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.)

Keywords: Boondi kurmarecipe