Beetroot Kola Urundai

 Beetroot Kola Urundai is a simple and tasty starter recipe. In this dish, grated beetroot is sautéed well and combined with dry roasted ground masala along with onion, ginger and curry leaves. Then make a round shaped small balls and deep fried in oil and served hot with any of your favorite sauce.

Normally kola Urundai is prepared with any meats like chicken, mutton, etc…My mom used to prepare kola Urundai using prawns. But this pure veg version has beetroots mixed with some fragrant spices.

Here’s an recipe for easy and tasty beetroot kola urundai…

Ingredients

For dry roast and grind

Poppy Seeds - 1/2 tsp

Cinnamon - 1

Cloves - 4

Cardamom - 2

Fennel Seeds - 1 tsp

Roasted Gram - 3 tsp

Grated Coconut - 1/2 Cup

Green Chilly - 2

Cashew Nuts - few

For Beetroot Urundai

Grated Beetroot - 2 Cups

Salt to taste

Oil - 1 tbsp

Chopped Onion - 1/4 Cup

Chopped Ginger - 1 tbsp

Chopped Curry Leaves - few

Chopped Coriander Leaves - few

Ground Masala 

Method

For Ground Masala

Heat a pan, dry roast the ingredients which are under for “ dry roast and grind”.

Sauté it for few minutes and turn off the heat.

Let it cool down completely and grind it as fine powder then keep it aside.

For Beetroot Balls

Heat oil in a pan, add the grated beetroot and sauté it for 5 minutes.

Halfway through add required salt and mix it in.

Let the mixture cools down. Add chopped ginger, onion, curry leaves and coriander leaves.

Then add the powdered masala till it binds together.

Now roll it into small balls. Then keep it aside.

For Kola Urundai

Heat required oil in a pan. Gently drop the balls into the hot oil.

                               

Fry on medium low flame until they gets slight golden brown in color.

Once it turned well, take it out and remove the excess oil and keep aside.

Beetroot kola Urundai’s are ready to be served and serve hot.

Enjoy well 😊