Tuesday, 25 March 2014

Kollu Kurma(Horsegram Curry)

KOLLU KURMA WITH VAZHAKAI PROIYAL

KOLLU KURMA

I learnt this recipe from my friend's mom Andal G . Sprouted kollu is good for health and we are using it here to prepare kurma. You can also add potato and carrot.
Preparation Time: 15min

Cooking Time: 15min

Serves: 2 

Shelf life:1day
Serving Suggestion: Rice or Chapathi is a good match

Ingredients :

  • 1/2 cup kollu (horse gram or gahat) 
  • 1/2 cup chopped nookal
  • 2 medium sized onions  
  • 2 medium sized tomatoes 
  • 1 cup grated coconut
  • 3 green chillies
  • 1 tsp saunf
  • 1/4 tsp turmeric powder
  • asofoetida - a pinch 
  • 2 tsp red chilli powder
  • 1 tsp garam masala
  • 1 tsp corainder powder 
  • 4 cloves
  • 1 cinnamon stick
  • 2 tsp ginger-garlic paste
  • salt to taste
  • 1 tsp mustard seeds
  • 6-7 curry leaves
  • 1 tbsp chopped coriander

Method :

  • Soak the kollu in water for overnight and next day morning tie it in a wet cloth. Sprout the kollu and keep it aside.
  • Grind clove, cinnamon, green chilli and sliced onions to a smooth paste and keep it aside. 
  • Grind , coconut and fennel seeds adding 2 tbsp water. Keep it aside. Now Grind tomato slices to a smooth paste. To get more gravy we are grinding these ingredients separately.
  • Heat oil in a pressure cooker and tamper mustard seeds and curry leaves.
  • Add Onion paste and saute for a while. Add ginger-garlic paste.
  • Fry tomato paste and add coconut paste. Fry till nice aroma comes. Add turmeric, red chilli powder, coriander powder, asofoetida and garam masala.
  • Add the sprouted kollu and chopped nookal. Add salt to taste.
  • Add 2 cups of water and close the lid. Cook it for 8-10 whistles. Garnish with chopped coriander.



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