Beetroot kola urundai is a delicious dish with high nutritive value. I learnt this recipe from my grandmother.
What you need
Beetroot – 1/2 kg
Coconut – 1/2
Roasted gram - 1 cup
Small onions - 10
Green chillies - 6
Ginger-garlic paste - 1 tsp
Cinnamom, clove, aniseed powder – 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander leaves – a few
Salt - to taste
Refined oil – a little
Cooking instructions
Peel the beetroot's skin, grate finely and sauté. Keep aside.
Powder the roasted gram.
Grind finely with a little water, the coconut, small onions, green chillies, ginger-garlic paste, cinnamon, clove and aniseed powder, coriander leaves, turmeric powder and salt.
Mix the beetroot with the ground masala and add the roasted gram powder. Shape into small balls.
Deep fry the balls and serve hot. Geetha Deivasigamani is a freelance writer who has written more than 15 books in Tamil including two cookery books. She has also written devotional lyrics for CDs.
