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
Directions
- 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.
- 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.
- Mash cooked Yam well with a spoon (strain if it has water).
- Add the ground minced mutton mixture,chopped onions,curry leaves,chopped coriander and mint leaves to the mashed yam and mix well.
- Shape them into round lemon-sized balls.
- Heat oil in a non-stick kadai. Fry the Yam-keema cola till it turns golden brown on bothsides.
- Serve this Yam-keema Cola hot with coconut chutney.