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.
Grated Beetroot – 2 cups
Toor Dhal/ Thuvaram Paruppu – 1/3 cup
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
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.
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