Boondi Curry! Am I sounding weird? no in fact I am not!!! you read it right I am talking about Boondi Kura/Curry. I was lucky enough to taste this wonderful recipe at my cousin sister's place in Vizag. The curry was moist and tasting so delicious. I never in my dreams would have imagine that we can make curry out of Boondi.
Boondi or Boondhi is a Indian Snack. There are two varieties sweet and salted variant called Khara. To prepare boondi, Gram flour batter is made into small balls using a ladle with holes. These balls are then deep fried in vegetable oil.To make boondi Laddu (indian sweet)fried boondi is then dipped in sugar syrup. Plain boondi is eaten along with payasam in South India or is used to prepare Laddu. In preparing Khara boondi, the batter is mixed with spices and salt before frying. Khara boondi is eaten as such or is added to Indian-mixture. Info source: Boondi
I simply loved the idea of making curry out of Boondi apart from our regular stuff. What an innovative idea, thanks to my Akka!
Source: My Cousin
Cuisine: South Indian, Andhra Cuisine
Prep time: 3 mins
Cooking time: 15 mins
2 cups Boondi-plain/masala (store bought or home-made)
1 tomato, chopped finely
1 onion, chopped
2-3 green chillies, finely chopped
½ tsp ginger paste (if using plain boondi)
½ tsp garlic paste (if using plain boondi)
½ tsp turmeric powder/haldi/pasupu
1 tsp red chilli powder/mirchi powder/karam podi
1 cup milk
½ cup water
salt as per taste
1 tbps cooking oil
1 tsp cumin/jeera/jeelakara
4-5 fresh curry leaves/kadipata/karvepaku
pinch of asafeotida/hing/inguva
- Heat oil in a kadai/medium pan. Add cumin and sauté for a minute.
- Add onions, tomato and green chillies and sauté for a min, add ginger paste, garlic paste, turmeric, red chilli powder and salt. Stir so that all ingredients are mixed well together.
- Add water, cover and let it cook for 5-9 minutes.Once all the water is evaporated, check if onions and tomatoes are cooked.
- Add boondi and milk, mix well., cover and let it cook for 2-3 mins approx.
- Serve with hot steamed rice and rasam or dal.