Kollu Kurma

This is a delicious, creamy, spicy, vegan kurma that is a perfect side to parottas, dosa, or any flatbreads. This vegan horse gram kurma is protein rich!

This is a kurma that should be included in your meal plan often. 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. Next, this is a tasty kurma that you can make after using the cooked water for making Ulavacharu. 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.

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.

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. 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.

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. This week for blogging Marathon, I am sharing recipes for sides that are made with lentils which can be served with flatbreads. This is my first share and stay tuned for two more lip smacking curries! 

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.

I am also linking this to Wonderful Wednesday, Thursday Favorite Things, and Full Plate Thursday.

Ingredients

Serves 6 -8

Kollu - 1 cup

Salt - 1. 5 tsp

Turmeric - 1/4 tsp

Water - 3.5 cups

Onions - 3/4 cup, chopped

Oil - 1 tbsp

Cumin - 1/2 tsp

Fennel seeds - 1 tsp

Curry leaves - 1 sprig

Cardamom - 2

Cloves - 2

Cinnamon - 1.5-in piece

Star anise - 1

Masala paste 1 & 2  from below

Masala Paste 1: To roast and grind

Oil - 2 tbsp

Onion - 1 cup

Tomatoes - 1 cup, chopped

Ginger - 2-in piece, sliced

Garlic - 4 cloves, sliced

Whole black pepper - 1/2 tsp

Cumin - 1 tsp

Coriander - 1 tsp

Dried red chilies - 3 to 4

Masala Paste 2

Coconut - 1/2 cup

Cashew - 8 to 10

Poppy seeds - 1 tbsp

Water - 1/4 cup

Method

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.