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.
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.