Mutton vada is scrumptious keema vada made with minced meat. Today we are going to see the traditional method mutton vada made in South India which is known as mutton kheema vadai. Minced meat can be prepared in many different methods.
The method which I am sharing here is the deep fried one. I have already posted shallow fried meatballs. This recipe is my MIL’s recipe and my hubby’s favorite one. To get the best crispy vada, do not add any water while grinding the masala or mixing the ingredients. Even while washing the minced meat make sure it is completely drained and has no water in it. You can even pat it dry with a tissue.
If you want to increase the spice, either add more dry chili while grinding or finely chopped green chili while mixing. Make sure onion, curry leaves, coriander leaves are finely chopped and they are dry. It is necessary to add the specified amount of roasted gram to get the crispy vada. You can increase or decrease the number of spices according to your needs and taste. Now let us see how to prepare this recipe.
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- 1/2 cup Roasted gram flour/Pottukadalai Maavu
- 1 inch Cinnamon stick/Pattai
- 3 Clove/Lavangam
- 1 tsp Fennel seed/Sombu
- 3 Dry Red Chili
- 2 Garlic pods big one
- 1 inch Ginger
- 250 gms Minced Meat
- 1/4 tsp Turmeric powder
- 1 Onion finely chopped
- 1 strand Curry Leaves/Karuveppilai finely chopped
- 1 tbsp Coriander Leaves/Kothamalli finely chopped
- salt to taste
- 1 cup oil to deep fry
- Wash minced meat and drain it completely and set aside.
- In a mixer add all the ingredients given under "To Grind" and make a smooth powder.
- Add minced meat in a bowl. Now add turmeric powder, salt to taste, ground masala powder, onion, curry leaves, coriander leaves and mix thoroughly. Do not add any water.
- Once mixed well, divide it into equal lemon sized balls and pat it thinly into vada shape. You will get 20 to 25 vadas approximately.
- Heat oil in a kadai. Add 2 to 3 vadas at a time and do not disturb until it is cooked.
- Flip to another side once it is cooked. Similarly, flip it two times until both sides turn crispy golden brown. Once done remove it on a kitchen towel to remove excess oil. Serve hot with a cup of tea.
- If you want to increase the spice, either add more dry chili while grinding or finely chopped green chili while mixing.
- Make sure onion, curry leaves, coriander leaves are finely chopped and they are dry.
- It is necessary to add the specified amount of roasted gram to get the crispy vada.
- You can increase or decrease the number of spices according to your needs and taste.
Delicious and crispy Minced Mutton vada are ready to relish.
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I like this deep-fried minced mutton vada. I really appreciate the efforts you have taken to write this interesting blog post. I will surely share this post with my family and friends. Thank you.
Yes 🙂
This means a lot to me, thank you 🙂