Chettinad Cuisine is well-known for its spicy hot n tangy non-veg recipes! Certainly they have very good collection of vegetarian recipes too! One such interesting recipe is their ‘trade mark kola urandai kuzhambu’. Generally kola urandai is made with goat’s minced meat! Sometimes…they do make the same recipe for vegetarians as well! Make a keema/mince the favourite veggie…prepare much in a similar fashion(kola urundai). Either serve as a fritters/or dip in your regualr gravy! Yum!

Ingredients:

Beet Root – 3 grated
Toasted Chana dal(pottu kadalai/udaitha kadalai) 1 cup
Salt
Green chilies 3
Scalion 1 small bulb
Cilantro leaves few
Fennel seeds 1 spoons
Oil for deep frying.

Method:

Powder the toasted chana dal! set aside.

Wet grind chilies, onion, cilantro and fennel seeds togather.

Now combine, grated beets, salt, wet-ground paste and powdered chana dal!

Maybe if youre not sure enough(the firm ness of batter)sprinkle few spoons fo rice flour too. It gives crispy outer layer!

Heat oil in a deep frying pan, make round balls out the above batter. Fry till reddish brown and crsip! Fry few at a time. Repeat the same for each batch. Leave themover kitchen tissues for a while.

Serve warm as a snack or side dish! Enjoy!