Blogging Marathon# 65: Week 3/ Day 3
Theme: 1 Vegetable — 3 Dishes
Dish: Beet Kola Urundai
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:
Beet Kola Urundai
- 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
- Powder the roasted gram dal and keep aside.
- 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.
- Add the grated beets and blend into a coarse mixture.
- Remove the beet mixture into a bowl and add the roasted gram powder, salt and cilantro. Mix well and make small gooseberry sized balls.
- 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.
- Serve warm or at room temperature as a snack or a side dish with rice and sambar.