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Looking for a traditional yet easy and flavourful deep-fried starter that's visually stunning and delicious? Look no further than Chettinad Beetroot Kola Urundai! This dish can be prepared in under an hour and is a perfect accompaniment to any lunch meal or served as a tasty starter or snack.

Check out the step-by-step instructions and images below to learn how to make this beautiful and flavorful dish.

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About - Chettinad Beetroot Kola Urundai Recipe

Beetroot Kola Urundai is a scrumptious and savory South Indian delicacy specifically Chettinad delicacy that is an interesting variation of the traditional Mutton Kola Urundai. Kola Urundai is a well-known and beloved snack or appetizer in South Indian Tamil cuisine, it is typically made by seasoning minced meat or lentils with a blend of aromatic spices and herbs before shaping them into small balls and deep-frying until golden brown and crisp.

In the case of Beetroot Kola Urundai, the main ingredient is the nutrient-rich and vibrant beetroot. The preparation process for this vegetarian or vegan alternative involves grating the beetroot and mixing it with a combination of chana dal, coconut and a flavorful blend of Chettinad spices and herbs like coriander, cumin, and fennel seeds. The mixture is then shaped into small balls and deep-fried until crispy and golden brown.

What sets Beetroot Kola Urundai apart from the traditional version is its unique flavour profile and nutritional value. The beetroot not only adds a beautiful pink hue to the dish but also imparts a subtle sweetness and earthy flavour, making it a delicious and healthy snack option.

This dish is not only a feast for the taste buds but also a healthy and wholesome option for those who prefer a plant-based diet.

Important tips to make the perfect Chettinad Beetroot Kola Urundai Recipe

Making Kola Urundai is generally a tough task and it becomes even tougher when it comes to beetroot. However, I have a tried and tested recipe that you can easily follow to make it without any issues. The main challenge in making beetroot kola urundai is dealing with the excess water. To handle this issue, follow the below instructions carefully:

1. Drain the water completely from the soaked ingredients.

2. Saute the beetroot until the water evaporates.

3. Once you mix all the ingredients together, roll them into balls and fry immediately.

By following these instructions carefully, you can make a perfect beetroot kola.

Chettinad Beetroot Kola Urundai Ingredients

Ingredients required to make Chettinad beetroot kola urundai are -Beetroot, Chana Dal, Grated Coconut, Onion, Cinnamon, Cloves, Khus Khus, Green Chilli, Dry Red Chilli, Cumin Seeds, Fennel Seeds, Grated Coconut, Garlic, Curry Leaves, Coriander Leaves, Salt, Warm Water and Oil.

How to make the Chettinad Beetroot Kola Urundai Recipe?

Beetroot Kola Urundai is a South Indian dish that is a variation of the traditional Kola Urundai. Kola Urundai is a popular snack or appetizer in South Indian cuisine, typically made with minced meat or lentils. In the case of Beetroot Kola Urundai, the primary ingredient is beetroot, which makes it a vegetarian or vegan alternative to the traditional version.

Cuisine - Chettinad Cuisine
Serving - 20 balls
Timing - 1 hour

INGREDIENTS

Beetroot - 3 (medium-sized)
Chana Dal - 1/2 cup
Grated Coconut - 1/4 cup
Onion - 1 (small)
Cinnamon - 1
Cloves - 1
Khus Khus - 1 teaspoon
Green Chilli - 2
Dry Red Chilli - 6
Cumin Seeds - 1 teaspoon
Fennel Seeds - 1 teaspoon
Grated Coconut - 1/4 cup
Garlic - 5
Curry Leaves - 2 sprig
Coriander Leaves - 1/4 cup
Salt - to taste
Warm Water - as needed
Oil - as needed

INSTRUCTIONS

Below are the instructions to prepare the Chettinad Beetroot Kola Urundai Recipe:

1. Start by washing, peeling, and grating the beetroot. Keep it aside.

2. Rinse the chana dal and dry red chilli 2-3 times.

3. Transfer them to a deep bowl and add cumin, fennel seeds, and enough warm water to soak. Leave them to soak for 30-40 minutes.

4. Finely chop the onions, peel the garlic, and chop the coriander leaves. Keep them aside.

5. Heat a heavy-bottomed Kadai over a low flame. Add the grated beetroot and salt. Saute for 1-2 minutes. Beetroot will lose water at this point. Saute until all the water evaporates completely. Allow to cool.

6. Drain the soaked ingredients completely and transfer them to a mixture grinder. Add curry leaves, green chilli, and garlic. Coarsely grind them.

7. Take out half of the coarse ground ingredients. Add half of the beetroot and grated coconut. Quickly grind them once. Transfer to a bowl.

8. Repeat step 7 with the remaining beetroot, chana dal mixture, coconut, and khus khus. Transfer to the same bowl.

9. Add the finely chopped onion and coriander leaves. Mix all ingredients together.

10. Check for salt and adjust accordingly.

11. Take a small portion and gently roll it into balls. You can choose the portion size according to your preference.

12. Heat oil in a Kadai for deep frying over medium flame. Carefully drop the Kola Urundai into the oil.

13. Deep fry until the Kola Urundai is dark pink and the outer layer is crispy. Make sure to rotate gently for even cooking and avoid burning.

14. Fry the Kola Urundai in 3-4 batches.

15. Once fried, take them out of the oil and drain the excess oil using tissue paper.

16. Your delicious Chettinad Beetroot Kola Urundai Recipe is ready to serve!

Impress your guests with the delectable and savoury beetroot kola urundai that can be relished as a scrumptious starter or a delightful snack. This South Indian delicacy can also be served as a perfect accompaniment for the traditional Tamil Valai Ilai Virundhu feast.

PICTORIAL INSTRUCTIONS