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