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Beetroot Kola Urundai

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Ingredients

Adjust Servings:

	1 cup Beetroot( Grated)
	1 cup Fresh coconut
	5 tbsp Roasted gram dal pottu kadalai
	6 Shallots
	1" piece Ginger
	2 cloves Garlic
	5 Red chillies
	2 tsp Fennel seeds
	10 Cashew
	Few Curry leaves
	2 tbsp Coriander
	to taste Salt
	For deep frying Oil

Beetroot Kola Urundai

Name: Beetroot Kola Urundai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 Servings
Cuisine: Indian
Ingredients: Beetroot( Grated): 1 cup; Fresh coconut: 1 cup; Roasted gram dal: 5 tbsp; Shallots: 6; Ginger: 1" piece; Garlic: 2 cloves; Red chillies: 5; Fennel seeds: 2 tsp; Cashew: 10; Curry leaves: Few; Coriander: 2 tbsp; Salt: to taste; Oil: For deep frying

Cuisine:

Indian

Crunchy colourful snack with the goodness of beets

30 mins
Serves 4
Easy

Ingredients

1 cup Beetroot( Grated)
1 cup Fresh coconut
5 tbsp Roasted gram dal
pottu kadalai
6 Shallots
1" piece Ginger
2 cloves Garlic
5 Red chillies
2 tsp Fennel seeds
10 Cashew
Few Curry leaves
2 tbsp Coriander
to taste Salt
For deep frying Oil

Directions

I love fresh vegetables and fruits and luckily my daughter is not a fussy eater too. So adding vegetables to many existing recipes is a welcome change at home. These deep fried Beetroot kola urundai is a perfect snack for the kids especially after school treat. These are root vegetables which are packed with nutrients and are a great source of folate, fiber, manganese, potassium, iron and vitamin C. It is said to improve the blood flow and lower the cholesterol.

We can use them to make another snack Beetroot tikki as well , raita or a beautiful pink beetroot bread The colour this root adds to any recipe makes it so inviting that your child will not refuse. Let us add more natural colours in our food instead of those bright artificial ones

Recipe Source: Nalini’s Kitchen

Steps

1 Done	Powder the fried gram dhal and keep aside
2 Done	Transfer the shallots, coconut, red chillies, ginger, garlic, curry leaves, fennel seeds, cashews and pulse it without adding water.
3 Done	Now squeeze the water out of the grated beetroot and add it to the blender jar. Again grind it in pulses very coarsely. Add salt and mix well.
4 Done	Now transfer this to a plate, add the fried gram powder and finely cut coriander. Mix well.
5 Done	Make small even sized balls out of this and keep aside
6 Done	Heat the oil in a pan. Once it is sufficiently hot, carefully drop few balls in it and fry in medium flame till it starts to brown. Take it out and drain it on an absorbent paper. Serve warm as a starter!!

Beetroot Kola Urundai

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Total Time 30 mins

Course Appetizer

Cuisine Indian

Servings People

Calories 207 kcal

Equipment

Gas stove/ Induction stove

Ingredients

1 Cup Beetroot Grated
1 Cup Fresh Coconut
5 Tbsp Roasted gram
6 Shallots
1 Inch Ginger
2 Cloves Garlic
5 Red chillies
2 Tsp Fennel seeds
10 Cashew
Few Curry leaves
2 Tbsp Fresh Coriander
To taste Salt
Oil 2 cups For deeo frying

Instructions

Powder the fried gram dhal and keep aside
Transfer the shallots, coconut, red chillies, ginger, garlic, curry leaves, fennel seeds, cashews and pulse it without adding water.
Now squeeze the water out of the grated beetroot and add it to the blender jar. Again grind it in pulses very coarsely. Add salt and mix well.
Now transfer this to a plate, add the fried gram powder and finely cut coriander. Mix well.
Make small even sized balls out of this and keep aside
Heat the oil in a pan. Once it is sufficiently hot, carefully drop few balls in it and fry in medium flame till it starts to brown. Take it out and drain it on an absorbent paper. Serve warm as a starter!!

Nutrition

Sodium: 39mgCalcium: 72mgVitamin C: 6mgVitamin A: 51IUSugar: 7gFiber: 9gPotassium: 349mgCalories: 207kcalSaturated Fat: 6gFat: 9gProtein: 6gCarbohydrates: 27gIron: 2mg

Keyword beetroot kola urundai, beetroot recipes, kola urundai

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