Thursday, 10 March 2016

Mutton Keema Vada - Kari Vadai

Mutton Keema Vada - Kari Vadai, this is a typical South Indian dish. We can make many recipes using Mutton keema like mutton keema balls, keema matar, keema cutlet etc, but this vada have a unique taste and flavor because of the spices used. This can be served as a starter or you can enjoy it with a cup of tea in the evening. I did not get the minced meat, so I just roughly ground it using a blender. Lets move on to the recipe.
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Mutton Keema Vada - Kari Vadai

Preparation Time : 20 Minutes | Cooking Time : 15 Minutes | Serves : 4

Mutton - 1/4 Kg
Egg - 1 No.
Shallots - 25 No.
Ginger Garlic Paste - 1 tsp.
Green Chili - 2 No.
Curry Leaves - 2 Sprigs.
Mint Leaves - 1 Sprig.
Coriander Leaves - 2 Sprigs.
Fennel Seeds - 1/4 tsp.
Garam Masala Powder - 1/4 tsp.
Poppy Seeds - 1/4 tsp.
Oil for Deep Frying
Salt to taste

To Grind 1
Mutton - 1/4 Kg
Turmeric Powder - 1/4 tsp.

To Grind 2
Fried Gram - 2 tbsp.
Grated Coconut - 2 tbsp.
Cloves - 3 No.
Cinnamon Stick - 1 inch piece
Cardamom - 2 No.

1. Keep all the ingredients ready for making mutton keema vada.
a. Clean and wash the mutton pieces.
b. Chop the shallots and green chili.
c. Chop the curry leaves, mint leaves and coriander leaves.
2. Roughly grind Mutton pieces and turmeric powder.(You can avoid this step if your are using mutton keema). Transfer it to a bowl. Separately grind the items mentioned under "To Grind2" section.
3. Add the ground mutton, ground fried gram-coconut powder and other ingredients mentioned under "Ingredients" section. Mix it well.
4. Make small balls and keep it in middle of the palm and press it to make vada. Deep fry the vadas in batches. Fry it till it is cooked on both sides and it turns golden brown color. Transfer the Vada to a paper towel to absorb excess oil.

Yummy Mutton Keema Vada is ready to serve. Serve it as an evening snack or as a starter.

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