Kollu Vada Kurma Recipe (Horse Gram Fritters Spicy & Tangy Curry)
A vegetarian South Indian Recipes recipe with horse gram dal (kollu/ kulith), onion - finely chopped, green chillies - finely chopped. Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
20 steps- 1
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
horse gram dal (kollu/ kulith)(2 cups)poppy seeds - soaked in hot water(2 tablespoon) - 2
Once soaked, drain the water
poppy seeds - soaked in hot water(2 tablespoon) - 3
Place the soaked horse gram (kollu) along with the green chilies ginger and curry leaves into a mixer grinder
horse gram dal (kollu/ kulith)(2 cups)green chillies - finely chopped(2)inch ginger - finely chopped(1)sprig curry leaves - finely chopped(1)inch ginger - grated(1)sprig mint leaves (pudina) - roughly chopped(3)bay leaves (tej patta)(2)poppy seeds - soaked in hot water(2 tablespoon) - 4
Make a coarse batter
- 5
Place the batter in a mixing bowl, add the onions, fennel seeds, salt and mix well
onion - finely chopped(1)fennel seeds (saunf) - coarsely pounded(1 teaspoon)salt - to tasteonions - finely chopped(2)fennel seeds (saunf)(1 teaspoon)poppy seeds - soaked in hot water(2 tablespoon) - 6
Check the salt and spices and adjust to suit your taste
salt - to taste - 7
Prepare the Kuzhi Paniyaram Pan and place it on medium heat
- 8
Add a teaspoon of oil into each one of its cavities
- 9
Soon the kollu vada batter into each cavity and fry until golden brown on all sides
- 10
Proceed to make the Kollu Vada the similar way and keep aside
- 11
Method for the Korma (Curry)In a mixer grinder, grind poppy seeds, grated coconut and cashew nuts to fine paste and keep aside
sprig curry leaves - finely chopped(1)fennel seeds (saunf) - coarsely pounded(1 teaspoon)inch ginger - grated(1)fennel seeds (saunf)(1 teaspoon)poppy seeds - soaked in hot water(2 tablespoon)fresh coconut - grated(1/4 cup)cashew nuts(5) - 12
You can add a little warm water while grinding it to a paste, to get a cook consistency
poppy seeds - soaked in hot water(2 tablespoon) - 13
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
fennel seeds (saunf) - coarsely pounded(1 teaspoon)cloves garlic(3)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)fennel seeds (saunf)(1 teaspoon)poppy seeds - soaked in hot water(2 tablespoon) - 14
Heat oil in a pressure cooker, add the onions, ginger and garlic and saute until the onions get cooked and lightly brown
onion - finely chopped(1)inch ginger - finely chopped(1)onions - finely chopped(2)inch ginger - grated(1)cloves garlic(3) - 15
Add the tomatoes, green chilies and cook until the tomatoes are softened
green chillies - finely chopped(2)tomatoes - finely chopped(2) - 16
Once the tomatoes are cooked, add the coriander powder, red chilly powder, spice powder and salt
salt - to tastetomatoes - finely chopped(2)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 17
Cover the pressure cooker and cook until you hear 2 whistles and turn off the heat
- 18
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
poppy seeds - soaked in hot water(2 tablespoon) - 19
Turn off the stove and finally stir in the chopped mint leaves and serve
onion - finely chopped(1)green chillies - finely chopped(2)inch ginger - finely chopped(1)sprig curry leaves - finely chopped(1)onions - finely chopped(2)tomatoes - finely chopped(2)sprig mint leaves (pudina) - roughly chopped(3)bay leaves (tej patta)(2) - 20
Serve the Kollu Vada Kurma along with steamed rice, topped with ghee or even along with Dosa, Idli and Upmas for breakfast
Rate this recipe
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Kollu Vada Kurma Recipe (Horse Gram Fritters Spicy & Tangy Curry)
A vegetarian South Indian Recipes recipe with horse gram dal (kollu/ kulith), onion - finely chopped, green chillies - finely chopped. Ready in 55 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
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
horse gram dal (kollu/ kulith)(2 cups)poppy seeds - soaked in hot water(2 tablespoon) - 2
Once soaked, drain the water
poppy seeds - soaked in hot water(2 tablespoon) - 3
Place the soaked horse gram (kollu) along with the green chilies ginger and curry leaves into a mixer grinder
horse gram dal (kollu/ kulith)(2 cups)green chillies - finely chopped(2)inch ginger - finely chopped(1)sprig curry leaves - finely chopped(1)inch ginger - grated(1)sprig mint leaves (pudina) - roughly chopped(3)bay leaves (tej patta)(2)poppy seeds - soaked in hot water(2 tablespoon) - 4
Make a coarse batter
- 5
Place the batter in a mixing bowl, add the onions, fennel seeds, salt and mix well
onion - finely chopped(1)fennel seeds (saunf) - coarsely pounded(1 teaspoon)salt - to tasteonions - finely chopped(2)fennel seeds (saunf)(1 teaspoon)poppy seeds - soaked in hot water(2 tablespoon) - 6
Check the salt and spices and adjust to suit your taste
salt - to taste - 7
Prepare the Kuzhi Paniyaram Pan and place it on medium heat
- 8
Add a teaspoon of oil into each one of its cavities
- 9
Soon the kollu vada batter into each cavity and fry until golden brown on all sides
- 10
Proceed to make the Kollu Vada the similar way and keep aside
- 11
Method for the Korma (Curry)In a mixer grinder, grind poppy seeds, grated coconut and cashew nuts to fine paste and keep aside
sprig curry leaves - finely chopped(1)fennel seeds (saunf) - coarsely pounded(1 teaspoon)inch ginger - grated(1)fennel seeds (saunf)(1 teaspoon)poppy seeds - soaked in hot water(2 tablespoon)fresh coconut - grated(1/4 cup)cashew nuts(5) - 12
You can add a little warm water while grinding it to a paste, to get a cook consistency
poppy seeds - soaked in hot water(2 tablespoon) - 13
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
fennel seeds (saunf) - coarsely pounded(1 teaspoon)cloves garlic(3)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)cloves (laung)(2)inch cinnamon stick (dalchini)(1)cardamom (elaichi) pods/seeds(2)fennel seeds (saunf)(1 teaspoon)poppy seeds - soaked in hot water(2 tablespoon) - 14
Heat oil in a pressure cooker, add the onions, ginger and garlic and saute until the onions get cooked and lightly brown
onion - finely chopped(1)inch ginger - finely chopped(1)onions - finely chopped(2)inch ginger - grated(1)cloves garlic(3) - 15
Add the tomatoes, green chilies and cook until the tomatoes are softened
green chillies - finely chopped(2)tomatoes - finely chopped(2) - 16
Once the tomatoes are cooked, add the coriander powder, red chilly powder, spice powder and salt
salt - to tastetomatoes - finely chopped(2)coriander powder (dhania)(1 teaspoon)red chilli powder(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 17
Cover the pressure cooker and cook until you hear 2 whistles and turn off the heat
- 18
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
poppy seeds - soaked in hot water(2 tablespoon) - 19
Turn off the stove and finally stir in the chopped mint leaves and serve
onion - finely chopped(1)green chillies - finely chopped(2)inch ginger - finely chopped(1)sprig curry leaves - finely chopped(1)onions - finely chopped(2)tomatoes - finely chopped(2)sprig mint leaves (pudina) - roughly chopped(3)bay leaves (tej patta)(2) - 20
Serve the Kollu Vada Kurma along with steamed rice, topped with ghee or even along with Dosa, Idli and Upmas for breakfast
Rate this recipe
