Chettinadu Beetroot Kola Urundai with step by step photos. Chettinadu cuisine is famous for its aromatic cooking, in most of their cooking they grind the masala freshly and use it. Kola Urundai (Dumplings) is another famous dish in their cuisine. It can be prepared in any vegetable and even Meat .
Mutton Kola urundai is really famouns among all. Today I have shared a simple and tasty Chettinad style Beetroot Kola Urundai.
Beetroot is really a wonder vegetable which is neglected by many even my kiddo don’t touch it when I make a poriyal for her. But this deep fried goodness can never be neglected the addition of fennels seeds in the Kola urundai brings in an awesome flavour to this and I go gaga over them .so after preparing the Kola Urundai my little one never cared it is made out of beetroot she just enjoyed it J What else is needed for a mom 😀
My favourite dish from the Chettinad cuinie is Chettinad chicken and Anjappar restaurant serves the best chettinad chicken curry will try and post the recipe soon. I served my Beetroot Kola Urundai with Poondu Kuzhambu and I have shared a pic of that in my Instagram already few days back. Follow me in Instagram to get to know my daily culinary journey J
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How to prepare Beetroot Kola Urundai
1. Peel the skin of the beetroot and grate it. In a pan add in oil once it becomes hot add in Cumin seeds ,Urad Dal and Fennel seeds let them splutter then add in the crushed Ginger and Curry Leaves.
2. Next add in the chopped onion and saute till they becomes transparent and then add in the grated beetroot.
3. To this add in Chilli powder, Turmeric powder and Salt. Mix well. Saute for 5 mins until the moisture goes and then switch off the flame and let it cool down.
4. Take roasted Gram Dal in a blender and blend it to form a fine powder .Mix the powdered gram Dal to the beetroot add until the mixture is firm enough to form the balls and there is no moisture, otherwise the balls might crumble while frying or absorbs more oil.
5. Heat oil in a pad for deep frying in a medium heat fry the prepared balls until golden brown.
6. Drain them in paper towels to absorb the excess oil and serve hot.
Enjoy yummy Beetroot Kola Urundai as a lunch accomplishment or as a snack J
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Chettinad Beetroot Kola Urundai
Standard 1 cup measures 240 ml
Ingredients
- 1 cup Beetroot grated
- ½ cup Fried Gram Dal Powder/Pottukadalai
- 1 Onion finely chopped
- 1 tbsp Ginger crushed
- ½ tsp Chilli powder
- ¼ tsp Turmeric powder
- Salt as needed
- ½ ts[ Fennel Seeds
- ½ tsp Cumin Seeds
- ½ tsp Urad Dal
- 1 spring Curry Leaves
- 1 Green chilli
- Oil for deep frying
Instructions
- Peel the skin of the beetroot and grate it. In a pan add in oil once it becomes hot add in Cumin seeds ,Urad Dal and Fennel seeds let them splutter then add in the crushed Ginger and Curry Leaves.
- Next add in the chopped onion and saute till they becomes transparent and then add in the grated beetroot.
- To this add in Chilli powder, Turmeric powder and Salt. Mix well. Saute for 5 mins until the moisture goes and then switch off the flame and let it cool down.
- Take roasted Gram Dal in a blender and blend it to form a fine powder .Mix the powdered gram Dal to the beetroot add until the mixture is firm enough to form the balls and there is no moisture, otherwise the balls might crumble while frying or absorbs more oil.
- Heat oil in a pad for deep frying in a medium heat fry the prepared balls until golden brown.
- Drain them in paper towels to absorb the excess oil and serve hot.
Notes
- Make sure there is no moisture in the prepared beetroot balls otherwise it will absorb more oil while deep frying.
- Make it into small lemon shaped balls for even frying.
- Tastes good with any spicy gravy and Steamed Rice.
- You can also prepare the balls and freeze them and deep while just before eating.
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