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Kari vadai & kari kola urundai

Feb-23-2018
Asiya Omar
20 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Kari vadai & kari kola urundai RECIPE

This dish is very popular,easy to make,very tasty,serve as a starter or as a side dish for briyani,pilau rice.

Recipe Tags

  • Non-veg
  • Easy
  • Dinner Party
  • Indian
  • Frying
  • Snacks
  • Side Dishes
  • Appetizers
  • High Fibre

Ingredients Serving: 4

  1. Cooked mutton pieces-250 gm
  2. Roasted channa dal -3 tbsp
  3. Chopped onion -1
  4. Chopped Green chilli - 1
  5. Chopped mint and coriander leaves
  6. Turmeric& chilli powder -each1/4 tsp
  7. Pepper,cumin,fennel,garam masala-each 1/2 tsp
  8. Egg-1 or 2
  9. Ginger garlic paste-1 tsp heaped
  10. Salt to taste
  11. Oil -100 ml
  12. Salt - to taste
  13. Oil-100 ml
  14. Chopped mint coriander

Instructions

  1. INGREDIENTS:-COOKED BONELESS MUTTON-250GM,ROASTED CHANNA DAL-3 TBSP,EGG-1 OR2,CHOPPED ONION-1/2 CUP,CHOPPED GREEN CHILLI-1,GINGER GARLIC PASTE-1 TSP,PEPPER,FENNEL,CUMIN,GARAM MASALA POWDERS-EACH1/2 TSP,CHILLI AND TURMERIC POWDER-1/4 TSP,OIL-100 ML,SALT TO TASTE,CHOPPED MINT AND CORIANDER LEAVES.
  2. POWDER THE ROASTED CHANNA DAL.
  3. COOK THE BONELESS MUTTON WITH 1/4 TSP TURMERIC POWDER,SALT AND 1 TSP GINGER GARLIC PASTE.
  4. TRANSFER THE DRAINED COOKED MUTTON PIECES TO THE BLENDER.
  5. BLEND IT COARSELY.
  6. TRANSFER TO A BOWL.
  7. ADD ALL THE OTHER INGREDIENTS EXCEPT OIL.
  8. ADD 1/4 TSP TURMERIC POWDER,1/4 TSP CHILLI POWDER,1/2 TSP OF PEPPER,CUMIN,FENNEL AND GARAM MASALA POWDERS,EGG AND ROASTED GRAM POWDER.
  9. ADD GINGER GARLIC PASTE,CHOPPED CHILLI,ONION,MINT AND CORIANDER LEAVES.
  10. ADD SALT TO TASTE AND MIX WELL.
  11. NOW THE MINCED MEAT MIX READY.
  12. TAKE SMALL BALLS FROM THE MIX AND SHAPE LIKE VADAI AND KOLA URUNDAI(KOFTA).
  13. READY TO FRY.
  14. HEAT OIL IN A SHALLOW FRY PAN. DROP THE VADAIS.
  15. DROP ALL THE VADAIS ONE BY ONE.
  16. TURN THE KARI VADAS.
  17. FRY TILL GOLDEN BROWN AND DRAIN IT.
  18. THEN DROP THE KOLA URUNDAIS.
  19. FRY TILL GOLDEN BROWN.
  20. KARI KOLA READY.
  21. DRAIN AND TRANSFER TO A PLATE.GARNISH WITH ONION RINGS AND MINT LEAVES.

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