Preparation Time : 30 minutes
Cooking Time : 20 minutes
Serving : 10 members
Description
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 .
Ingredients
Ingredients | Quantity |
|---|---|
| Bone less mutton | 1/2 kg |
| Bengal gram dal | 200 grams |
| Onion | 2 small sized chopped finely |
| Tomato | 1 medium sized chopped finely |
| Green chillies | 2 chopped |
| Egg | 1 large |
| Lime | 1/2 juice |
| Mint leaves | 2 tablespoons chopped |
| Coriander leaves | 2 tablespoons chopped |
| Ginger garlic paste | 1/4 teaspoon each |
| Salt | to taste |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Oil | to deep fry |
Method
- Pressure cook the boneless mutton with salt to taste , ginger garlic paste and little water for 3 whistles or until well cooked .
- Reduce the water in the cooked mutton and set aside to cool .
- 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 .
- 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 .
- Blitz the cooled mutton just to separate the cooked mutton to thin treads .
- Set aside 1/2 hand of boiled Bengal gram dal . Blitz the remaining Bengal gram dal to a fine powder . Mix the blitzed mutton ,
- Dal powder and all the other ingredients together . Mix well .
- Taste and adjust . Take a small lime size ball of the mutton mixture and flatten it to make vadais .
- Do the same to all the mutton mixture .
- 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 ….
- You can use beef instead of mutton which gives better taste
