Mutton Keema Balls/ Keema Vundallu

Description:

Mutton Keema Balls/ Keema Vundallu is one of my favorite dish. This can be served as starter. It also tastes yummy with steamed rice and ghee.

Ingredients:

Mutton Keema: ½ kg
Green Chilies: 8
Ginger Garlic Paste: 1 Spoon
Tumeric: ¼ tsp
Chilli Powder : 1 Spoon
Garam Masala: 1 Spoon
Coriander Leaves : little (Kothimeera)
Salt: As required
Oil: As required for deep fry

Method of Preparation:

1. In a mixer add Green Chilies, Ginger Garlic Paste, Turmeric, Chilli Powder, Garam Masala, Coriander Leaves and Salt make it to a smooth consistency without adding water.
2. In the same mixer add drained Mutton Keema and make it to paste so it mixes equally with masala.
3. Make it as round balls.
4. Heat tava and add 1 spoon oil. Place the balls in it and cover with lid.
5. Cook it on low flame for 5 mins so the water comes out.
6. Check frequently the balls are not sticking to the tava and keep turning it around.
7. Cook it till the water comes out of it completely. Once balls get dry keep it aside.
8. In another tava add oil for deep fry.
9. Once oil is heated add the balls and fry it till the balls turn brown and cooked well.
10. Ready…to EAT.

Tips:

1. Cooked balls can be stored in refrigerator freezer. When required can be deep fried in oil.