Kollu Kurma, Sprouted Horsegram Curry

Recipe for mulaikattiya kollu kurma. Sprouted horsegram kurma. Excellent side dish for chapati and dosa. Recipe with step by step pictures.

This recipe is again from my aunt Sarasu athama. Most of her kurma recipes use copious amount of poppy seeds. It gives the kurma, the thickness and the velvety texture and of-course a good sleeping dose after the meal. Most of the traditional curries are a little time consuming as it requires a paste or a powder to be ground from scratch. The magic is in the ground masala. Here is the recipe for mulaikattiya kollu kurma. Sprouted horsegram kurma.

How to Sprout horse gram It is very easy to sprout lentils at home. I have already shared the recipe for sprouting moong dal / moong bean here below. The same recipe can be followed for sprouting horse gram too! https://www.kannammacooks.com/sprout-moong-mung-beans-moong-sprout/

Heat sesame oil (Indian gingely oil) in a pan and add in the black pepper, cumin seeds and the dried red chillies. Do not use a lot of black pepper or the taste of the curry will be over whelming. Roast the seeds on a low flame for a minute. Add in the chopped onions and shallots (Indian sambar onions). We use a combination of both regular onions and shallots for this recipe.

Add in the salt and saute till the onions are soft.

Add in the curry leaves and the tomatoes. Country tomatoes (naatu thakkali) is used for this recipe as it has a more sour taste that is preferred. Saute the tomatoes for about five minutes till the tomatoes are cooked and soft. Remove from heat and set aside to cool.

Grind the cooled mixture to a fine paste.

Soak the poppy seeds (khus khus), cashews and almonds (optional) for about ten minutes in half a cup of water and add it to the mixie and grind it to a paste. Use the soaking water for grinding.

Grind everything to a very fine paste.

Take a pressure cooker and add in the ground masalas, sprouted horsegram, curry leaves, coriander powder and turmeric powder.

Add in two cups of water. Be generous with the water as the curry will thicken while it cooks and if the kurma is very thick, it will scorch at the bottom. So make sure you add enough water to the pan so the kurma does not burn at the bottom.

Add in 6-7 whole green chillies for flavour. Do not cut the chillies. Add it as whole.

Cook the kurma in a pressure cooker on a low flame for 20-25 minutes. Make sure the flame is on low. Ignore the number of whistles. After the said time, let the pressure from the cooker settle on its own. Open the cooker and add in half a cup of coconut milk. Home made or canned coconut milk works just fine. If you are hard pressed for time, use canned coconut milk. Coconut milk adds a very nice flavour and a rich mouthfeel to the curry.

Serve the curry with chapati or dosa .

• 2 tablespoon sesame oil (Indian gingely oil)
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 4 dried red chillies (preferably gundu variety)
• 1/2 cup regular onions, chopped
• 10 - 12 Indian sambar onions, sliced
• 1 teaspoon salt
• 2 - 3 sprig curry leaves
• 3 tomatoes, chopped (naatu thakkali / country tomatoes)
• 1 tablespoon white poppy seeds (khus khus)
• 10 cashews
• 5 almonds (optional)
• 1 cup sprouted horsegram
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 6 - 7 green chillies
• 1/2 cup coconut milk

1. Heat sesame oil (Indian gingely oil) in a pan and add in the black pepper, cumin seeds and the dried red chillies. Roast the seeds on a low flame for a minute. Add in the chopped onions and shallots (Indian sambar onions). Add in the salt and saute till the onions are soft.
2. Add in the curry leaves and the tomatoes. Country tomatoes (naatu thakkali) are preferred for this recipe. Saute the tomatoes for about five minutes till the tomatoes are cooked and soft. Remove from heat and set aside to cool. Grind to a paste.
3. Soak the poppy seeds (khus khus), cashews and almonds (optional) for about ten minutes in half a cup of water and add it to the mixie and grind it to a paste. Use the soaking water for grinding.
4. Grind everything to a very fine paste.
5. Take a pressure cooker and add in the ground masalas, sprouted horsegram, curry leaves, coriander powder and turmeric powder.
6. Add in two cups of water. Be generous with the water as the curry will thicken while it cooks and if the kurma is very thick, it will scorch at the bottom. So make sure you add enough water to the pan so the kurma does not burn at the bottom.
7. Add in 6-7 whole green chillies for flavour. Do not cut the chillies. Add it as whole.
8. Cook the kurma in a pressure cooker on a low flame for 20-25 minutes. Make sure the flame is on low. Ignore the number of whistles. After the said time, let the pressure from the cooker settle on its own.
9. Open the cooker and add in half a cup of coconut milk. Home made or canned coconut milk works just fine. If you are hard pressed for time, use canned coconut milk. Coconut milk adds a very nice flavour and a rich mouthfeel to the curry.
10. Serve the curry with chapati or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Side dish
• Cuisine: Tamilnadu

