Ghose Urundai | Cabbage Balls

Ghose urundai | Cabbage balls


Ghose urundai , cabbage balls



Ghose Urundai, or Cabbage Balls, is a delicious and unique deep-fried snack that combines the goodness of cabbage with a fragrant coconut masala paste. Passed down through generations in my family, this recipe is close to my heart. The dish brings together a soft cabbage filling, enriched with the aromatic coconut and spice blend, encased in a crispy golden exterior. Every bite is a perfect balance of crunch and softness, making it an irresistible treat.

The beauty of Ghose Urundai lies in the unusual but fantastic combination of cabbage and coconut. While the cabbage adds a mild sweetness, the coconut and spices lend depth and savory richness to the flavor. Although this recipe requires some attention to detail, especially with the mixture’s soft texture, the end result is worth the effort.

Tips for Perfect Ghose Urundai (Cabbage Balls):

1. Avoid Adding Water While Grinding: This is the key to a successful mixture. Water will make the mixture too runny and difficult to handle. If needed, use just a little water to help grind the ingredients. It’s best to grind the coconut masala paste separately, then mix it with the ground cabbage.
2. Grind Cabbage Well: Make sure the cabbage is finely ground. Large chunks can make it difficult for the mixture to bind together, causing the balls to break while frying.
3. Use Rice Flour for Binding: If the mixture feels too soft or wet, add a small amount of rice flour to help bind it. This will make the balls firmer and prevent them from falling apart during frying.
4. Fry at Medium Heat: Heat the oil to medium. If the oil is too hot, the exterior will burn before the inside cooks properly. Medium heat ensures a crispy outer layer with a soft interior.
5. Shape the Balls Gently: Since the mixture is soft, be gentle when shaping the balls. Lightly press them to form round shapes, ensuring they hold together during frying.
6. Fry in Small Batches: To avoid overcrowding, fry the balls in small batches. This helps them cook evenly and prevents them from sticking together.
7. Drain Excess Oil: Once fried, place the Ghose Urundai on paper towels to absorb excess oil, giving them a crispier texture.

By following these tips, you’ll achieve the perfect Ghose Urundai, with a crispy exterior and a flavorful, tender interior. These cabbage balls make an excellent accompaniment to sambar sadam or rasam sadam, or they can be enjoyed as a snack with a hot cup of tea!

This recipe is one of those cherished family traditions that brings joy to every gathering. It may take a little practice to perfect, but once you’ve mastered it, you’ll be able to recreate this nostalgic treat and impress your loved ones.

So, if you’re looking for a unique, flavorful snack that’s both satisfying and full of taste, I highly recommend giving Ghose Urundai a try. Don’t forget to share your feedback with me, as I’m sure it will become a favourite in your household too!

Ingredients

Cabbage -1 medium sized chopped
Onion -2 nos chopped
Green chillies -6-8 nos
Ginger -1 inch piece
Grated coconut -1/2 cup
Roasted gram dal (pottu kadalai) -1/4 cup
Cinnamon,cloves -2 -4 each
Salt to taste
Oil for deep frying

Method

👉Heat 1 tsp oil in a kadai and first saute cinnamon,cloves,ginger,green chillies,onions until translucent then saute grated coconut and gram dal for a minute.


remove from fire transfer to mixie jar cool it a bit and grind to coarse paste.
👉Now again in the same kadai saute cabbage until raw smell goes .

👉Grind the cabbage separately to a paste without adding water.
👉Now mix both the cabbage and coconut paste together add required salt.

👉Make lemon sized balls out of the mixture.

👉Heat oil in a kadai for deep frying.
👉Gently drop the cabbage balls into the oil and deep fry them until golden brown colour in medium flame.

👉Drain the excess oil in a tissue paper.

👉Serve hot.

Preparation Time -45 mins
Serves -4

Divya's Nalabhagam

Nutritionist, Home cook, Food blogger, Recipe developer and YouTuber

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