Chettinad Palakkai Kolaurundai

Palakkai Kolaurundai
Palakkai Kolaurundai
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

Palakkai Kolaurundai

Preparation time - 30 minutes
Cook time - 30 minutes
Serves - 4
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.
Palakkai Kolaurundai

Heat oil in a frying pan and add all the ingredients under “to grind” in the same order and sauté for about few minutes.
Palakkai Kolaurundai

Set aside to cool. Add it in the mixer jar and grind it nicely.
Palakkai Kolaurundai

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.
Palakkai Kolaurundai

Heat oil in a frying pan and deep fry the balls to golden brown. Serve as a snack or serve with rice and sambar.
Palakkai Kolaurundai

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.
Palakkai Kolaurundai


No comments