Mulai Kattiya Kollu Kuzhambu

Recipe for sprouted horsegram curry. Karnataka style Horsegram Masala Saaru made with home made masala from scratch. With step by step pictures and video.

My husband loves sprouted lentil curries. This Sprouted Horse Gram Curry dish came into our lives about a couple of years back. I had gone to Coimbatore for some work on a weekend. My husband was working that weekend. My cousin brother Gokul and his wife Maithra were staying at Maithra’s mom’s place for the weekend and it happened to be close to my husbands work place. Gokul had come to meet my husband. Maithra had sent some lunch along too. The lunch was his favorite Ragi Mudde and this sprouted horse gram curry. He so loved the curry, he called me to tell me that I was missing a superb lunch. We have had this curry on several occasions prepared by Maithra. But I managed to get the recipe only recently. Gokul has a baby daughter now and his culinary skills are developing by leaps and bounds everyday, thanks to her. I will tell you a story that happened about a decade ago. Gokul was a bachelor then. He had just moved out of Coimbatore fresh out of college and on a job. He wanted me to teach him a few basic recipes so he could manage when needed. My first recipe project was to teach him how to scramble eggs. I gave him a bowl and an egg and asked him to break the egg onto the bowl. He took the egg and smashed it on the counter (Imagine a persons hand action in a temple when they break a coconut). The egg splashed onto the counter, on the back-splash and on the floor. I froze. I have never asked anyone to break eggs for me after that. Believe me, I am not making up this story. He was in a boarding school all his life and he did not know a thing about the kitchen then. 10 years plus later, this man can make awesome fish fry and biryani for his daughter today. He is the reason I believe in miracles. I am so proud of him and, Maithra for being there for him everyday.

Here are some of the recipes made using horse gram / kollu. Please click on the link below to view the recipes Horsegram Recipes / Kollu Recipes

Here are some of the things that will be helpful for making this sprouted horsegram curry recipe Click on the links below to buy them online. Teakwood Chopping Board Carbon Steel Knife High-End Nakiri Knife Saute / Fry Pan Glass Mixing Bowls (500 ml) Indian Mixie 5 Liter Pressure Pan – Deep Pan (Stainless Steel) Pink Salt Ceylon Cinnamon Byadagi Red Chillies (Karnataka Chillies)

Here is the video of how to do sprouted horse gram curry. Mulai Kattiya Kollu Kuzhambu | How to make Sprouted Horse Gram Curry

Here is how to do sprouted horse gram curry. They call it as Masale saaru at Maithra’s place. 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/

For making masala paste for Sprouted Horse Gram Curry: Heat few drops of oil in a skillet and add in cloves, cinnamon, byadagi red chillies and raw rice. Byadagi red chillies impart a very nice colour to the Sprouted Horse Gram Curry / gravy. You can use regular chillies too if you do not have byadagi! Roast until the rice is nice and golden. Remove from the pan and set aside on a plate to cool. In the same pan, saute onions, ginger and garlic for a couple of minutes. Set aside on a plate to cool.

Along with the roasted ingredients, get the other ingredients ready for grinding. We will be making a masala paste.

Grind everything in a mixie with a cup of water to a very fine paste. Set aside. The Sprouted Horse Gram Curry masala paste is ready.

Note: The tomatoes, coconut and coriander are ground along raw.

Take a pressure cooker pan (I have used my 5 liter pressure pan today) and heat oil in the pan. Add in the star anise, cloves, cinnamon and bay leaf. Add in the sliced onions and saute for a couple of minutes.

Add in the coriander powder and saute for a few seconds.

Add in the sprouted horse gram and the masala paste.

Add in two cups of water and the salt. Mix well.

Cover the pressure cooker with the lid and let it cook for 15 whistles. Around 12-15 minutes. Remove from heat and wait for the pressure from the cooker to settle naturally. Serve Sprouted Horse Gram Curry hot with rice or roti.

