Kaima Unde Saaru / Meat Balls Curry

Kaima Unde Saaru is my mom's favorite  Although she used to make it with chicken it used to taste yummy. But I always liked kaima saaru...

Kaima Unde Saaru is my mom's favorite  Although she used to make it with chicken it used to taste yummy. But I always liked kaima saaru with mutton. And so i decided to try it out for the very first time this weekend. The recipe is slightly different if you want to make it with chicken and so i took the recipe from one of my cousin’s who also is a good cook when it comes to Karnataka’s authentic dishes. It takes time to make it but is worth the effort.


Ingredients

For making kheema balls

Mutton Kheema – ½ kg
Cinnamon – ½ inch
Cloves – 3
Peppercorns -5
Ginger garlic paste – 2 tsp
Onion – ½
Turmeric powder – ½ tsp
Red Chilli powder – 1 tsp
Coriander powder – 1 tsp
Coconut – 2 tbsp
Egg – 1
Salt
Gram flour – 4 tbsp
Coriander leaves – finely chopped – 2 tbsp
Water – as needed

For making base curry

Cinnamon – 1 inch
Cloves – 6
Peppercorns – 8-10
Ginger garlic paste – 1 tbsp
Onion – 2 medium
Turmeric powder – ½ tsp
Red chilli powder – 2 tsp
Coriander powder – 2 tsp
Garam masala powder – ½ tsp
Coriander leaves – 1 small bunch
Coconut paste – (grind half of a small coconut with water into a fine paste)
Salt
Oil – 3 tbsp
Lemon juice – 1 tsp (I skipped this)
Water – as needed


Method
For making kheema balls

Follow the measurements under kheema balls ingredients.
Wash the kheema well and squeeze out the water completely. Take the kheema little by little in between your palms and squeeze out the water. Keep it aside

In a mixer, add cinnamon, cloves, pepper, ginger garlic paste, onion, turmeric powder, red chilli powder, coriander powder, garam masala powder and coconut and grind into a fine paste. Try grinding with as less water as you can. It should be a thick fine paste.

Now add kheema, salt and egg. Grind it into a paste. Do not add water once you have added kheema. Take it out into a bowl and mix the gram flour and coriander leaves. Now take the mixture little by little and roll it in between your palms and make them into balls. Keep it aside.

For making the base curry

Follow the measurements under base curry ingredients

In a mixer, add cinnamon, cloves, pepper, ginger garlic paste, onion, turmeric powder, red chilli powder, coriander powder, coriander leaves and grind into a fine paste.

Heat oil in a wide mouthed pan. Add the above masala paste and fry it well till oil separates. Add coconut paste and water. Bring it to a boil. Now lower the flame to medium range and drop in the kheema balls slowly. Give it a gentle stir. Add salt and let the kheema cook. Check for seasoning. Do not cover. Keep adding water if the gravy gets too thick. Once the kheema is cooked increase the flame and boil the gravy to get to the desired consistency. Take off the heat. Squeeze in the lemon juice and garnish it with coriander leaves.


My Notes

ü  The amount of oil, salt and spices can be varied according to your taste and eating habits. This measurement works well for me and my family.

ü  Egg and gram flour is used to give the kheema a good binding. You can increase the amount of gram flour if your kheema appears to be too wet.

Related

Recipes 7726155798082318160

Post a Comment

Follow Us

Search This Blog

Loading...

Hot in week

Recent

Comments

Copyright Policy

© 2013, Tanya's Recipes . The content and images on this site are copyright registered. It cannot be published, broadcast, rewritten or redistributed without written permission from the Author

Blog Archive

item