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.
Cooking Time: 15min
Serves: 2
Shelf life:1day
Serving Suggestion: Rice or Chapathi is a good matchIngredients :
- 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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