Kari Vadai

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Preparation Time : 30 minutes

Cooking Time : 20 minutes

Serving : 10 members


Kari vadai . A yum mouth watering authentic dish very own to my in – laws place . I make the entire process of getting together the mixture ahead and refrigerate . So the frying part is done in a much relaxed laid back way . This is had as it is , no dips or sauces to be accompanied along . As you fry , every one is drawn towards the kitchen by following the aroma filled in the air . make sure to make plenty as they will be devoured in on time even before its on the table to be served . At moms place we make another form of the same recipe with raw keema and its called kaima vadai . But I like this Kari vadai better as its more crisp and soft . I have tasted a keema vadai similar to this one at my aunt shajithas place in Salem . They call it as Sami vadai .( this tastes even better )  Used to wonder why this wired name . Recently I am in to a lot of kebabs . And got to know that the North Indians call their Kari vadai’s as shammi Kabab . It just hit my mind that , the word shammi must have taken its form to change into Sami . The reason why I think so is interesting because in Tamil we do not have a single word which starts with the pronunciation of the letter SHA and this alphabet was included recently during the Mughal period in India . for sure this recipe also must have been passed down to all of us from the Mughals . They should have mentioned it as shammi and we Tamils should have called it Sami as we were not used to  pronouncing SHA . No offence to  anyone , its just a thought that I assume must be right .


Bone less mutton
1/2 kg
Bengal gram dal 200 grams
Onion2 small sized chopped finely
Tomato 1 medium sized chopped finely
Green chillies2 chopped
Egg 1 large
Lime1/2 juice
Mint leaves 2 tablespoons chopped
Coriander leaves 2 tablespoons chopped
Ginger garlic paste 1/4 teaspoon each
Salt to taste
Red Chilli powder1 teaspoon
Garam masala powder 1/4 teaspoon
Oilto deep fry


  1. Pressure cook the boneless mutton with salt to taste , ginger garlic paste and little water for 3 whistles or until well cooked .
  2. Reduce the water in the cooked mutton and set aside to cool .
  3. Pressure cook the Bengal gram dal with just enough water to cook the dal and pressure cook for one whistle , making sure that the dal is cooked but does not get mushy .
  4. Drain the dal and spread it over a tray ( I spread it over a news paper ) so that all the moister evaporates and the dal is in a dry consistency and cools down .
  5. Blitz the cooled mutton just to separate the cooked mutton to thin treads .
  6. Set aside 1/2 hand of boiled Bengal gram dal . Blitz the remaining Bengal gram dal to a fine powder . Mix the blitzed mutton ,
  7. Dal powder and all the other ingredients together . Mix well .
  8. Taste and adjust . Take a small lime size ball of the mutton mixture and flatten it to make vadais .
  9. Do the same to all the mutton mixture .
  10. Heat oil to deep fry and fry the Kari vadais in medium heat for 3 -4 minutes until the vadais get to a deep golden colour , crisp and cooked through . Serve hot as it is and enjoy ….
  11. You can use beef instead of mutton which gives better taste