Masala Paste for Sprouted Horse Gram Curry

• few drops of oil
• 4 cloves
• 1/2 inch piece cinnamon
• 4 red chillies
• 1 tablespoon raw rice
• 1 onion, roughly chopped
• 8 cloves garlic
• 1 inch piece ginger
• 1 tomato, roughly chopped
• 4 sprigs coriander leaves
• 1/4 cup fresh shredded coconut

Other Ingredients for Sprouted Horse Gram Curry

• 2 cups sprouted horse gram lentil
• 2 teaspoon sesame / gingely oil
• 1/2 a star anise
• 2 cloves
• 1/2 inch piece cinnamon
• 1 bay leaf
• 1 onion, sliced
• 1 teaspoon coriander powder
• 3/4 teaspoon salt

For making masala paste for Sprouted Horse Gram Curry:

1. Heat few drops of oil in a skillet and add in cloves, cinnamon, byadagi red chillies and raw rice. Roast until the rice is nice and golden. Remove from the pan and set aside on a plate to cool. In the same pan, saute onions, ginger and garlic for a couple of minutes. Set aside on a plate to cool.
2. Along with the roasted ingredients, add the other ingredients for masala paste and grind with a cup of water to a very fine paste.

Cooking the Sprouted Horse Gram Curry

1. Take a pressure cooker pan and heat oil in the pan. Add in the star anise, cloves, cinnamon and bay leaf. Add in the sliced onions and saute for a couple of minutes.
2. Add in the coriander powder and saute for a few seconds.
3. Add in the sprouted horse gram and the masala paste.
4. Add in two cups of water and the salt.
5. Cover the pressure cooker with the lid and let it cook for 15 whistles. Around 12-15 minutes. Remove from heat and wait for the pressure from the cooker to settle naturally. Serve hot with rice or roti.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Curry
• Cuisine: Karnataka

Masala Paste for Sprouted Horse Gram Curry

• few drops of oil
• 4 cloves
• 1/2 inch piece cinnamon
• 4 red chillies
• 1 tablespoon raw rice
• 1 onion, roughly chopped
• 8 cloves garlic
• 1 inch piece ginger
• 1 tomato, roughly chopped
• 4 sprigs coriander leaves
• 1/4 cup fresh shredded coconut

Other Ingredients for Sprouted Horse Gram Curry

• 2 cups sprouted horse gram lentil
• 2 teaspoon sesame / gingely oil
• 1/2 a star anise
• 2 cloves
• 1/2 inch piece cinnamon
• 1 bay leaf
• 1 onion, sliced
• 1 teaspoon coriander powder
• 3/4 teaspoon salt

For making masala paste for Sprouted Horse Gram Curry:

1. Heat few drops of oil in a skillet and add in cloves, cinnamon, byadagi red chillies and raw rice. Roast until the rice is nice and golden. Remove from the pan and set aside on a plate to cool. In the same pan, saute onions, ginger and garlic for a couple of minutes. Set aside on a plate to cool.
2. Along with the roasted ingredients, add the other ingredients for masala paste and grind with a cup of water to a very fine paste.

Cooking the Sprouted Horse Gram Curry

1. Take a pressure cooker pan and heat oil in the pan. Add in the star anise, cloves, cinnamon and bay leaf. Add in the sliced onions and saute for a couple of minutes.
2. Add in the coriander powder and saute for a few seconds.
3. Add in the sprouted horse gram and the masala paste.
4. Add in two cups of water and the salt.
5. Cover the pressure cooker with the lid and let it cook for 15 whistles. Around 12-15 minutes. Remove from heat and wait for the pressure from the cooker to settle naturally. Serve hot with rice or roti.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Curry
• Cuisine: Karnataka

Find it online : https://www.kannammacooks.com/sprouted-horse-gram-curry/

This recipe for Vella biryani is very famous in and around the Coimbatore region. The one thing that comes to mind when someone says vella biryani (white biryani) is the famous biryani from Angannan biryani kadai. Vella biryani is so traditional and unique to our region. The masala is very lite and the biryani itself is very fragrant. I have been fine tuning this recipe for years. Kalpasi (stone flower) and Maratti moggu (kapok buds) is very important for this biryani. Kal pasi has a very rich earthy aroma to it and is very important for this biryani.

Another thing about this biryani is the seeraga samba rice. The short aromatic rice reigns supreme in Kongunad and the regular basmati rice is very rarely used for biryani in this region. Soak the rice in water for 30 minutes. Soaking is an important step that makes for fluffy biryani. Do not forget to soak the rice. Note: If you cannot source seeraga samba rice, basmati rice can be substituted. For basmati rice, the water ratio is 1 rice:1.5 water.

