Boondi kurma goes well with idli, dosai or chappathi. A tasty dish it is also easy to make when you have unexpected guests. I learnt this recipe from my grandmother.
What you need
Kaara boondi - 1/2 cup
Onion and tomato, cut thin, lengthwise - 1 cup each
Peeled garlic - 5 pods
Ginger-garlic paste - 1 tsp
Red chilly powder - 1 tsp
Green chillies - 2
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander leaves, chopped fine - 2 tbsp
Curry leaves – a few
Oil - 3 tbsp
Salt - to taste
For the masala
Grated coconut - 1/2 cup
Cashewnuts - 5
Cooking instructions
Place the pan on the stove and heat the oil.
Fry the onions, tomatoes, garlic pods, curry leaves and chillies.
Then add the ginger-garlic paste and all the masala powders.
Add coconut, cashew paste and salt.
Fry for five minutes, pour four cups of water and after the mixture boils for 10 minutes add boondi to the mixture.
Cook for 10 minutes until this mixture reaches a gravy-like consistency.
Garnish with coriander leaves and serve. (Poonguzhali Nithyakumar is a homemaker who loves cooking.)
