For the alphabet B, it was so easy to choose. Beetroot is one of my favourite vegetables but used only in a handful of dishes. I wanted to explore more and saw this recipe in a Chettinad book I own. When I decided upon the cuisine for this BM, I took all the Tamil supplement cook books I have collected over these years to decide upon the recipes. I remember going through them for nearly two days, noting the recipes, taking a snap of the recipe in my cell phone and my hall was full of these books. My hubby was looking at me as if I was mad. I was even pestering him for some recipe suggestions. What a fun time I had during recipe selection!!
This was from a Chettinad recipe book which was passed on by my mum. Usually kola urundai are made with minced meat. Chettinad cuisine has some perfect substitutions for meat and fish. Betroot and a mix of dhals are used instead of meat in this kola urundai. My mum used to make kola urundai with yam but beetroot was quite new to me. But still I tried it and was so happy with the results. As my mixer was not working, I ground the toor dhal and spices in my motar and pestle / ammikkal which surely added to the taste. First I thought of using my paniyaram pan instead of deep frying. But the mixture was so soft and I was not at all happy with the result. So I deep fried the remaining portions and they were awesome. My husband loved it so much that a whole plate of these urundais were gone so fast.
Ingredients:
Grated Beetroot – 2 cups
Toor Dhal/ Thuvaram Paruppu – 1/3 cup
Clove-2
Garlic – 2 pods
Fennel Seeds / Perunjeeragam – 1 tsp
Salt- to taste
Red Chilly Powder-1/2 tsp
Besan / Kadalai Maavu – 2-3 tsp
Oil- To Deep Fry
Procedure:
Soak toor dhal for 2 hours.
Grind it to a coarse paste along with garlic, clove and fennel seeds without adding water.
Now add this to the beetroot along with red chilly powder, salt and besan.
Shape the mixture into small balls.
Heat oil in a pan and deep fry the balls until brown.
Serve hot.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
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Beetroot Kola Urundai Recipe
Ingredients
Ingredients
- Grated Beetroot - 2 cups
- Toor Dhal/ Thuvaram Paruppu - 1/3 cup
- Clove-2
- Garlic - 2 pods
- Fennel Seeds / Perunjeeragam - 1 tsp
- Salt- to taste
- Red Chilly Powder-1/2 tsp
- Besan / Kadalai Maavu - 2-3 tsp
- Oil- To Deep Fry
Instructions
Procedure
- Soak toor dhal for 2 hours.
- Grind it to a coarse paste along with garlic, clove and fennel seeds without adding water.
- Now add this to the beetroot along with red chilly powder, salt and besan.
- Shape the mixture into small balls.
- Heat oil in a pan and deep fry the balls until brown.
- Serve hot.
That is such a yummy looking beet kola urundai. Awesome pick for letter B.
Beetroot urundai looks so crispy and delicious.I can eat the whole platter with some chutney.
This is a wonderful healthy snack and beetroot seems to be a nice substitute for meats. Nice recipe and mouthwatering urundai.
Love the color of the kola urundai gayathri. Just recently I had made vazhaikkai kola urundai and loved it. Now this is something I need to try soon. Lovely choice for B.
So beautifully done Gayathri…will make a filling snack for kids right..
I loved the use of beetroot in these urundais. It makes them bright in color and healthy too!
I make a similar munch, but without the use of dal, this one is much healthier, must try.
Wow feel like pick one from there, the color and shape so beautiful…
the color looks beautiful and will be a lovely snack option even to pack in the tiffin box….
These must have been so scrumptious :))) look so good !
And yes, a similar scene here : I am
Pestering him now for suggestions on September BM !!
Looks so beautiful Gayathri.Never heard of beetroot ones. And grinding in ammi kal surely enhances the taste of the dish..
An interesting, healthy and yummy looking urundai versdion, Gaysthri.
Wonderful looking recipe!
I love the clear way you explain the directions and the extensive pictures of the process.
I’ll be stopping by regularly to see what else you post.
Laith (apx #1712) visiting for April A-Z from Laith’s Ramblings (http://laith.wordpress.com)
My stomach literally started growling as I read through your recipe and fantasized about the photos! This looks incredible…I absolutely LOVE beets and any excuse to make a new dish is a good one! Thanks for sharing – I can’t wait to see what comes next!
This is new to me, the beet kola urundai look delicious:)
Beautifully done Gayatri. Nalini has made them slightly different.and I was hopped over from there to droll all over again 🙂
Yammy! I want to try this. Looks easy to do 🙂
@JazzFeathers
The Old Shelter – Jazz Age Jazz
Seriously am drooling over that plate of super crispy kola urundais, so tempting they are.
Same pinch Gayathri. I prepared beets curry.. Bookmarking this chettinadu cuisine. Great it has vegetarian substitutes.
Wow nice starters/snacks with beetroot. Since I know a little bit of tamil wondering why is it called “kola” urundai. Wouldn’t beetroot urundai suffice?
I love beets – these are definitely one I would try
Looks so crispy and delicious dear. Yummy snack!
Beetroot is my favourite veggie as well. Nice way to include it the daily samayal
The colour is so nice and vibrant Gayathri and I am so tempted to make this right now. Lovely recipe
Thats a lovely one Gayathri and I love that red colour. 🙂