Beetroot Kola – origin Chettinad , Beetroot is an excellent source of folic acid and a very good source of fibre, manganese and potassium. A reduction in blood pressure is beneficial for the avoidance of heart disease and stroke.We can intake Beetroot in many ways as soup,stir fry salads,vada etc…..

Kola is a delicious dish with high nutritive value.  We do this with soaked dal and beetroot are the main ingredients this dish is  loved by all  commonly, My mother use to prepare this often to make us eat more ,she prepares  with beetroot and also in Vazhaippu (bananaflower) which is also good for women she adds … this can be served with Lemon rice and  awesome with Rasam and plain  rice,can also be stuffed in to  roti,chappathi and bread.(Stuff in and roll it)

Ingredients:

Beetroot-150 gram or medium size 1 no(serves 2 to 3 person)

Channa dal -1/4 cup

Toor dal-1/4 cup

Onion -1 big chopped

Curry leaves-2 twig

Garlic 3 pods

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

red chilli powder 1 tsp or red chilli 4 nos

Oil 2+1 tbsp

Salt-3/4 tsp

Method to Prepare:

Soak both the dal for an hour drain water and grind coarsely  along with fennel seeds,Cumin seeds,chilli powder and Garlic.

Wash and peel skin of beetroot grate and keep aside.

Heat pan with 2 tbsp of oil season with little Fennel seeds add chopped Onion curry leaves saute well.

Now add grated beetroot stir for 3 more minutes in oil.

Add ground dal  along with it keep flame simmer,add salt and mix well.

Cook  covered in low flame by stirring it often.

Add rest of the oil and stir well to avoid getting burnt at bottom.

Cook  soft for 15 to 20 minutes check by making balls it will not stick to your hand.

Serve with rice and Rasam.

Tips:

1.If you are  health concious to avoid oil you can steam cook ground dal(mix salt with dal) then bring in to the fry pan saute with beetroot.

2.Remove half way the process of Kola , allow it to cool and make in to small balls flatten it, deep fry in oil  to make beet root vadai.