Here is Vella biryani recipe my style. The ground masala is what makes for the flavour of the vella biryani.

Grind all the masala ingredients in a mixie with half a cup of water to a smooth paste. Set aside. Add extra chillies if you want a spicy biryani.

Cook the mutton with two cups of water and a teaspoon of salt for 5-6 whistles. I marinated the mutton for 30 minutes with a tablespoon of raw papaya paste to tenderize the meat. This step is optional but yields extremely soft meat. After 5-6 whistles, open the cooker and check for the meat done-ness. If the meat is not tender, cook for 3-4 whistles more. Set aside.

Heat ghee and oil in a pan and add in the cinnamon, bay leaf, maratti moggu and kalpasi. Saute for a minute.

Add in the sliced onions and the chopped garlic. Lots of chopped garlic is used for this biryani. I have used around 10 cloves of chopped garlic. Saute for 2-3 minutes more till the onions are soft.

Add in the tomatoes and the ground masala paste.

Now, add in whole green chillies. I added about 10 whole green chillies. The flavour of chillies gives a nice dimension to this biryani. Do not slice. Just whole chillies. You do not want it too spicy. Just the essence. If you want a spicy biryani, have 3-4 chillies sliced and have the rest as whole. Add in the chopped mint leaves and coriander leaves. Fry for a couple of minutes.

Add in the rest of the salt and the mutton along with the mutton water (stock) used for cooking. Measure the water while adding.

Add in the required water (1 rice : 1.5 water). We have used two cups of rice. We will need four cups of water. (Have the mutton water included in the measurement and add water accordingly.) Let it all come to a boil. Once boiling, add in the soaked and drained seeraga samba rice to the cooker.

NOTE: If you want a really fluffy biryani, use (1 rice : 1.25 water).

Mix well. Cover and cook for exactly two whistles. Switch off the flame and wait for the pressure to release naturally.

Open the cooker and add in a cut banana leaf and cover the cooker and allow it to rest for 10 minutes more. The flavour of banana leaf is unbeatable.

Serve hot!!!!!!!!!

Main Ingredients

• 500 grams mutton with bone
• 2 cups seeraga samba rice

For the masala paste:

• 7 Small onions
• 5 green chillies
• 5 cloves garlic
• 1 inch piece ginger
• 4 cloves
• 1 inch piece cinnamon
• 3 cardamom
• 1 teaspoon fennel seeds

Other ingredients

• 2 - 3 tablespoon ghee
• 2 tablespoon peanut oil
• 1 inch piece cinnamon
• 2 bay leaves
• 2 maratti moggu (kapok bud)
• 1 tablespoon kalpasi ( 5 - 6 small strips)
• 2 onions, sliced
• 10 cloves garlic, chopped
• 1 tomato, chopped
• 10 whole green chillies
• 10 sprigs of mint, leaves alone
• 5 sprigs of coriander leaves, chopped (stem and all)
• 2 teaspoon salt
• banana leaf to cover rice (optional)

Prep Work

1. Cook the mutton with two cups of water and a teaspoon of salt for 5-6 whistles. Set aside
2. Grind all the masala ingredients in a mixie with half a cup of water to a smooth paste. Set aside.
3. Soak the seeraga samba rice in water for 30 minutes.

Cooking the biryani

1. Heat ghee and oil in a pan and add in the cinnamon, bay leaf, maratti moggu and kalpasi. Saute for a minute.
2. Add in the sliced onions and the chopped garlic. Saute for 2-3 minutes more till the onions are soft.
3. Add in the tomatoes and the ground masala paste.
4. Add in the whole green chillies, chopped mint leaves and coriander leaves. Fry for a couple of minutes.
5. Add in the rest of the salt and the mutton along with the mutton water (stock) used for cooking.
6. Add in the required water (1 rice : 1.5 water). Take the mutton stock included during measurement of water. Let it all come to a boil. Once boiling, add in the soaked and drained seeraga samba rice to the cooker.
7. Mix well. Cover and cook for exactly two whistles. Switch off the flame and wait for the pressure to release naturally.
8. Open the cooker and add in a cut banana leaf and cover the cooker and allow it to rest for 10 minutes more.
9. Serve hot!

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: biryani
• Cuisine: Kongunad