Kaima Unde Barthad

Kaima Undé Barthad19_kaimaunde

Dry fried meatballs

  • 1/2 kg lean, finely minced meat
  • 1 large egg, lightly beaten
  • Optional: a few curry leaves or 1 – 2 cloves for the poaching liquid

Grind together:

  • 5 green chillis (or to taste)
  • 1/2 tbsp fresh ginger paste
  • 1/2 tbsp fresh garlic paste
  • 1/2 cup packed fresh coriander
  • 3 tbsp fresh,grated coconut, ground to a fine paste
  • 2 tbsp lime juice
  • 1 tsp salt or to taste

Very lightly roast and powder:

  • 1” stick of cassia or cinnamon
  • 5 cloves
  • 5 – 6 black peppercorns

Knead all the above ingredients together thoroughly.

To finish:

  • 2 – 3 tbsp ghee

Combine all the ingredients and knead together. Form into small balls – you should be able to make approx 20 – 22 pcs from this mixture.

In a wide, shallow pan, bring 2 – 3 cups of water to a gentle simmer and put the meatballs in. If using curry leaves or cloves, add them to the water now. Poach the meatballs in the simmering water, turning to cook evenly.

When they are cooked through, remove the meatballs to a plate and boil off any remaining liquid. Discard the cloves/curry leaves. Add the ghee to the pan and sauté the meatballs to a rich golden brown.

Serve hot with wedges of lime.


  1. Monisha Medappa says:

    May 29, 2015 at 3:50 am

    Hi Shalu, how are you?? Meant to email you ages ago to tell you that I find your recipes so simple to follow and needless to say…delicious ! Today I was looking for a kaima ‘onnde’ recipe and am going to use yours! Are you in still in Canada?

  2. says:

    June 11, 2015 at 9:22 pm

    Hi Mo! Sorry for the delayed reply- I just saw this! I’m so happy to hear that you’ve been trying out my recipes and enjoying them. Yes, I’m still in Canada.Let me know if you’re heading this way. 🙂

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