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    Mutton Masal Vada | Mutton Vadai | Kothukari Vadai | Minced Meat Vadai | Mutton Paruppu Vadai


    Paruppu vadai is the usual thing but when you want something different with a twist try making a nonvegetarian version of this masala vadai. You can use either chicken or mutton here to make these crispy treats. Goes great with a cup of tea or can be served with a special menu as side dish. I've made it with mutton and chicken and both tastes good equally. Here in this post I have shared the mutton masala vadai recipe check it out. 


    mutton vada


    INGREDIENTS

    Makes 10 to 12 vadai
    1. Kadala paruppu - 150 grams
    2. Mutton Kothukari - 75 grams 
    3. Big onion - 50 grams 
    4. Fennel seeds - 2 grams 
    5. Pepper corns - 2 grams 
    6. Curry leaves - Few 
    7. Coriander leaves - Few 
    8. Salt - As required
    9. Turmeric powder - 1/4 tsp
    10. Oil - To deep fry the vadas

    PREPARATION METHOD
    • Soak kadala paruppu in water and set aside for 2 to 3 hours. Or until it becomes soft.
    • Now put mutton kothukari in a strainer and pour water over it. Wash well and drain water completely. 
    • Now take this kothukari in a pan and pour 300 ml of water and add some salt and turmeric powder. Stir well and place on flame. Let it cook on high flame until all the water content reduces and there is only mutton kothukari left behind. Then remove it from flame and leave aside until it cools down.
    • Now drain water completely from the soaked dal. See that there's not even a single drop of water. Now add this into a blender along with fennel seeds, pepper corns and give a pulse type grinding so that the dal is still coarse. Don't grind it completely into paste. 
    • Now remove the dal mixture from the blender and add salt, curry leaves, chopped coriander leaves, cooked kothukari and mix well with your fingers. 
    • Now pinch some portion of the mixture and shape it into balls then press firmly between your palms to make it flat. Do the same with the rest of the mixture. (If you had not strained water completely from dal or if you had added water while grinding dal, then shaping vadas would become difficult, it will fall apart and won't hold the shape. In such a case add some maida to it and then shape into vadas) 
    • Then place a big kadai on flame and pour enough oil into it to deep fry the vadas. 
    • After the oil turns hot, gently slide the vadas in and fry until they turn golden brown in color. 
    • Then remove from oil and serve hot. 

    TIP 1: You can do the same with minced chicken too but make sure you saute it for lesser time before adding to the lentil mix. 

    TIP 2: Make sure to cook mutton before adding else it will have a raw taste and ruin the whole preparation. 


    mutton kothukari vadai


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