Keema Balls Lakshmi’s ( Kaima Undalu )
Keema Balls Lakshmi's ( Kaima Undalu )
A favourite of everybody in my family. The recipe comes from my mothers village kothapalli. They are so tasty you will want to eat them again and again.
Ingredients
- 1/2 kg Keema ( minced meat )
- 1/2 cup Desiccated Coconut
- 3 tbsp Coriander powder
- 12 Cloves Garlic
- 4 Small Pieces Cinnamon
- 4 Cloves
- 3 tsp Chili Powder
- !/2 tsp Turmeric
- 2 tsp Salt
- 2 tbsp Finely copped Coriander Leaves
Instructions
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Clean the minced meat in water and then squeeze out the extra water from the meat.
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Grind the coconut, coriander, cloves, cinnamon, garlic, into smooth paste remove and keep aside.
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Now take the keema and grind it in the grinder then add the above masala, salt, turmeric and chili powder and grind so they they all mix well. If you want to add coriander leaves you can just mix them thoroughly with the keema.
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Them make the keema into round balls and keep aside. If the balls are not firm then you can take them in a pan and leave them on low flame. The excess water leaves the balls and they become firm.
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Now take them in a cooker and cook them for 15 minutes after the whistle. Then take a pan add oil and 5 curry leaves and add the cooked balls and fry till brown and chewy.
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Some do not cook them in the cooker they take them directly in the pan and add water and cook them with the lid closed till they are done. This takes a long time but makes firm chewy keema balls. Many young people like it this way.
