Kothu Kari Urundai/Mutton Keema balls/Ground Mutton Balls

This is one of my family’s favorite recipe. One of my grandma’s recipe. At my childhood, if i want this dish. I used to ask my grandma only. If guest invited for lunch, she used to do this dish. This is rich and delicious balls. Grounded keema cooked with chopped onion, garlic, ginger, coconut and cashews paste along with roasted gram powder. Cook till it to form to thick paste consistency, cool down and make a small balls. Dip in maida batter, deep fried in oil. Hope you will try this recipe and let me know how it turns out.

Prep Time : 30 mins        Cooking Time : 1:30 hours


Keema/Ground goat : 350 gms

Onion : 500 gms Chopped

Garlic : 10 pods choped

Ginger : 1 tbsp chopped

Green chilly : 2 chopped finely

Coriander Leaves : 2 tbsp chopped

Sambar/Kuzhumbu milagai podi : 4 tsp

Pottukadalai/Roasted gram powder : 1/2 cup (Can adjust)

Salt to taste

Maida/Flour : 1/2 cup (to make a batter)

Oil : 3 tsp (to cook Keema)

Oil for deep fry

To Grind:

Grated Coconut : 1/2 Cup

whole Cashews : 20 nos


  1. Start chopping veggies. Set aside. Wash keema in fresh water set aside.
  2. Heat oil in a pan, add chopped onions, ginger, garlic, green chilies, coriander leaves. Cook it till light brown in color. Add washed keema in to it.

    3.Mix it. Add required water with sambar or kuzhumbu milagai podi and salt. Cover and cook till it soft. Oil will start to bloat on top. On this stage, add coconut and cashews paste. Mix it well and cook, till water dissolves. Stir it occasionally.

    4. Once it form to thick gravy consistency, now add pottukadalai/roasted gram flour. Mix it well on low heat. See the pic, how it as form to thick paste consistency. If you try to drop it from ladle, it have to drop fully not little by little. Or try to make a ball. If you are able to make balls, done. Or not you can add more roasted gram flour and mix well.

    5. Allow it cools down completely. Make a small balls, set aside. Take a maida/flour in a bowl, add water to make a batter. Batter should not watery or too thick. Make it like bajji batter consistency.

    6. Heat oil in a kadai, take a keema balls and dip it in a batter. See a pic below. Fry it in a oil both side to golden brown in color. Keep it in kitchen towel.

    Serve hot as a snack or with rice. Enjoy this rich and delicious keema balls.



  1. Try to chop veggies finely as much you can.
  2. You can add equal amount of keema and onions too. But keema should not exceed than onions.
  3. Try to make coconut and cashew paste with little water as much possible.
  4. You can add more roasted gram flour, if you not able to make a balls.
  5. If you dont like to dip in maida batter, you can dip a balls in beated egg and fry in oil.
  6. If you are dipping in egg, try to fry 2 or 3 balls, not more than that. Because oil will boil and comes out.