This kollu kurma is a delicious, creamy, spicy, protein-rich, vegan curry that is a perfect side to parottas, dosa, or any flatbreads.
Why kollu kurma?
This is a kurma that should be included in your meal plan often. NetMeds discusses its benefits in detail. There are a couple of reasons - one being that it is protein rich and the nutrient profile is AMAZING! The best in fact!
Second, horse gram aka kollu (in Tamil), is well known for burning body fat, it helps in weight management. For ages, many families include this regularly in the diet from appetizers, curry, breakfast, or as a deep fried snack.
Next, this is a tasty kurma that you can make after using the cooked water for making Ulavacharu. I make these two together using one as the leftover for the other.
Finally, this is a tasty side that is perfect to serve with parotta, chapathi, or dosa. These reasons are sure to convince anyone to try this in your menu.
Flavor of this kurma
This is a vegan kurma and the creaminess results from the cashews, coconuts, and poppy seed paste. These also add to the lovely flavors while thickening the kurma. Along with the simple spices, this is a very tasty side perfectly balanced in flavors.
Roasting the spices, onions, garlic, ginger, and tomatoes and then grinding gives a creamier and tastier curry base. Cumin, coriander, and fennel give the characteristic flavors of the kurma that would make every bite a perfect one. The flavors in this curry, though simple ingredients are used, would make it more satisfying and you'll be tempted to eat more of this. The spicy, creamy kurma along with the texture from the horse gram makes it a well balanced one in flavors and textures.
Ingredients
Horse gram - the protein rich legume which forms the base of the curry.
Salt - gives flavor to the curry
Water - to cook the horse gram as well as to cook the curry
Turmeric - adds color to the curry and gives beneficial immune boosting properties.
Spices - spices like cinnamon, fennel, cardamom, star anise, cumin, coriander, cloves add a characteristic curry flavor to this recipe.
Coconut - enhances flavor and creaminess of the curry
Cashews and poppy seeds - gives the creaminess and nutty flavor to the curry
Ginger, garlic, onion - these give a base flavor to the curry
Tomatoes - enhances color and flavor of the curry. You can use any variety of tomato.
Serving Suggestions
This is a perfect side to parotta or dosa. My kids love this combo. It is great with whole wheat every day chapathi too as this is my preferred way of serving this curry. Not only this, but this curry is also perfect to serve with cooked grains, jeera pulao, or any pulao.
Storage
You can keep the curry at room temperature for a few hours. However, depeneding on the tempearture of your region, for extended shelf life, I recommend storing in the refreigerator. You may store it up to 4-5 days. Warm the curry and serve with pulao or flatbreads.
In addition, I love this curry as you can freeze it upto six months. On busy days, i defrost the curry and serve with flatbreads thereby serving a delicious home cooked meal without spending a lot for takeouts.
More Horse gram Recipes
This well balanced flavorful horse gram curry loaded with nutrients is the perfect side that you are looking for! If you are looking for more horse gram or kollu recipes, try Sprouted Horsegram Idlies and Kale and Sprouted Horsegram Paniyaram. Whenever I make this Ulavacharu/Horsegram Rasam, I make this kurma and sundal with the cooked kollu.
More Curries
Lentils and legumes are protein rich and are a great ingredient to make curries for chapathi or dosa. We include many different varieties of lentils and legumes in our diet.
Lentils and legumes are nutrient rich and this Slow Cooker Rajma, Sprouts Paneer and Veggie Curry, Mughlai Moong Dal, Instant Pot Veggie Dal, and Kale and Navy Beans Curry are a few ones that you can try in addition to this kollu kurma.
This kurma is vegan, but if you would love to try creamy curries like the paneer based ones, try these Zucchini Kofta Curry, Labne and Roasted Corn Masala, and Creamy Squash Masala that are quite different from the usual paneer curries but won't disappoint you in creamy and rich flavors.
Kollu Kurma/Horse Gram Kurma
Ingredients
For the Curry
- 1 cup Kollu/horse gram
- 1½ tsp Salt
- ¼ tsp Turmeric
- 3½ tsp Water
- ¾ cup Onions chopped
- 1 tbsp Oil
- ½ tsp Cumin
- 1 tsp Fennel seeds
- 1 sprig Curry leaves
- 2 Cardamom
- 2 Cloves
- 1½ inch Cinnamon
- 1 Star anise
- Masala Paste 1 and 2
Masala Paste 1: Roast and Grind
- 2 tbsp Oil
- 1 cup Onion
- 1 cup Tomatoes
- 2 inch Ginger sliced
- 4 cloves Garlic
- ½ tsp Whole black pepper
- 1 tsp Cumin
- 1 tsp Coriander
- 3 to 4 Dried red chilies
Masala Paste 2
- ½ cup Coconut
- 8 to 10 Cashew
- 1 tbsp Poppy seeds
- ¼ cup Water
Instructions
- Soak the horse gram in about five cups water. Cook in Instant pot for 15 minutes (High Pressure setting) or for 5-6 whistles in a regular pressure cooker. Drain and use the cooked gram for this recipe. The water can be used for Ulavacharu and can be used in this recipe too.
- Soak the cashews and poppy seeds for 15-30 minutes in quarter cup water.
- Heat oil in a heavy bottomed sauce pot. Add the cumin, coriander, dried red chilies, black pepper, and fry for 40-50 seconds. Add the sliced onions, ginger, and garlic, continue to sauté for 4-5 minutes, until the onions turn translucent.
- Add the chopped tomatoes, cook for 3-4 minutes. Remove from flame, cool.
- Once this mixture is cool, grind to a smooth paste. Add a little water if necessary.
- Return the same pot to the stove. Add the oil and heat on a medium flame. Add the cinnamon, cloves, star anise, cardamom, cumin, fennel, followed by curry leaves. Fry for 30-40 seconds. Add the chopped onions and saute for 4-5 minutes until the onions turn translucent.
- Add the ground paste, cooked horse gram, salt, turmeric, and three cups water. Mix and simmer for 4-5 minutes.
- Grind the coconut, cashews, and poppy seeds along with the soaked water to a smooth paste.
- Add to the simmering kurma, rinse the blender with the remaining quarter cup water. Mix thoroughly and simmer for 3-4 minutes. Check and adjust the salt and chili powder. Remove from flame. Garnish with cilantro.
- Serve with roti, chapathi, parotta, or dosa.
Srivalli says
What an excellent kurma with horsegram! I have always made chaaru only, this gravy is surely must try!
Seema says
Super idea. We enjoyed making this with chappathis today. It was so creamy and delicious.
magicalingrdnts says
I am glad you loved this. Thanks, Seema!
Kalyani says
Kollu Kurma looks great. Healthy and protein rich too..
magicalingrdnts says
Thanks Kalyani!
Mayuri Patel says
It has been ages since I've cooked with horse gram. Quite difficult to get where I am. Kollu Korma looks so creamy and inviting.
Jayashree T Rao says
The kollu kurma looks delicious and a good way to feed horse gram for my family. It tastes good with chapathi or phulka.
magicalingrdnts says
It is! Thanks Jayashree!
Neha (My Culinary Expressions) says
I would love to enjoy this mouthwatering and kollu kurma with parotta. It has become a bit chilly out here, and kollu kurma is very welcome now as it a protein-rich food as well.
magicalingrdnts says
That is a great combo! A perfect side for winter. Thanks, Neha!
Priya Vj says
Kollu rasam and kollu sundal is what I generally make ..kollu korma is definitely on my to do list. Sounds very fascinating.
magicalingrdnts says
You'll love this kurma! Just give a try! Thanks Priya!