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mulaikattiya-kollu-kurma-recipe-sprouted-horsegram-kuruma-2

Kollu Kurma, Sprouted horsegram curry


  • Author: Kannamma - Suguna Vinodh
  • Total Time: 55 mins
  • Yield: 6 servings 1x

Description

Recipe for mulaikattiya kollu kurma. Sprouted horsegram kurma. Excellent side dish for chapati and dosa. Recipe with step by step pictures.


Ingredients

Scale
  • 2 tablespoon sesame oil (Indian gingely oil)
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 4 dried red chillies (preferably gundu variety)
  • 1/2 cup regular onions, chopped
  • 1012 Indian sambar onions, sliced
  • 1 teaspoon salt
  • 23 sprig curry leaves
  • 3 tomatoes, chopped (naatu thakkali / country tomatoes)
  • 1 tablespoon white poppy seeds (khus khus)
  • 10 cashews
  • 5 almonds (optional)
  • 1 cup sprouted horsegram
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 67 green chillies
  • 1/2 cup coconut milk

Instructions

  1. Heat sesame oil (Indian gingely oil) in a pan and add in the black pepper, cumin seeds and the dried red chillies. Roast the seeds on a low flame for a minute. Add in the chopped onions and shallots (Indian sambar onions). Add in the salt and saute till the onions are soft.
  2. Add in the curry leaves and the tomatoes. Country tomatoes (naatu thakkali) are preferred for this recipe. Saute the tomatoes for about five minutes till the tomatoes are cooked and soft. Remove from heat and set aside to cool. Grind to a paste.
  3. Soak the poppy seeds (khus khus), cashews and almonds (optional) for about ten minutes in half a cup of water and add it to the mixie and grind it to a paste. Use the soaking water for grinding.
  4. Grind everything to a very fine paste.
  5. Take a pressure cooker and add in the ground masalas, sprouted horsegram, curry leaves, coriander powder and turmeric powder.
  6. Add in two cups of water. Be generous with the water as the curry will thicken while it cooks and if the kurma is very thick, it will scorch at the bottom. So make sure you add enough water to the pan so the kurma does not burn at the bottom.
  7. Add in 6-7 whole green chillies for flavour. Do not cut the chillies. Add it as whole.
  8. Cook the kurma in a pressure cooker on a low flame for 20-25 minutes. Make sure the flame is on low. Ignore the number of whistles. After the said time, let the pressure from the cooker settle on its own.
  9. Open the cooker and add in half a cup of coconut milk. Home made or canned coconut milk works just fine. If you are hard pressed for time, use canned coconut milk. Coconut milk adds a very nice flavour and a rich mouthfeel to the curry.
  10. Serve the curry with chapati or dosa.
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Side dish
  • Cuisine: Tamilnadu