Kara Boondhi Kurma is a delicious South Indian snack made with deep-fried chickpea flour balls (boondhi) mixed with a flavorful and spicy curry. Enhanced by aromatic spices like cinnamon, cardamom, and fennel, and cooked with tomatoes and onions for a deep, savory flavor, this curry is a delightful addition to any meal. The final touch of kara boondhi adds a unique texture and taste, making it perfect to pair with mild pulao, Indian bread, or even steamed rice. Its balanced blend of spice and creaminess makes it a versatile and crowd-pleasing dish.
Kara Boondhi Kurma
4
servings30
minutes40
minutesA dish made with kara boondhi and served with roti or chapathi. Can be served with pulao also.
Ingredients
kara boondhi – 1 cup
Potato – 2
Big onion (medium size) – 1
Tomato – 1
Red Chilly Powder – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Turmeric powder – ¼ teaspoon
Salt – 1 teaspoon or as per taste
- To Grind
Coconut gratings – 2 tablespoon
Cashew nuts – 4 to 5
Puffed gram dhal (Pottu kadalai) – 1 teaspoon
Garlic cloves – 2 Nos
Fresh ginger – 1 “ piece
Green Chillies – 1 to 2
- For seasoning
Oil – 2 tablespoons
Fennel seeds – 1 teaspoon
Cinnamon stick – 1 small piece
Cardamom – 1
Cloves – 2
Directions
- Cook potato till soft and remove the skin. Cut it into medium size pieces.
- Chop onion and tomato finely.
- Grind Coconut gratings, Cashew nuts, puffed gram dhal, Garlic cloves, Fresh ginger, Green Chillies, together to a fine paste.
- In a kadai put the oil and when it is hot add cinnamon stick, cardamom, cloves and fennel seeds. When it is slightly fried, add chopped onion and fry till it turns transparent.
- Add tomato pieces along with salt, turmeric powder, red chilli powder, coriander powder and stir it. Fry till tomato mashed well.
- Now add potato pieces and mix well.
- Add the ground paste. Mix once again everything well and add enough water to cover the potato. Close with a lid and cook till it starts boiling.
- Allow to boil for few more seconds. Remove from stove, add kara boondhi and stir well.
- Can be served with any mild pulao / Indian bread.
Notes
- We can use store bought Karaboondi . Or make at home – recipe here.
Hi Aunty,
Wow gravy with boondhi…I am very eager to try this dish…But once we add the boondhi it is going to become soggy right? But will try soon. I tried your fruit payasam and potato rice last week. Both turned out well. Thanks for sharing your recipes. Waiting for more recipes from you.
Aunty please could you mention about using and reusing oil for snacks and sweets? Is it advisable and how to go about it.With diwali approaching I was just wanting to know. Thanks a lot.
A.R
Hi AR,
Yes. It will not be crisp, but it will blend well with kurma. However, just add it before serving. Actually, I have added the spicy Karaboondi, bought from store which contains groundnut etc. It is nice to have crunchy taste too.
The oil in which you deep fry snacks, should not be re-heated again. Once you prepare the snacks, store that oil for seasoning and other things, but not for deep frying. So, use only the required oil. If you want to deep fry something again, please use only fresh oil. For Diwali, you can plan the snacks and deep fry in one go (without reheating the oil again and again).
Hi Kamala Ji,
I tried the Kaara Boondhi Kurma at my home today. It came out really delicious. Even my 3 year old loved it. Thanks for sharing this interesting recipe.
– Aarthi Krish
meaning of puffed gram dal
Puffed gram dal is “Pottu Kadalai” also known as “Chutney Dal”.