• 2 tablespoon sesame oil (Indian gingely oil)
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper
• 4 dried red chillies (preferably gundu variety)
• 1/2 cup regular onions, chopped
• 10 - 12 Indian sambar onions, sliced
• 1 teaspoon salt
• 2 - 3 sprig curry leaves
• 3 tomatoes, chopped (naatu thakkali / country tomatoes)
• 1 tablespoon white poppy seeds (khus khus)
• 10 cashews
• 5 almonds (optional)
• 1 cup sprouted horsegram
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 6 - 7 green chillies
• 1/2 cup coconut milk

1. Heat sesame oil (Indian gingely oil) in a pan and add in the black pepper, cumin seeds and the dried red chillies. Roast the seeds on a low flame for a minute. Add in the chopped onions and shallots (Indian sambar onions). Add in the salt and saute till the onions are soft.
2. Add in the curry leaves and the tomatoes. Country tomatoes (naatu thakkali) are preferred for this recipe. Saute the tomatoes for about five minutes till the tomatoes are cooked and soft. Remove from heat and set aside to cool. Grind to a paste.
3. Soak the poppy seeds (khus khus), cashews and almonds (optional) for about ten minutes in half a cup of water and add it to the mixie and grind it to a paste. Use the soaking water for grinding.
4. Grind everything to a very fine paste.
5. Take a pressure cooker and add in the ground masalas, sprouted horsegram, curry leaves, coriander powder and turmeric powder.
6. Add in two cups of water. Be generous with the water as the curry will thicken while it cooks and if the kurma is very thick, it will scorch at the bottom. So make sure you add enough water to the pan so the kurma does not burn at the bottom.
7. Add in 6-7 whole green chillies for flavour. Do not cut the chillies. Add it as whole.
8. Cook the kurma in a pressure cooker on a low flame for 20-25 minutes. Make sure the flame is on low. Ignore the number of whistles. After the said time, let the pressure from the cooker settle on its own.
9. Open the cooker and add in half a cup of coconut milk. Home made or canned coconut milk works just fine. If you are hard pressed for time, use canned coconut milk. Coconut milk adds a very nice flavour and a rich mouthfeel to the curry.
10. Serve the curry with chapati or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Side dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/kollu-kurma-sprouted-horsegram-curry/

Recipe for spicy Pineapple Rasam. Slightly sweet, spicy and sour rasam recipe that’s perfect for lunch. Recipe with step by step pictures.

Here is how to do pineapple rasam.

We need about half a cup of ripe pineapple. Chop them roughly and grind them to a paste in a mixie with half a cup of water. I do not grind it fine. I leave little bits of pineapple here and there. Its a personal choice. Grind it to a consistency that you like. As I always say, there is no right or wrong in a recipe. Adapt it to what your family likes.

Heat sesame oil in a pan and add in the mustard seeds, dried red chillies and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves, garlic and the sliced shallots (small onions – sambar onions). Saute for a minute.

Add in the chopped tomato (preferably country tomato), salt, pepper powder and rasam powder. Home made or ready made rasam powder works for this recipe. Saute for a few seconds and add in the tamarind extract. Cover the pan and let it cook for a few minutes till the tomatoes are mushy.

Add in the pineapple juice. Wash the mixie with a cup of water and add it back to the pan. Add in a few sprigs of roughly chopped coriander leaves.

Let it come to a boil. Do not boil for a long time after adding the pineapple juice. Once the rasam comes to a boil, remove from heat and serve hot with rice.

A fantastic sweet, spicy and sour rasam is ready.

• 1/2 cup pineapple
• 2 teaspoon sesame oil (Indian gingely oil)
• 1/4 teaspoon mustard seeds
• 2 dried red chillies
• 1/4 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 cloves of garlic , crushed
• 5 - 6 shallots (sambar onions), sliced
• 1 tomato, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper powder
• 1 teaspoon rasam powder
• goose berry size tamarind soaked in 1/2 cup water (extract juice)
• 2 sprigs coriander leaves

1. Grind the pineapple with half a cup of water to a coarse paste. Set aside.
2. Heat sesame oil in a pan and add in the mustard seeds, dried red chillies and cumin seeds. Let the mustard seeds crackle. Add in the curry leaves, garlic and the sliced shallots (small onions – sambar onions). Saute for a minute.
3. Add in the chopped tomato (preferably country tomato), salt, pepper powder and rasam powder. Home made or ready made rasam powder works for this recipe. Saute for a few seconds and add in the tamarind extract. Cover the pan and let it cook for a few minutes till the tomatoes are mushy.
4. Add in the pineapple juice. Wash the mixie with a cup of water and add it back to the pan. Add in a few sprigs of roughly chopped coriander leaves.
5. Let it come to a boil. Do not boil for a long time after adding the pineapple juice. Once the rasam comes to a boil, remove from heat and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Rasam
• Cuisine: Tamilnadu