly taste.add it if required
Then all mixed together and grind it fine thick paste if its messy unable to shape urundai by hands add little porikadalai.
When it becomes fine semisolid paste thats able to make small balls off the grinder and keep the paste in a vessel.
Grind it finely without water it may stick on sides hence remove it and grind it finely.
In this mean time add the porikadalai,green chilly and coconut in big mixie jar.Grind it dry and add curry leaves,coriander leaves,krambu,pattai,sombu,kasakasa,onion.
Grind it as dry and very very lightly add water and make it as thick paste.It has to smell like krambu and pattai hence add more if the smell is missing means
when the kaima becomes a paste add the grinded thick paste into kaima and add salt correctly.
Dont add water in any condition but the check the salt and chilly taste.add it if required
Then all mixed together and grind it fine thick paste if its messy unable to shape urundai by hands add little porikadalai.
When it becomes fine semisolid paste thats able to make small balls off the grinder and keep the paste in a vessel.
This recipe is very easy one.
Take a big plate and little oil in small vessel.
Apply little oil on your hands and then create small small balls and keep it in plate.
When all balls are completed you can kept in fridge for 20minutes just increase the temperature of thre fridge at that time.
When you take the balls then reduce the fridge temprature.
The balls all become thick.
Now take a kadai add refined oil when its boiled put the balls one by one.Put 8 balls in each time.
Please keep the flame medium or low.then and there stirer the balls in oil then only all sides will be cooked well.
When its dark brown take it mostly adding porikadalai wont absorbs oil hence you will feel the crispyness
Then your yummy yummy crispy crunchy spicy kola urundai will be ready
wow looking crunchy and crispy
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