Kara Boondi Kurma Recipe – Boondi in Coconut Milk
Deliciously Spicy and Creamy Curry from Tamil Nadu
Kara Boondi Kurma is a delightful and easy-to-make curry that brings together crispy boondi, rich coconut milk, and a medley of aromatic spices. A popular dish from Gudiyatham in Tamil Nadu, this curry is known for its flavorful combination of savory spices and creamy coconut milk. Perfectly suited for a comforting lunch, it pairs beautifully with phulka, paratha, or even a crisp ghee dosa. This recipe ensures you get the perfect balance of spicy, tangy, and creamy in every bite.
Ingredients
The ingredients for this curry are simple yet full of flavor. With just a few spices and the key ingredient, boondi, you can easily prepare this satisfying dish in under 40 minutes.
| Ingredient | Quantity |
|---|---|
| Boondi (Kara Boondi) | 200 grams |
| Onion (finely chopped) | 1 |
| Tomato (chopped) | 1 |
| Green Chilies | 2 |
| Ginger Garlic Paste | 1 teaspoon |
| Coconut Milk (thick) | 1 cup |
| Coconut Milk (thin) | 2 cups |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | To taste |
| Bay Leaves (Tej Patta) | 2 |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Oil | As required |
| Curry Leaves | A few |
| Coriander (Dhania) Leaves | For garnishing |
Nutritional Information (per serving)
This curry is not only delicious but also packed with nutritional goodness. The combination of coconut milk, spices, and boondi provides a balanced and satisfying meal. Below is the approximate nutritional breakdown per serving (based on 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 16g |
| Protein | 3g |
| Fat | 13g |
| Fiber | 3g |
| Sugar | 3g |
| Sodium | 280mg |
Note: Nutritional values are estimates and may vary based on the specific ingredients and preparation methods.
Preparation Time
20 minutes – A quick and easy prep for a flavorful lunch or dinner.
Cooking Time
20 minutes – An effortlessly fast cooking process that results in a rich and creamy curry.
Instructions
-
Start the Tempering:
Heat a generous amount of oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add mustard seeds and allow them to splutter. This should take just a few seconds. After the mustard seeds splutter, add bay leaves, cloves, and cinnamon stick. Sauté them for about 30 seconds until the spices release their fragrance. -
Cook the Onions:
Add the finely chopped onion to the pan and sauté until they turn soft and translucent. This usually takes about 3-4 minutes, depending on the heat. -
Add Aromatics & Spices:
Once the onions are soft, add the ginger garlic paste, green chilies, curry leaves, turmeric powder, and salt. Mix well, and let the spices cook for another 2-3 minutes. You will begin to smell the fragrant blend of spices. -
Incorporate Tomatoes & Dry Spices:
Add the chopped tomato, red chili powder, and coriander powder to the pan. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and become mushy. This step ensures the base of the curry is rich and well-seasoned. -
Add Coconut Milk:
Pour in the thin coconut milk and bring the mixture to a boil. Let it simmer for a few minutes, allowing the flavors to meld together. -
Add the Boondi:
Once the curry is boiling, add the boondi into the pot. Stir gently to coat the boondi in the curry. Allow the curry to simmer for 5-7 minutes until the boondi absorbs some of the flavors and the gravy thickens. -
Finish with Thick Coconut Milk:
Turn off the heat and stir in the thick coconut milk. This adds a creamy texture to the curry, making it even richer and more satisfying. -
Garnish & Serve:
Garnish the Kara Boondi Kurma with freshly chopped coriander leaves. Serve hot with your choice of Tawa Paratha, Palak Raita, or even a crisp ghee dosa for a truly delicious and satisfying meal.
Serving Suggestions
Kara Boondi Kurma pairs wonderfully with a variety of side dishes. For a traditional Tamil Nadu-inspired meal, serve it with phulka or paratha. Alternatively, for a comforting, hearty lunch, enjoy it with a warm ghee dosa. The richness of the curry complements the crispness of the dosa perfectly, creating a delightful balance of textures and flavors.
Why You’ll Love Kara Boondi Kurma:
This Kara Boondi Kurma is the perfect choice for those looking for a simple, flavorful curry that doesn’t require a lot of time or effort. The creamy coconut milk base combined with the spicy and tangy flavors of the ginger, garlic, and aromatic spices makes it a standout dish. Plus, it’s vegetarian, making it a great option for all types of diets. Enjoy it for lunch, dinner, or as part of a festive meal!
Tips & Variations:
- Adjust Spice Level: If you prefer a milder curry, reduce the amount of green chilies and red chili powder.
- Crispy Boondi: If you prefer extra crispy boondi, add it just before serving, so it maintains its crunch. If you want it soft, let it simmer in the curry for a few minutes.
- Vegan Version: For a vegan twist, use coconut oil instead of regular oil, and ensure that your boondi is made without ghee.
This flavorful Kara Boondi Kurma is sure to become a favorite in your recipe repertoire. Whether served for an everyday meal or as part of a special lunch, it’s a comforting and delicious dish that will be enjoyed by all.
