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| BEETROOT KOLA URUNDAI FRY |
Once, while I was shopping for vegetables in a Super Market, & I was picking up Beetroots. A Chinese lady came up to me & asked what you would do with this Vegetable? She was intrigued by the vegetable & particularly with the colour. That was what I understood from the little of my knowledge with the local language. Me, with my language skills(which is very poor to the standards) & with my action skills(which is comparatively commendable) explained to her that, Beetroots are healthy, rich in iron & vitamins. (Ah!!! I should have said like... Nalluvaru, Vallavaru, Naalum therinjavaru..., words were brimming up... but I was totally tongue-tied). Can cook a wide range of recipes out of it, though sticking a bit into their style of cooking - salads, juice, stir-fries etc., But the success of the conversation(did it at all happen?!!!) was that she picked some Beetroots saying that she will make Beetroot Juice. And finally, I gave her a thumbs up & we both exchanged a big smile(which doesn't need any language skill or translation).
Well, coming to the point, Beetroots fall into a category where it is liked & disliked equally. But according to me, it is a superfood and a staple in my refrigerator. I make a wide range of recipes out of it, and I love the wonderful colour it imparts into the dishes it is added.
While I was writing my previous post, I was a bit troubled by the fact that the Lunch Menu is not suitable for Vegetarians. Then I thought that I have a Vegetarian version of the same Kola Urundai with Beetroots & Vazhaipoo(Banana Blossom). This Beetroot Kola Urundai had been a long pending post, and there came a chance to write it up right away. A healthy and flavourful snack/starter/side dish from Chettinad Cuisine.
Though Mutton Kola Urundai is the most proclaimed Chettinad delicacy, a recipe prepared with Minced Meat. Chettinad Cuisine has catered the same delicacy in Vegetarian versions too - the ones with Vazhaipoo, Beetroots, Carrots, Soya Chunks, Vegetables, Plantains, Radish etc., & etc. Beetroot Kola Urundai Fry recipe is similar to Vazhaipoo Kola Urundai & Mutton Kola Urundai, with the only difference that the base ingredient is substituted with Beetroots here. When it is prepared with Beetroots, it is healthy & tasty. You can serve this Beetroot Kola Urundai Fry as a snack or a starter or simply serve it as a side dish along with Rice & a Curry. If you want to make Curry/Kuzhambu with this Beetroot Kola Urundai, then you don't need to fry them.
For CHETTINAD KOLA URUNDAI RECIPES, click here...
Cuisine - Chettinad (Tamilnadu, South India)
Course - Starter, Side Dish
Spice Level - Low - Medium
Difficulty - Medium
Serves - 3-4
Author - SM
Preparation Time - 30- 45 Minutes
Cooking Time - 30-45 Minutes
For more Recipes with BEETROOTS, Click here...
HOW TO COOK BEETROOT KOLA URUNDAI FRY
INGREDIENTS:
For Beetroot Kola Urundai:
Beetroots - 2 Cups
Shallots - 15 Nos.
Garlic cloves - 8-10 Nos.
Ginger - 1" Piece
Curry leaves - 2 sprigs
Coconut grated - 1/2 cup
Pottukadalai(Roasted Bengal Gram Dhal) - 1/2 Cup
Egg - 1 No. (Optional).
Oil - 2 Tbspn ( to saute)
Salt - To Taste
Spices:
Dry Red Chillies - 12 Nos
Fennel Seeds - 2 Tspn
Cloves - 5 Nos.
Cinnamon 1" piece - 2 Nos.
To Deep Fry:
Oil
METHOD:
Beetroot Kola Urundai Fry:
- Dry roast all the ingredients under spices on a low flame for few minutes, and grind it into a fine powder and keep it aside.
- Grind the Roasted Bengal Gram Dhal(Pottukadalai) into a fine powder and keep it aside.
- Heat oil in a pan and saute, Shallots, Curry leaves, finely minced Garlic and Ginger until Shallots turn translucent.
- Add Turmeric Powder and freshly ground Spices to the above and give a quick stir.
- Add grated Coconut and fry for few more minutes.
- Add finely chopped/grated Beetroots and salt to the above and fry until there is no water content in the mix and it is totally dry.
- Saute it for few minutes until the Beetroots are cooked.
- Add powdered Roasted Bengal Gram Dhal(Pottukadalai) to the above and mix well.
- Remove from fire and allow it to cool.
- Grind the mix, slowly by pulsing it first and then increasing the speed of the mixer.
- Add an egg to the above and mix well.
- Make small balls out of the mix and keep it aside.
- Heat oil in a frying pan, when it is hot enough to fry, carefully drop the Beetroot Kola Urundai one by one into it.
- Just add enough Beetroot Kola Urundai into the oil, do not overcrowd the pan.
- Do not disturb or try to turn the Beetroot Kola Urundai for few minutes.
- Keep the flame at medium and fry the Beetroot Kola Urundai.
- When the Kola Urundai is half done, turn them around slowly and fry them until they are golden brown.
- Remove from oil and drain them on a paper towel.
- Serve Beetroot Kola Urundai hot.
Beetroot Kola Urundai Kuzhambu(Curry):
- Can add these Beetroot Kola Urudai into the Curry too. While doing so you dont need to fry them.
- For a detailed recipe on Kola Urundai Kuzhambu, Click here...
- Substitute Mutton Kola Urundai with Beetroot Kola Urundai.
NOTES:
- Can grate or finely chop the Beetroots.
- Dry roasting and powdering the spices will give a nice flavour.
- Do not substitute Pottukadalai/ roasted Bengal gram dhal with Besan or any other powder.
- Pottukadalai powder helps to remove the wetness in the mix & also helps to yield soft Beetroot Kola Urundai.
- Do not add water to cook the Beetroots.
- The mix should be dry with no water content.
- Do not add water while grinding too.
- The water content will break the Beetroot Kola Urundai in oil while frying them and would become oily.
- Adding eggs will make them crispy. But for a vegetarian version, you can avoid adding eggs.
- But then oil tends to bubble up while frying the next batches.
- To avoid this, add a piece of tamarind into the hot oil.
- I add a handful of breadcrumbs while grinding the Pottukadalai powder, this makes it crispier and adds a bit of sweetness to the Beetroot Kola Urundai. It is optional.
