Kollu Vada Kurma Recipe (Horse Gram Fritters Spicy & Tangy Curry)

Step 1: Method for Kollu Vada (Horse gram Fritters)To begin making the Kollu Vada Kurma Recipe, soak the horse gram for at least two hours in warm water or overnight

Step 2: Once soaked, drain the water

Step 3: Place the soaked horse gram (kollu) along with the green chilies ginger and curry leaves into a mixer grinder

Step 4: Make a coarse batter

Step 5: Place the batter in a mixing bowl, add the onions, fennel seeds, salt and mix well

Step 6: Check the salt and spices and adjust to suit your taste

Step 7: Prepare the Kuzhi Paniyaram Pan and place it on medium heat

Step 8: Add a teaspoon of oil into each one of its cavities

Step 9: Soon the kollu vada batter into each cavity and fry until golden brown on all sides

Step 10: Proceed to make the Kollu Vada the similar way and keep aside

Step 11: Method for the Korma (Curry)In a mixer grinder, grind poppy seeds, grated coconut and cashew nuts to fine paste and keep aside

Step 12: You can add a little warm water while grinding it to a paste, to get a cook consistency

Step 13: Roasted the spices in a skillet till it releases a good aroma - cloves, cinnamon sticks,cardamom seeds and fennel seeds and make a fine powder of them

Step 14: Heat oil in a pressure cooker, add the onions, ginger and garlic and saute until the onions get cooked and lightly brown

Step 15: Add the tomatoes, green chilies and cook until the tomatoes are softened

Step 16: Once the tomatoes are cooked, add the coriander powder, red chilly powder, spice powder and salt

Step 17: Cover the pressure cooker and cook until you hear 2 whistles and turn off the heat

Step 18: Once the pressure has released, open the cooker and add the ground masala paste, add 1 cup of water and the fried kollu vada and cook for a few minutes until you get a good korma like consistency and all the spices are absorbed into the vada

Step 19: Turn off the stove and finally stir in the chopped mint leaves and serve

Step 20: Serve the Kollu Vada Kurma along with steamed rice, topped with ghee or even along with Dosa, Idli and Upmas for breakfast