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Tuesday, September 10, 2013

Beetroot Kola.

Beetroot is a highly nutritious vegetable. Unfortunately kids and even a lot of adults do not like beetroot. In chettinad cuisine we use beetroot to make vada and kola. Beetroot kola is one of my daughter's favorites. She eats it in no time.Process seems to be bit time consuming but at the end you will be happy when your dearies eat them right ?

You might be intrested in curries like
Veggie Curry
RawBanana Fry
Pumpkingreengram Kootu

Preparation time:15-20 min
Cooking time:20-30 min

Today I made beetroot kola for lunch and I thought I would share this dish.

  • 1 medium size Beetroot.
  • 1 small Onion.
  • A pinch of asofetida.
  • A pinch of Turmeric powder.
  • 3 tbsp oil.
  • Salt to taste.
To Grind:
  • 1/4 cup Toor dal.
  • 1/2 tbsp Fennel seeds.
  • 3 Red Chillies.
  • 2 tbsp grated Coconut.
To Temper:
  • 1/4 tsp Fennel seeds.
  • Soak the toor dal and cumin for 1/2 hour in water.
  • Spread the soaked pulses in a dry cloth to remove some moisture.

  • Grind Coconut,Chillies ,Toor dal and Cumin to a coarse mixture.

  • If you grind it to fine paste it will stick to the bottom of pan during cooking.
  • Grate the beetroot.
  • Mix it with the ground paste .
  • Add Turmeric , Asofoteida  and onion and mix it well.

  • Heat a saute pan and add oil to it .
  • Add Fennel and wait till it changes color.
  • Add the beetroot mixture and cook it in low flame.
  • Cook this covered for 40 minutes .
  • If the mixture sticks to the bottom add more oil.
  • When the mixture starts to turn dry switch off the heat.

  • Beetroot Kola is ready to be served.
  • Grind the dal coarse .If you grind it smooth kola will stick to the bottom.
  • Use oil liberally whenever you feel it is sticking to the bottom.If using non stick no problem .
  • Beetroot dal mixture  has to be roasted well because you are not cooking the dal and beetroot before .
  • You can do similar kola with banana flower also .Clean them and cut the flower in to thin pieces and follow the same procedure .

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