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Chettinad Beetroot Kola Urundai, Homemade Beetroot Kola Urundai

August 9, 2015 by Suguna Vinodh 21 Comments

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#vegan#meatballs#glutenfree#indian#tamilnadu-Chettinad-beetroot-kola-urundai-recipe

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.

Chettinad-beetroot-kola-urundai-recipe-soak

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.

Chettinad-beetroot-kola-urundai-recipe-dal-grind

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.

Chettinad-beetroot-kola-urundai-recipe-spices

Wash, peel and grate the Beetroots. Set aside.

Chettinad-beetroot-kola-urundai-recipe-grated-beetroot

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.

Chettinad-beetroot-kola-urundai-recipe-mix

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.

Chettinad-beetroot-kola-urundai-recipe-fry

Serve hot.

vegan#meatballs#glutenfree#Indian#tamilnadu-Chettinad-beetroot-kola-urundai-recipe

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Chettinad-beetroot-kola-urundai-recipe

Chettinad Beetroot Kola Urundai


★★★★★

5 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 1 hour
  • Yield: 4 persons 1x
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Description

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


Ingredients

Scale
  • 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

Instructions

  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.
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Cuisine: Chettinad, South Indian, Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Sheerja says

    April 11, 2019 at 1:15 am

    Hi Suguna,

    I’m wondering if I can bake these meatballs or pan fry them? If so what temperature and baking time would you recommend?

    Sheerja

    Reply
    • Suguna Vinodh says

      April 11, 2019 at 2:07 am

      Hi Sheerja, Sure you can pan fry them.
      If baking, sprinkle oil and bake at 350 for 40 minutes.

      Reply
  2. Kumari says

    September 18, 2018 at 9:45 pm

    Hi, do you use raw or boiled beetroot?

    Reply
    • Sheerja says

      April 11, 2019 at 1:15 am

      I think they are raw beetroots.

      Reply
  3. Priya says

    March 9, 2018 at 10:38 pm

    Can we freeze the balls?

    Reply
    • Suguna Vinodh says

      March 10, 2018 at 12:00 pm

      Have never tried Priya but I think it should work!

      Reply
  4. Selva thilaga says

    April 30, 2017 at 5:59 am

    Kannamma Akka this dish is delicious and great taste

    ★★★★★

    Reply
    • Suguna Vinodh says

      May 1, 2017 at 2:32 pm

      Thank you so much Selva.

      Reply
  5. Karthiga says

    April 4, 2017 at 1:23 pm

    Hi suguna,can we substitute roasted gram instead of besan flour

    ★★★★★

    Reply
    • Suguna Vinodh says

      April 4, 2017 at 2:04 pm

      Have never tried Karthiga. Think it should be fine.

      Reply
      • Karthiga says

        April 5, 2017 at 9:33 am

        Thank you suguna.i will try and let you know.

        ★★★★★

        Reply
        • Suguna Vinodh says

          April 6, 2017 at 3:08 pm

          Sure. Hope you like it!

          Reply
  6. Deep says

    July 28, 2016 at 5:45 pm

    this came out really well.. thanks a lot

    Reply
    • Suguna Vinodh says

      July 28, 2016 at 6:48 pm

      Thank you!

      Reply
  7. Nalini says

    June 18, 2016 at 10:34 am

    Thank u mam for ur wonderful recipes. First i tried keerai kadaiyal. My whole family become fan of u and also my friend lata. Now i become fan of ur writings too. Thank you mam

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 18, 2016 at 8:52 pm

      Just call me Suguna Nalini. Really happy you like our recipes.

      Reply
  8. keerthana vinod says

    October 7, 2015 at 5:45 pm

    Hi kannamma,bck agn….as I said u earlier sinc my husbnd is frn chettinad…he luvs these dishes a lot…n nw aftr his mom am gftng him those memories through ur recipes…I feel hppy,my husbnd feels hppy…to hv such a tasty fud all tym…thnk u

    ★★★★★

    Reply
    • Suguna Vinodh says

      October 7, 2015 at 11:34 pm

      Thanks so much Keerthana. Your messages brightens my day. I am really so happy that your family is enjoying the recipes. A virtual hi5 from Bangalore.

      Reply
  9. saranya says

    September 20, 2015 at 6:41 am

    Hi suguna, i tried out this wow it turns very well . my hubby and my son enjoyed.thanks for this wonderful and tasty recipes.

    Reply
    • Suguna Vinodh says

      September 20, 2015 at 11:28 pm

      Thank you so much Saranya. Really happy that your husband and son enjoyed the kola. Keep coming!

      Reply
  10. Naresh says

    August 24, 2015 at 12:04 am

    Awesome
    Please post vegan chettinad and south indian delicacy like this

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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