Trichy Karaboondhi Kulamb

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Lazeez Jhingey, Valache Birde(Sprouted Beans in Coconut Gravy) , Red Pepper and Coconut Curry , Chettinad Meen Kozhambu(Fish Curry)

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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.

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