Print Recipe
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.

 

Share this Recipe
Powered by WP Ultimate Recipe