Description

Keema Urundai is a traditional Tamil-style dish made with finely minced meat (usually mutton or chicken), blended with aromatic spices, shallots, chilies, curry leaves, and a touch of coconut. The meat mixture is shaped into small round dumplings or balls, then either steamed for a healthier version or deep-fried for a crispy, golden texture.

These spicy meatballs are often served as a starter or as a side dish with rice and curry. In some variations, the steamed Keema Urundais are simmered further in a tangy Kuzhambu (gravy), making them juicy and flavorful — a dish known as Urundai Kuzhambu.

Packed with protein and spices, Keema Urundai showcases the richness of South Indian non-veg cooking — bold, rustic, and full of flavor.