Kara Boondi Kurma Recipe - Boondi In Coconut Milk
A vegetarian Tamil Nadu recipe with boondi - kara boondi, onion - finely chopped, tomato - chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Kara Boondi Kurma Recipe, heat oil in a heavy bottomed pan on medium flame
boondi - kara boondi(200 grams) - 2
Add mustard seeds and allow it to splutter
mustard seeds(1) - 3
After 10 seconds, add bay leaves, cinnamon stick and cloves
bay leaves (tej patta)(2)cloves (laung)(2)inch cinnamon stick (dalchini)(1)curry leaves - a fewcoriander (dhania) leaves - for garnishing - 4
Saute for about 30 seconds
- 5
Next, add onions and cook till they turn soft and translucent
onion - finely chopped(1) - 6
Once the onions turn soft, add ginger garlic paste, slit green chillies, curry leaves, salt and turmeric powder
onion - finely chopped(1)green chilli(2)ginger garlic paste(1 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastebay leaves (tej patta)(2)curry leaves - a fewcoriander (dhania) leaves - for garnishing - 7
Mix everything well
coconut milk - thin(2 cups) - 8
Add tomatoes, red chilli powder, coriander powder and let it cook till the tomatoes turn mushy
tomato - chopped(1)green chilli(2)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - for garnishing - 9
This will take about 3 to 4 minutes
- 10
Add thin coconut milk and let it boil
coconut milk - thick(1 cup)coconut milk - thin(2 cups) - 11
Once it comes to boil, add the boondi
boondi - kara boondi(200 grams) - 12
Once the gravy becomes thick, switch off the heat, add thick coconut milk and give it a stir
coconut milk - thick(1 cup)coconut milk - thin(2 cups) - 13
Garnish with coriander leaves and serve hot
coriander powder (dhania)(1 teaspoon)bay leaves (tej patta)(2)curry leaves - a fewcoriander (dhania) leaves - for garnishing - 14
Serve Kara Boondi Kurma along with Tawa Paratha and Palak Raita for an everyday meal
boondi - kara boondi(200 grams) - 15
You can also serve it with Crisp Ghee Roast Dosa for your lunch
Nutrition Facts
Per serving
Rate this recipe
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Kara Boondi Kurma Recipe - Boondi In Coconut Milk
A vegetarian Tamil Nadu recipe with boondi - kara boondi, onion - finely chopped, tomato - chopped. Ready in 40 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
15 steps- 1
To begin making the Kara Boondi Kurma Recipe, heat oil in a heavy bottomed pan on medium flame
boondi - kara boondi(200 grams) - 2
Add mustard seeds and allow it to splutter
mustard seeds(1) - 3
After 10 seconds, add bay leaves, cinnamon stick and cloves
bay leaves (tej patta)(2)cloves (laung)(2)inch cinnamon stick (dalchini)(1)curry leaves - a fewcoriander (dhania) leaves - for garnishing - 4
Saute for about 30 seconds
- 5
Next, add onions and cook till they turn soft and translucent
onion - finely chopped(1) - 6
Once the onions turn soft, add ginger garlic paste, slit green chillies, curry leaves, salt and turmeric powder
onion - finely chopped(1)green chilli(2)ginger garlic paste(1 teaspoon)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)salt - to tastebay leaves (tej patta)(2)curry leaves - a fewcoriander (dhania) leaves - for garnishing - 7
Mix everything well
coconut milk - thin(2 cups) - 8
Add tomatoes, red chilli powder, coriander powder and let it cook till the tomatoes turn mushy
tomato - chopped(1)green chilli(2)red chilli powder(1/2 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - for garnishing - 9
This will take about 3 to 4 minutes
- 10
Add thin coconut milk and let it boil
coconut milk - thick(1 cup)coconut milk - thin(2 cups) - 11
Once it comes to boil, add the boondi
boondi - kara boondi(200 grams) - 12
Once the gravy becomes thick, switch off the heat, add thick coconut milk and give it a stir
coconut milk - thick(1 cup)coconut milk - thin(2 cups) - 13
Garnish with coriander leaves and serve hot
coriander powder (dhania)(1 teaspoon)bay leaves (tej patta)(2)curry leaves - a fewcoriander (dhania) leaves - for garnishing - 14
Serve Kara Boondi Kurma along with Tawa Paratha and Palak Raita for an everyday meal
boondi - kara boondi(200 grams) - 15
You can also serve it with Crisp Ghee Roast Dosa for your lunch
About this recipe
A vegetarian Tamil Nadu recipe with boondi - kara boondi, onion - finely chopped, tomato - chopped. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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