Tuesday, February 13, 2007

Keema Undalu/ Balls


Lamb Mince - 350 g
Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp
Salt - 1 tsp
Ginger and Garlic paste - 1 tsp
Desiccated Coconut - 1 and 1/2 tbsp
Rice Bran Oil - 1 tbsp + extra for shallow frying
Coriander leaves - Handful (chopped finely)
Mint Leaves - Handful (chopped finely)

Mix every thing by hand and do small round balls (as shown in figure) , keep aside.


1) Take a flat deep kadai, add 3/4 th qty of water and boil. Once it's started boiling drop mince balls in the boiling water, cover the dish.

2) Turn over when it is half cooked. Cook these meat balls until water evaporates completely. Check whether it is cooked or not (open one meat ball if it is still red or under cooked) add water again and boil until water evaporates.

3) Heat a small non-stick skillet add very little oil, when it is hot drop mince balls in batches and fry until golden color. Do the same for remaining balls, remember not to burn the leaves.

Serve as an entry or on tray.


1) Here I have shallow fried the meat balls by using tbsp of oil for each batch. If you are in a hurry you can deep fry too.

2) After u mix the marination for keema balls, keep small container with rice bran oil in it. Dip your fingers in oil, spread on both hands. Take small balls from the mixture and spread it on the other hand and do balls, if u do this way u won't get cracks on balls, do all these this way and shallow fry.

courtesy: my friend Radha (she hails from cuddapah)
© 2007 by Rajani Rayudu


Prema Sundar said...

Hi Iam new to ur blog and u have good collection of recipes..loved ur baked beans wonder.. i think kids will love that

Anonymous said...

Hi Rajani,

You have got good recipes.Will surely try them out....


Anonymous said...

Rajani, those are a very healthy version of keema undalu. Nice recipe and pics!

Rajani Rayudu said...

Hi Prema Sundar
Welcome to my blog. Yup kids will love it, even I liked it.

Hi Swetha
Thank u andi. Try chesi cheppandi.

Hi Sailaja garu
Do try it, u will love it and kids too.


sailu said...


ur recipes helped me alot

as am new for cooking i feel easy by seeing ur recipes....

really it helped me alot...am from rajahmundry...n living in.. USA...so again i feel that our costal curries rises at my home

thanks alot for gud recipes

Rajani Rayudu said...

Hi Sailaja,
Welcome to my blog. I am glad it helped u. I like Rajahmundry, vaka sari travel chesa for pushkaralu. It was unforgetable experience. Thanks for stopping by.


Arti said...

This is really good one. Thanks for posting this.


Rajani Rayudu said...

Hi Aruna,

I assume you made this, it is always hit with the crowd. I am glad you liked it.


dr.smitha said...


nice recipes..iam 4rm hyd & i miss hyd food. iam searching 4r long.... chilly chicken pokoda [ wh is made in 'nan king' hotel hyd.]
if you kw the recipe can you plz share it..
thank you,


Rajani Rayudu said...

Hi Dr. Smitha,

Will post in future if it's the same one.


Anonymous said...

Nice recepie. Thnx

Sameera said...

Wow very delicious recipe. Your blog is very interesting. I bought mutton keema from https://fipola.in/lamb-goat. I prepared meat balls with your recipe. It tastes yummy. Thanks for the recipe.