Beetroot Kola Urundai

 For the final week , it is bookmarked recipes and my first bookmark is Nalini’s Beet Kola urundai. I think I was more drawn to the photographs of these beet balls more than the recipe. Head over to her blog to check out those delicious recipes with step by step pictures too.
INGREIDENTS
Recipe Source: Nalini’s Kitchen
Beetroot (Grated)
1 cup
Coconut (Grated)
1 cup
Roasted gram dhal(Pottu kadalai)
5 tbsp
Shallots
6
Ginger
1 “ piece
Garlic
2 cloves
Red chillies
5
Fennel seeds
1 ½ tsp
Cashew
10
Curry leaves
few
Coriander
2 tbsp
Salt
To taste
Oil
For deep frying
 
PREPARATION
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!!

Thank you Nalini for this wonderful recipe
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

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