Kaima Undalu/Fried Keema balls

Kaima Undalu / Fried Keema balls are normally made out of ground goat meat. You can use other meats if you wish.

These are very healthy for all ages as there is no fat content in the Kaima. 

The taste is simply irresistible and the balls can be stored for 3-4 days. This will be a kids favorite.

Preparation Time: 10 minutes 

Cook Time: 10 minutes 

Frying Time: 3-4 minutes per batch 

Serves: 2-3

Ingredients:

Kaima/Keema : 500 gms

Green chilies: 10 diced

Garlic: 4 cloves chopped 

Ginger : 3" piece chopped 

Cilantro/Coriander leaves: small bunch or 1 cup chopped 

Red chili powder: 1 teaspoon 

Coriander powder: 2 teaspoons

Salt to taste 

Method:

Take the green chilies, Ginger, garlic and half of cilantro in a blender and grind to a coarse paste. 

Add the Kaima, rest of the cilantro, spices and grind into a smooth paste. Do not add water.

Make the Kaima into desired size balls. I made golf size, but the size can be little larger.

Arrange them in a wide bottom pan and cook for 10 minutes until the water is out and evaporated out of the balls. Do not use utensils to move the balls, just move the pan to stir the balls inside.

Heat oil for deep frying and fry the balls until they turn golden brown. 

Serve hot with rasam/sambar rice or as an appetizer.

You can store these balls in a airtight container for 3-4 days.