Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Madumbi Kofta Curry (gluten free)

This recipe is definitely inspired by my hubby.  He asked me to make garlic kulambu and suggested I add madumbi.  I thought about it for a while and decided to jazz up the madumbi ….and viola …what do we have?…Lekker Madumbi Kofta Curry.  Madumbi on its own is really delicious but now mm mmm mmmm…Taro – Madumbi or Amadumbi – whatever you prefer calling it, I highly recommend this dish.

Madumbi Kofta Curry By VidehiRecipe by Videhi Madumbi K Curry

Recipe as follow:

Preparation:  30 minutes

Cooking time:  45- 1 hour including Kofta’s and Gravy

Serves:  4

Yields:  24 kofta’s


500g Madumbies washed, peeled & boiled until tender and mashed

½ cup 125ml cooked chickpeas roughly mashed with a fork

160ml rolled oats (pounded coarsely)

1 tsp (5ml) coriander powder

1 tsp (5ml) cumin seeds

1 ½ tsp salt (adjust according)

1 tsp finely chopped garlic

2-3 green chillies finely diced

1 tbsp 15ml finely chopped flat leave parsley

2 tbsp (30ml) finely chopped coriander leaves

¼ cup finely sliced spring onions (add more for extra flavour)

Oil for deep frying


2-3 tbsp (30-45ml) olive oil (add more if you like)

¼ tsp black mustard seeds

2-3 sprigs tender curry leaves (30-40 leaves

1 medium onion finely sliced -1 cup (250ml)

1 tbsp (15ml) chana dhal (Bengal gram dhal)

2 bay leaves

¼ tsp cumin seeds

¼ tsp fenugreek seeds

½ tsp roughly crushed black pepper

½ tbsp finely chopped ginger

½ tsp finely chopped garlic

1 tbsp (15ml) coriander powder

½ tbsp cumin powder

1 tsp (5ml) turmeric powder

2-3tbsp (30-45ml) mixed masala or paprika powder

1 can tomatoes – liquidized

1 tsp (5ml) salt – adjust according

½ – 1 tsp concentrate tamarind

1 tsp brown sugar

1 cup (250ml) water

Spring onions finely chopped

Coriander leaves finely chopped

Let’s cook 🙂

  • Let’s start with the kofta’s – combine all kofta ingredients. Mix herbs and spices thoroughly.  If mixture is too wet add more oats.  Divide into small portions and roll into balls.
  • Fry in medium hot oil – 3-5 minutes until kofta’s float. Fry until lightly brown.    Careful not to burn them.  Strain on a paper towel.  Keep aside until gravy is cooked.
  • Now for our delicious gravy – heat oil in a pot. Add mustard seeds and curry leaves.  Once seeds pop add onion, chana dhal, bay leaves, cumin seeds, fenugreek seeds, and black pepper – sauté until onions are soft and translucent.
  • Add garlic and ginger – fry for a few seconds
  • Add coriander powder, cumin powder, turmeric powder and mixed masala or paprika powder – stir and cook for 30 seconds
  • Add tomatoes – cook for 20-25 minutes until cooked through
  • Mix tamarind concentrate and sugar in water – add to tomatoes and simmer for a further 10 minutes or until gravy thickens and oil floats.
  • Add kofta’s to gravy and simmer for 5 minutes
  • Garnish with spring onions and coriander leaves
  • Best served with hot rice

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This entry was posted on August 17, 2015 by in Vegetarian.
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