Ingredients

• 200g - Fresh karaboondhi (savoury, hot boondhi)
• 1 - big, chopped onion
• 3 tsp - Sambhar powder
• To Grind:
• 1 cup - Grated coconut
• 2 - Big tomato
• For Seasoning:
• 2 tsp - Saunf or fennel seeds
• 2 spring - Curry leaves

How to Make Trichy Karaboondhi Kulamb

• Heat oil, add seasoning, onion, fry well.
• Add ground masala, sambhar powder, fry well till oil separates.
• Add salt and water, and cover and cook till raw smell disappears.
• Kulambu should be watery like gotsu (because it becomes very thick when boondhi is added).
• At last add boondhi, boil once, switch off immediately.
• Serve with rice or dosas.