Name: Kari vadai & kari kola urundai recipe by Asiya Omar at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Cooked mutton pieces-250 gm; Roasted channa dal -3 tbsp; Chopped onion -1; Chopped Green chilli - 1; Chopped mint and coriander leaves; Turmeric& chilli powder -each1/4 tsp; Pepper,cumin,fennel,garam masala-each 1/2 tsp; Egg-1 or 2; Ginger garlic paste-1 tsp heaped; Salt to taste; Oil -100 ml; Salt - to taste; Oil-100 ml; Chopped mint coriander

Ingredients Serving: 4

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

Instructions

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.
POWDER THE ROASTED CHANNA DAL.
COOK THE BONELESS MUTTON WITH 1/4 TSP TURMERIC POWDER,SALT AND 1 TSP GINGER GARLIC PASTE.
TRANSFER THE DRAINED COOKED MUTTON PIECES TO THE BLENDER.
BLEND IT COARSELY.
TRANSFER TO A BOWL.
ADD ALL THE OTHER INGREDIENTS EXCEPT OIL.
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.
ADD GINGER GARLIC PASTE,CHOPPED CHILLI,ONION,MINT AND CORIANDER LEAVES.
ADD SALT TO TASTE AND MIX WELL.
NOW THE MINCED MEAT MIX READY.
TAKE SMALL BALLS FROM THE MIX AND SHAPE LIKE VADAI AND KOLA URUNDAI(KOFTA).
READY TO FRY.
HEAT OIL IN A SHALLOW FRY PAN. DROP THE VADAIS.
DROP ALL THE VADAIS ONE BY ONE.
TURN THE KARI VADAS.
FRY TILL GOLDEN BROWN AND DRAIN IT.
THEN DROP THE KOLA URUNDAIS.
FRY TILL GOLDEN BROWN.
KARI KOLA READY.
DRAIN AND TRANSFER TO A PLATE.GARNISH WITH ONION RINGS AND MINT LEAVES.

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