Kara Boondi Kurma Recipe - Boondi In Coconut Milk
Kara Boondi Kurma is a simple and easy to make recipe, where you just need Boondi, coconut milk and the everyday masalas. This curry is popular in Gudiyatham, a place in Tamil Nadu. You can serve this curry with phulka, paratha or even a crisp ghee dosa.
Ingredients
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200 grams Boondi
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kara boondi
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1 Onion
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finely chopped
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1 Tomato
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chopped
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2 Green Chillies
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1 teaspoon Ginger Garlic Paste
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1 cup Coconut milk
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thick
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2 cups Coconut milk
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thin
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1/2 teaspoon Red Chilli powder
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1 teaspoon Coriander Powder (Dhania)
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1/2 teaspoon Turmeric powder (Haldi)
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Salt
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to taste
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2 Bay leaves (tej patta)
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1 Mustard seeds (Rai/ Kadugu)
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2 Cloves (Laung)
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1 inch Cinnamon Stick (Dalchini)
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Oil
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as required
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Curry leaves
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a few
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Coriander (Dhania) Leaves
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for garnishing
Instructions
Step 1
To begin making the Kara Boondi Kurma Recipe, heat oil in a heavy bottomed pan on medium flame
Step 2
Add mustard seeds and allow it to splutter
Step 3
After 10 seconds, add bay leaves, cinnamon stick and cloves
Step 4
Saute for about 30 seconds
Step 5
Next, add onions and cook till they turn soft and translucent
Step 6
Once the onions turn soft, add ginger garlic paste, slit green chillies, curry leaves, salt and turmeric powder
Step 7
Mix everything well
Step 8
Add tomatoes, red chilli powder, coriander powder and let it cook till the tomatoes turn mushy
Step 9
This will take about 3 to 4 minutes
Step 10
Add thin coconut milk and let it boil
Step 11
Once it comes to boil, add the boondi
Step 12
Once the gravy becomes thick, switch off the heat, add thick coconut milk and give it a stir
Step 13
Garnish with coriander leaves and serve hot
Step 14
Serve Kara Boondi Kurma along with Tawa Paratha and Palak Raita for an everyday meal
Step 15
You can also serve it with Crisp Ghee Roast Dosa for your lunch