Kollu Vada Kurma Recipe (Horse Gram Fritters Spicy & Tangy Curry)
The Kollu Vada Kurma Recipe is a fingerlicking curry to relish either with rice or with rotis, that is made from horse gram dal. The horse gram dal fritters are added in this coconut based masala gravy, making it a healthy addition to a traditional korma recipe.
Serve the Kollu Vada Kurma along with steamed rice, topped with ghee or even along with Dosa, Idli and Upmas for breakfast.
If you like Kurma recipes, then we have some great variety that you can try -
- Kongunadu Special Thakkali Kurma Recipe
- Mixed Vegetable Korma Recipe (Vegetables in Spicy Coconut Curry)
- Navratan Korma Recipe
- Mangalorean Manoli Curry Recipe (Indian Gherkins Curry)
- Broccoli & Vegetable Coconut Curry Recipe
10 M
45 M
55 M
4 Servings
Ingredients
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For Kollu Vadai (Horse Gram Fritters)
- 2 cups Horse Gram Dal (Kollu/ Kulith)
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , finely chopped
- 1 sprig Curry leaves , finely chopped
- 1 teaspoon Fennel seeds (Saunf) , coarsely pounded
- Salt , to taste
- Oil , as required Ingredients for Kurma (Curry)
- 2 Onions , finely chopped
- 2 Tomatoes , finely chopped
- 1 inch Ginger , grated
- 3 cloves Garlic
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Fennel seeds (Saunf)
- 3 sprig Mint Leaves (Pudina) , roughly chopped
- 2 Bay leaves (tej patta)
- Oil , as required To grind into a masala
- 2 tablespoon Poppy seeds , soaked in hot water
- 1/4 cup Fresh coconut , grated
- 5 Cashew nuts
How to make Kollu Vada Kurma Recipe (Horse Gram Fritters Spicy & Tangy Curry)
Method for Kollu Vada (Horse gram Fritters)To begin making the Kollu Vada Kurma Recipe, soak the horse gram for at least two hours in warm water or overnight. Once soaked, drain the water.
Place the soaked horse gram (kollu) along with the green chilies ginger and curry leaves into a mixer grinder. Make a coarse batter.
Place the batter in a mixing bowl, add the onions, fennel seeds, salt and mix well. Check the salt and spices and adjust to suit your taste.
Prepare the Kuzhi Paniyaram Pan and place it on medium heat. Add a teaspoon of oil into each one of its cavities. Soon the kollu vada batter into each cavity and fry until golden brown on all sides. Proceed to make the Kollu Vada the similar way and keep aside.
In a mixer grinder, grind poppy seeds, grated coconut and cashew nuts to fine paste and keep aside. You can add a little warm water while grinding it to a paste, to get a cook consistency.
Roasted the spices in a skillet till it releases a good aroma - cloves, cinnamon sticks,cardamom seeds and fennel seeds and make a fine powder of them.
Heat oil in a pressure cooker, add the onions, ginger and garlic and saute until the onions get cooked and lightly brown. Add the tomatoes, green chilies and cook until the tomatoes are softened.
Once the tomatoes are cooked, add the coriander powder, red chilly powder, spice powder and salt. Cover the pressure cooker and cook until you hear 2 whistles and turn off the heat.
Once the pressure has released, open the cooker and add the ground masala paste, add 1 cup of water and the fried kollu vada and cook for a few minutes until you get a good korma like consistency and all the spices are absorbed into the vada.
Turn off the stove and finally stir in the chopped mint leaves and serve.
Serve the Kollu Vada Kurma along with steamed rice, topped with ghee or even along with Dosa, Idli and Upmas for breakfast.
