Kara Boondi Kurma Recipe – Boondi In Coconut Milk

Ingredients

200 grams Boondi – kara boondi,1 Onion – finely chopped,1 Tomato – chopped,2 Green Chillies,1 teaspoon Ginger Garlic Paste,1 cup Coconut milk – thick,2 cups Coconut milk – thin,1/2 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),Salt – to taste,2 Bay leaves (tej patta),1 Mustard seeds,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),Sunflower Oil – as required,Curry leaves – a few,Coriander (Dhania) Leaves – for garnishing

Instructions

1. To begin making the Kara Boondi Kurma Recipe, heat oil in a heavy bottomed pan on medium flame. Add mustard seeds and allow it to splutter. After 10 seconds, add bay leaves, cinnamon stick and cloves. Saute for about 30 seconds.Next, add onions and cook till they turn soft and translucent.Once the onions turn soft, add ginger garlic paste, slit green chillies, curry leaves, salt and turmeric powder. Mix everything well.Add tomatoes, red chilli powder, coriander powder and let it cook till the tomatoes turn mushy. This will take about 3 to 4 minutes.Add thin coconut milk and let it boil. Once it comes to boil, add the boondi. Once the gravy becomes thick, switch off the heat, add thick coconut milk and give it a stir.Garnish with coriander leaves and serve hot.Serve Kara Boondi Kurma along with Tawa Paratha and Palak Raita for an everyday meal. You can also serve it with Crisp Ghee Roast Dosa for your lunch.

Recipe Details