Yam Kola Urundai / Senaikkizhangu Kola Urundai / Spicy Yam Balls

Try this delicious & spicy Yam kola urundai from Chettinad cuisine.  You can serve this as a starter or accompaniment to rice.

Check my other Yam recipes:

Kootu Curry (Black Channa,Yam and Raw Banana With Roasted Coconut)- Kerala style

Yam ( Chena ) Erissery / Erissery - Kerala Style

Yam Fry / Yam Tawa Roast / Senai kizhangu Roast -- South Indian Style

Serves - 4 to 5 persons approximately
Ingredients:
Yam  – 250 gm
Tamarind juice / extract - 1 or 2 tsp
Small onion / big onion – 6 no / 1 medium sized
Red chilli powder - ½ to 1 tsp
Turmeric powder – ½ tsp
Curry leaves - 1 sprig
Corriander leaves - 1 or 2 tbsp (chopped)
Oil - for deep frying

For grinding:
Grated coconut – ½ cup
Garlic – 5 pods
Ginger – 1” piece
Fennel seeds – 1 tsp
Roasted channa dhal (pottukkadalai) - 3 tbsp
Curry leaves – 1 sprig
Salt - to taste

Directions:

Peel the outer skin and cut into thick pieces.

Boil water along with salt and a tsp tamarind extract .

(Adding tamarind juice while cooking yam to prevent / reduce the itchy nature)

Add the yam pieces and allow to cook till it is soft but holds the shape. Drain the yam and grate it; keep aside.

Add all the ingredients given under "For grinding" along with grated yam and grind till it blends well.

Transfer the ground mixture into a bowl and add red chilli powder, turmeric powder, salt , curry leaves, coriander leaves and finely chopped onions. 

 Mix well and make lemon sized ball out of it.

Heat oil in a kadai for deep frying.  Drop 5 to 6 balls at a time and deep fry them in medium flame till it reaches golden brown colour.

Serve hot as a starter or accompaniment to rice.

Note:

Adjust the spice level to suit your taste.

If you felt this mixture is very soft and sticky add little rice flour & gram flour to the mixture to make it tight.