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.