Chettinad Beetroot Kola Urundai, Homemade Beetroot Kola Urundai

Authentic Tamilnadu Chettinad Beetroot Kola Urundai Recipe. Beetroot Vadai. Deep fried traditional Veg Kola recipe. With step by step pictures.

The food of the Chettinad region of Tamilnadu is so versatile. They are the masters of cooking vegetarian dishes that mimic meat. In Tamilnadu, meat is not consumed during many festive months. So dishes like these are cooked by the women folks to satiate the meat loving Chettiar household. Kola Urundai is traditionally made with mutton. This pure vegetable version has Beetroots and lentils mixed with fragrant spices. Fennel Seeds (Sombu) gives this dish a very very nice flavor. Here is how to do an excellent authentic and traditional vegetable kola urundai. There is no dull moment in the Chettiar household with such good food around.

Wash and Soak toor dal and channa dal in water for half an hour. Set aside.

Drain the soaked dal and grind it in a small mixie jar with fresh shredded coconut. Do not add any water. Pulse the mixie jar 7-8 times. Open and mix in between so the mixture grinds evenly. The mixture will be coarse after grinding.

In the same mixie jar which has the ground dal-coconut mixture, add in the diced onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the mixture without adding any water. Pulse the mixie jar several times. Open and mix in between so the mixture grinds evenly. The mixture should be very slightly coarse after grinding. Set aside.

Wash, peel and grate the Beetroots. Set aside.

Take a bowl and add in the grated beetroots and the ground mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well. Add in quarter cup of chickpea flour (besan) . Mix well. The mixture will be little wet when compared to the traditional vadai batter. Its fine. Do not add more chickpea flour. Mix well and proceed for frying.

This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. So lets proceed for frying. Heat oil in a kadai / pan. When the oil is getting hot, make small balls out of the beetroot mixture. Fry the balls in oil for 2 minutes in medium flame. Drain on paper towels.

Serve hot.

• 2 Big Beetroots (Approximately 300 grams )
• 1/4 cup Toor dal
• 1/4 cup Channa Dal
• 3/4 cup fresh shredded Coconut (about half a medium coconut)
• 4 dried red chillies (use more if you need it real spicy)
• 1 onion, diced
• 2 teaspoon fennel seeds (sombu)
• 1 teaspoon cumin seeds
• 5 cloves garlic
• 1/4 cup chickpea flour (besan)
• 1 teaspoon salt
• 4 sprigs curry leaves, finely chopped
• 6 sprigs coriander leaves, finely chopped
• 500 ml Sunflower Oil for deep frying

1. Wash and Soak toor dal and channa dal in water for half an hour. Set aside.
2. Drain the soaked dal and grind it in a small mixie jar with fresh shredded coconut. Do not add any water. Pulse the mixie jar 7-8 times. Open and mix in between so the mixture grinds evenly. The mixture will be coarse after grinding.
3. In the same mixie jar which has the ground dal-coconut mixture, add in the diced onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the mixture without adding any water. Pulse the mixie jar several times. Open and mix in between so the mixture grinds evenly. The mixture should be very slightly coarse after grinding. Set aside.
4. Wash, peel and grate the Beetroots. Set aside.
5. Take a bowl and add in the grated beetroots and the ground mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well. Add in quarter cup of chickpea flour (besan). Mix well. The mixture will be little wet when compared to the traditional vadai batter. Its fine. Do not add more chickpea flour. Mix well and proceed for frying.
6. This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. So lets proceed for frying. Heat oil in a kadai / pan. When the oil is getting hot, make small balls out of the beetroot mixture. Fry the balls in oil for 2 minutes in medium flame. Drain on paper towels.
7. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 45 mins
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Chettinad, South Indian, Tamilnadu

