Tuesday, February 27, 2007

Kari Vadai - Mutton Vada

Now i dont know why this is called vadai ..
I call it so coz my Mom does...


Mutton or Beef Kima - 1 lb
Shredded coconut - 1/2 cup
Green Chilly - 6 , cut into half
Cumin Pwdr - 1/2 tsp
Ginger Garlic Paste - 1/2 tsp
Dalia Powder - 2 tsp ( Just grind dalia )
Vinegar or lemon juice - few drops

The whole process shud be done without adding water.

1) Mix half of the cumine pwdr , salt to kima.
2) Heat few drops of oil , add remaining cumine pwdr , green chillies , ginger garlic paste.
3) When there is no raw smell add meat. Add a little more ginger garlic paste , vinegar.
4) Cook till water from meat evaporates. Dont brown the meat.
5) Grind meat with coconut , to a soft dough like consistency.
6) Add dalia powder. U can add more for a harder vada.
7) Make small balls , flatten it and shallow fry on a pan.

U can store it in freezer for a week.


Anonymous said...


I think we call it 'Kuftae' at my home...but I am not sure if my Ammi uses dalila powder...although everything else looks the same...should check it out once..!


Ayesha Seerin said...

The traditional way is to grind dalia along with meat, but this method gives softer vada. Check it out sometime.