Chettinadu Beetroot Kola

  1. Roast 3/4 cup of freshly grated coconut, 1/4″ piece of cinnamon, 3 cloves, 1 cardamom, 1/4 tsp of fennel seeds, 4 raw cashews, 1/8 tsp of white poppy seeds, 1 tsp of pottukadala & 1 greenchilly in 1 tbsp of oil till golden brown in color. Grind to a very smooth paste adding 2 tbsps of water. Keep aside.
  2. Cook  1 cup of grated beetroot without adding oil for 3 to 4 minutes on medium heat.Stir in the ground masala paste ( prepared in step 1), enough salt, 1 tbsp of chopped cilantro & 1/4 tsp of turmeric powder. Mix well for a minute & switch off heat. Let cool completely.
  3. Make small balls from the mixture & deep fry in hot oil.
  4. Serve hot.
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