Sozhikkeerai/Dill Keema Masala

Keema Masala is quite popular in South Indian cuisine and it can be prepared with lots of different vegetables like potato, peas, and Avaraikkai(broad beans). This dish brings together keema and a very fragrant herb, Dill or Sozhikeerai in Tamil. Dill can also be prepared with other vegetables such as potato or cabbage. The only thing to keep in mind is to use dill in moderation as it can get very overpowering and hide the rest of the ingredients. Enjoy!

Dill Keema


Goat/lamb keema – 1 pound
Dill, finely chopped – 1/2 cup
Cinnamon – 1/2 inch piece
Cloves – 3
Onion, finely chopped – 1 cup
Tomato, finely chopped – 1/2 cup
Ginger-garlic paste – 1 tbsp
Turmeric – 1/2 tsp
Chilly powder – 3 tsp
Coriander powder – 3 tsp
Oil – 2 tbsp
Salt – to taste


  • Heat oil in a deep pan and add the cinnamon and cloves
  • Add onions and saute for 5 minutes
  • Add tomato and ginger-garlic paste and saute for few more minutes
  • Add the keema, turmeric, chilly powder, coriander powder and salt. Mix well
  • Add enough water to cover the keema. Cover and cook on medium heat for about 15 minutes or till the keema is half way done
  • Add the chopped dill. Cover and cook for 10 more minutes
  • Remove the lid and cook till all the water is abosrbed
  • Serve with rice and sambar or as a side for chapati

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