• 2 Big Beetroots (Approximately 300 grams )
• 1/4 cup Toor dal
• 1/4 cup Channa Dal
• 3/4 cup fresh shredded Coconut (about half a medium coconut)
• 4 dried red chillies (use more if you need it real spicy)
• 1 onion, diced
• 2 teaspoon fennel seeds (sombu)
• 1 teaspoon cumin seeds
• 5 cloves garlic
• 1/4 cup chickpea flour (besan)
• 1 teaspoon salt
• 4 sprigs curry leaves, finely chopped
• 6 sprigs coriander leaves, finely chopped
• 500 ml Sunflower Oil for deep frying

1. Wash and Soak toor dal and channa dal in water for half an hour. Set aside.
2. Drain the soaked dal and grind it in a small mixie jar with fresh shredded coconut. Do not add any water. Pulse the mixie jar 7-8 times. Open and mix in between so the mixture grinds evenly. The mixture will be coarse after grinding.
3. In the same mixie jar which has the ground dal-coconut mixture, add in the diced onion, red chillies, fennel seeds, cumin seeds and garlic. Grind the mixture without adding any water. Pulse the mixie jar several times. Open and mix in between so the mixture grinds evenly. The mixture should be very slightly coarse after grinding. Set aside.
4. Wash, peel and grate the Beetroots. Set aside.
5. Take a bowl and add in the grated beetroots and the ground mixture. Add in the salt and finely chopped curry leaves and coriander leaves. Mix well. Add in quarter cup of chickpea flour (besan). Mix well. The mixture will be little wet when compared to the traditional vadai batter. Its fine. Do not add more chickpea flour. Mix well and proceed for frying.
6. This mixture has to be fried as soon as they are mixed, else it becomes watery when stored. So lets proceed for frying. Heat oil in a kadai / pan. When the oil is getting hot, make small balls out of the beetroot mixture. Fry the balls in oil for 2 minutes in medium flame. Drain on paper towels.
7. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 45 mins
• Cook Time: 15 mins
• Category: Appetizer
• Cuisine: Chettinad, South Indian, Tamilnadu

Find it online : https://www.kannammacooks.com/chettinad-beetroot-kola-urundai/

Easy Tamilnadu style Baby Potato Fry recipe. With step by step pictures.

Potatoes are a favorite among kids and adults alike. I have not yet met a person who does not like fried potatoes. This is a very simple potato fry thats made with baby potatoes. There are very few ingredients in this recipe. Here is how to do an awesome baby potato fry. This potato fry goes as a nice side dish for sambar or rasam .

Heat oil in a pan until hot. Add in the mustard seeds and fennel seeds. Let it splutter. Add in the chopped garlic and the chopped curry leaves. We need to add lot of chopped curry leaves. The curry leaves give a very distinct flavor to this baby potato fry. Fry for a minute. Now add in the sliced onions. Fry till the onions are soft.

Add in the boiled and peeled potatoes ( I boiled the baby potatoes with water in a pressure cooker for 2 whistles. Let the whistle release naturally. Drain the water and peel the potatoes when they are warm). Add in the pepper powder and salt. Reduce the flame to low and fry the potatoes for 30 minutes in low flame. Saute once in every 5 minutes gently so the potatoes does not break and also does not scorch at the bottom of the pan.

The baby potato fry is done when the potatoes are brown and roasted.

• 500 grams baby Potatoes, boiled and peeled
• 3 tablespoon Peanut Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Fennel Seeds
• 5 - 6 sprigs finely chopped Curry leaves
• 10 cloves finely chopped Garlic
• 2 medium Onions, sliced
• 2 teaspoon Black pepper powder
• 1 teaspoon salt

1. Heat oil in a pan until hot. Add in the mustard seeds and fennel seeds. Let it splutter. Add in the chopped garlic and the chopped curry leaves. Fry for a minute. Now add in the sliced onions. Fry till the onions are soft.
2. Add in the boiled and peeled potatoes, pepper powder and salt. Reduce the flame to low and fry the potatoes for 30 minutes in low flame. Saute once in every 5 minutes gently so the potatoes does not break and also does not scorch at the bottom of the pan.
3. The baby potato fry is done when the potatoes are brown and roasted.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Side dish
• Cuisine: South Indian