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Yam Keema Cola Urundai

Cooked Yam and Keema deepfried with spices

Recipe by christy gerald of Dubai, AE

Vegetarians can try this dish with Yam alone(as Yam Cola Urundai-which tastes even better) without adding Keema and thereby reduing the spices. You can try this dish when u have left over keema by adding mashed Yam. Requires 20 mins cooking time.

Ingredients non vegetarian 4 servings

    • 100 gm yam - peeled and cut into pieces
    • 75 gm keema - minced mutton of 3 boneless mutton pieces
    • 12 sambar onions - finely chopped
    • 6 whole red chillies
    • 50 gm dalia(split besan) dhal- pottu kadalai
    • 1/2 cup grated coconut
    • 2 tsp saunf
    • 1/2 tsp turmeric powder
    • 2 tsp salt
    • 6 chopped curry leaves
    • little chopped coriander and mint leaves(4 leaves)
    • 150 ml refined oil


    1. In pressure cooker,cook yam and minced mutton(keema) with salt,1/4 cup water and little turmeric powder each using a separator pan upto 5 whistle or 15 mins.Turn off the flame .Let it cool for 10 mins.
    2. Grind cooked keema(strain if it has water) with saunf,grated coconut,whole red chillies and split besan dhal without adding water using a mixer grinder.
    3. Mash cooked Yam well with a spoon (strain if it has water).
    4. Add the ground minced mutton mixture,chopped onions,curry leaves,chopped coriander and mint leaves to the mashed yam and mix well.
    5. Shape them into round lemon-sized balls.
    6. Heat oil in a non-stick kadai. Fry the Yam-keema cola till it turns golden brown on bothsides.
    7. Serve this Yam-keema Cola hot with coconut chutney.