Beetroot Kola

Beetroot kola is a Chettinad dish that will keep everyone at the table wanting more, even those who don’t like beetroot as much.

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Beetroot Kola

Beetroot Kola is a Chettinad dish that will keep everyone at the table wanting more, even those who don't like beetroot as much.

Course: Side Dish

Cuisine: Indian

Servings: 6

Ingredients

• 3 cups grated beetroot
• ⅓ cup toor dhal
• 1 tbsp channa dhal
• 6 red chilies
• 1 tsp cumin seeds
• 2 tsp fennel seeds
• ½ cup onion (chopped)
• ½ tsp chili powder (optional)
• ½ tsp turmeric powder
• ¼ tsp asafoetida (also known as hing or perungayam)
• 6 curry leaves
• 5 tbsp oil
• salt to taste

Instructions

• Soak the toor dhal and channa dhal for 30 minutes.
• Grind into a course mixture along with the red chilies, cumin seeds and 1 tsp fennel seeds. Set aside.
• Add oil to a pan. Once hot, add remaining fennel seeds and chopped onions. Saute until golden brown.
• Then, add beetroot, curry leaves, turmeric powder and asafoetida. Saute for 2-3 minutes.
• Add the ground dhal and salt. Mix well.
• Cook on medium flame for 15-20 minutes and mix frequently to prevent burning. The water should evaporate and the kola should not be sticky.
• Serve hot as a side dish.

Notes

• To make the dish less oily: steam the ground dhal mixture and then add it to the pan and cook. 
• Instead of pan frying, you can also deep fry to make kola urundai or vadai. 
• To make kola urundai or vadai: mix the ground dhal with onions, beetroot, curry leaves, asafoetida and salt. Make small balls or discs and deep fry in oil. 

• See below for additional varieties.
  • Beetroot Vadai