Poondu Kurma

Ingredients

• 10 pieces Garlic Cloves (peeled and minced)
• 300 grams Onion (thinly sliced (about 2 medium onions))
• 5 pieces Green Chilies (slit lengthwise, adjust to heat preference)
• 4 pieces Tomato (medium, chopped roughly)
• 0.5 cup Fresh Grated Coconut (about 50 g, freshly grated for best flavor)
• 100 grams Beetroot (peeled and diced (optional, adds subtle sweetness))
• 0.5 teaspoon Fenugreek Seeds (dry roasted before use)
• 1 tablespoon Cumin Seeds (dry roasted)
• 2 teaspoon Fennel Seeds (dry roasted)
• 2 teaspoon Black Pepper Powder (or red chili powder for extra heat)
• 0.5 teaspoon Turmeric Powder
• 1 tablespoon Tamarind Pulp (soaked in warm water and strained)
• to taste Salt
• 200 ml Vegetable Oil (for tempering and cooking; can use sesame oil for extra aroma)
• 10 leaves Curry Leaves (fresh)

Instructions

1. Roast Whole Spices

   Heat 2 tbsp of oil in the pot over medium heat. Add fenugreek seeds, cumin seeds, fennel seeds, and black pepper powder. Roast for 1‑2 minutes until fragrant, stirring constantly to avoid burning.

   Time: PT5M

2. Grind Spice‑Coconut Paste

   Transfer the roasted spices to a blender. Add grated coconut, diced beetroot, turmeric powder, and tamarind pulp. Blend with a splash of water (about 2 tbsp) to form a smooth paste.

   Time: PT10M

3. Temper Curry Leaves

   In the same pot, add the remaining oil (about 150 ml). When hot, add fresh curry leaves and let them sizzle for 10 seconds.

   Time: PT2M

4. Sauté Onions

   Add the sliced onions to the pot. Cook, stirring occasionally, until they turn golden brown and slightly caramelized.

   Time: PT10M

5. Add Green Chilies

   Stir in the slit green chilies and sauté for another 2 minutes.

   Time: PT2M

6. Cook Tomatoes

   Add the chopped tomatoes. Cook until they soften and the oil begins to separate, about 8 minutes.

   Time: PT8M

7. Incorporate Coconut Paste

   Pour the prepared coconut‑spice paste into the pot. Mix well and let it cook for 10 minutes, stirring occasionally, until the raw coconut smell disappears.

   Time: PT10M

8. Simmer

   Add 1 cup of water (or as needed) to achieve a gravy consistency. Bring to a gentle boil, then reduce to low heat and simmer for 7 minutes.

   Time: PT7M

9. Final Seasoning

   Check seasoning, add more salt if required, and give the curry a final stir.

   Time: PT2M

10. Serve

    Turn off the heat. Serve hot with steamed rice, idli, or dosa.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

20 g

Fat

15 g

Fiber

4 g