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Blogging Marathon# 65: Week 3/ Day 3
Theme: 1 Vegetable — 3 Dishes
Dish: Beet Kola Urundai

For the final day of this week’s marathon, I made these delicious Chettinad style Beet kola urundai. Some of my BM friends have made them during the last mega marathon and I thought they were very interesting but I wasn’t sure how they would taste.

These urundai can be made by soaking and grinding dal like in Gayathri’s recipe. But I wasn’t really prepared to make this dish the day I made them, so went with Nalini’s recipe for an instant recipe which uses ground roasted gram to hold them together.Like I said, I wasn’t sure what to expect. But once I tasted one I couldn’t stop myself from popping a few more in the name of tasting. These urundai are spicy, delicious and just melt in your mouth. They are great to serve as appetizer or snack and also as an accompaniment to rice dish.Recipe from Nalini’s Kitchen:

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Beet Kola Urundai Yum
These Chettinad style Beet Croquettes aka Kola Urundai are spicy, delicious and melt-in-your mouth.
Beet Kola Urundai
Course appetizer
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 Beet Small , peeled and grated
  • ½ coconut cupFresh grated
  • 1 onion Small , chopped
  • 3 ~ 4 Chilies Dry red (adjust as per taste)
  • 2 cloves garlic
  • 1 ginger " piece
  • 4 Cashews
  • 1 tsp Fennel seeds
  • 2 tbsps cilantro , chopped
  • 4 tbsps chana dal Roasted (Putnalu/ Dalia)
  • To taste salt
Course appetizer
Cuisine south indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 1 Beet Small , peeled and grated
  • ½ coconut cupFresh grated
  • 1 onion Small , chopped
  • 3 ~ 4 Chilies Dry red (adjust as per taste)
  • 2 cloves garlic
  • 1 ginger " piece
  • 4 Cashews
  • 1 tsp Fennel seeds
  • 2 tbsps cilantro , chopped
  • 4 tbsps chana dal Roasted (Putnalu/ Dalia)
  • To taste salt
Beet Kola Urundai
Instructions
  1. Powder the roasted gram dal and keep aside.
  2. In a blender, combine coconut, onion, red chilies, ginger, garlic, fennel seeds and cashews. Pulse to form a coarse paste. Do not add any water.
  3. Add the grated beets and blend into a coarse mixture.
  4. Remove the beet mixture into a bowl and add the roasted gram powder, salt and cilantro. Mix well and make small gooseberry sized balls.
  5. Heat oil for deep frying on medium heat. Gently add few beet balls and fry until golden brown on all sides. Remove with a slotted spoon onto a paper towel lined plate. Repeat with the remaining beet mixture.
  6. Serve warm or at room temperature as a snack or a side dish with rice and sambar.
Recipe Notes

 

Lets check out what my fellow marathoners have cooked today for BM# 65.

 

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9 thoughts on “Chettinad Beet Kola Urundai (Indian style Beet Croquettes)”

  1. I bookmarked this recipe in the last Marathon. It is wonderful to see that you have already tried it. I am yet to try it. Your pics are great as usual!

  2. Thank you for experimenting and bringing us this recipe! I followed your recipe to a tee and my family couldn’t stop popping them in! Best part is, its as nutritious as it is delicious. Thanks Pavani!

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