Chettinaad Beetroot Kola Urundai is a tasty dish from the chettinaad cuisine. As the chettinaad cuisine itself is known for its flavors and taste, Beetroot kola urundai is no less.
I have tried pan fried kola urundais, but this can be deep fried too. It can be served as a side dish or great as a starter too.
Ingredients (Serves 4)
|Soaking time – 1 hour|
Preparation time – 10 mins
Cooking time – 20 mins
- Toor dal and channa dal – ¾ cup
- Beetroot – 1 big
- Red chilly – 4
- Onion – 1 / shallots – 8 (cut into pieces)
- Fennel – 1 tbsp
- Cumin / Jeera – 1 tsp
- Garlic – 3 cloves (cut into pieces)
- Ginger – 1 inch
- Rice flour – 2 tbsp
- Coconut shredded – ½ cup heaped
- Curry leaves – 2 sprigs
- Coriander leaves – 3 small bunches
- Salt – as needed
- Oil – as needed
- Soak dals for at least 1 hour.
- Filter the water and grind it coarse in a mixer.
- Add onion, garlic, fennel, jeera, ginger, broken red chilli to the mixer and pulse to make a coarse paste.
- Transfer to a bowl and add in shredded coconut, salt, finely cut curry leaves and coriander leaves.
- Meanwhile keep Appe pan on stove and add 1 tsp oil in each hole ready to cook the balls.
- Now add in grated and squeezed beetroot and rice flour to the bowl and make balls.
- Add the balls to the appe pan and simmer and cook closed for 2 mins.
- Continue cooking by turning the balls in between to get a evenly fried koala urundai/ koala balls.
- Once the balls are completely fried, take them out and serve.
You can serve them as side dish or have them as such. We had it with white rice and rasam.
- Try to do as soon as we mix in beetroot.
- Grating beetroot finely and squeezing out extra water is the key.
- Can deep fry too, for which you can reduce rice flour to 1tbsp.
- I prefer mild spice , if you like a spicier version increase the red chilly used.