Kara boondi
Kara boondi, from above
VegVeganTamil Nadu

Kara boondi

Tiny crunchy besan pearls with peanuts, curry leaves and garlic. Diwali tin essential.

40 minTime
8 gProtein each
mediumSpice
The boondi ladle2 chapters · 1 min read

Make it your way

Grandma's wayTamil kara boondi.
The original
256kcalsame
8 gproteinsame
4 gfibresame
40minutessame

Kara boondi.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Besan (chickpea flour, gram flour)1¼ cups
Rice flour2 tbsp
Baking soda (bicarb soda, bicarbonate of soda)a pinch
Saltto taste
Water⅔ cup
Cooking oil (vegetable oil)for frying, about 5 tbsp absorbed
Peanuts¼ cup
Garlic4 cloves, crushed
Curry leaves2 sprigs
Red chilli powder (indian red chili powder)1 tsp
Asafoetidaa pinch

Method

4 steps
  1. 1Whisk besan, rice flour, soda, salt and water into a smooth, flowing batter.
  2. 2Tap batter through a boondi ladle held over hot oil.
  3. 3Fry until the sizzle stops and pearls are crisp; drain.
  4. 4Fry peanuts, garlic and curry leaves; toss with boondi, chilli and asafoetida.
Serve it like this

Serve in small steel bowls or sprinkle over curd rice. Room temperature.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kara boondi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Curd rice10 min
On the side Coconut chutney10 min
On the side Paruppu usili40 min
A little snack Murukku60 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet Sakkarai pongal45 min
Sign up to send it to your cook