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–+ servings

Kollu Kurma/Horse Gram Kurma

This kollu kurma is a delicious, creamy, spicy, protein-rich, vegan curry that is a perfect side to parottas, dosa, or any flatbreads.
5 from 6 votes
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Course: Side Dish
Cuisine: Indian
Keyword: horse gram, kollu, kurma
Servings: 6 to 8 people

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.