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.