My MIL is an expert in doing vadacurry. I followed the same method of hers but instead of adding chana dal vada am replacing it with mutton keema. I remind one of my aunt did this mutton vadacurry. It came out very well in the first attempt. This vadacurry can be taken with idli, dhosa, chapati, poori and even rice. Try it out and send your comments.
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Mutton Keema Vadacurry
Take all ingredients and keep ready, Peel and chop shallots, chop tomatoes, prepare ginger garlic paste. wash curry leaves and coriander leaves. Clean meat.
Put minced meat in a kadai with turmeric powder and allow it to boil for 10 minutes it leaves water and gets cooked in that water. If not cooked add some water and cook.
The cooked meat changes color.
In a earthern clay pot add 2 tbsp sesame oil. Add chopped onion and saute till raw smell goes off. Add ginger garlic paste and saute well.
Add curry leaves, cinnamon stick and cloves and saute well.
Add chopped tomatoes and saute till mushy.
Add 1 tbsp chilly powder.
Add 1 tsp coriander powder
Add 1/2 tsp turmeric powder and mix well.
Mix till all the masala coats meat well.
Add 1 green chilly to it.
Add 1 glass water and allow it to boil till the gravy thickens and the masala smell goes off.
Check for salt and spiciness. If the spice level is less add pepper powder, do not add chilly powder now as it spoils the taste. Close lid and cook for 10 minutes
Mutton keema vadacurry is ready garnish with coriander leaves and serve.
I served it with poori. It was extremely delicious.
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