Horse Gram Sprouts Korma Kollu Kurma Recipe

I have inaugurated my new cast iron pan recently with this healthy Horse Gram Sprouts Korma Kollu Kurma . Kollu / Horse Gram is one healthy grain that I always wanted to incorporate in my kids meal. My elder one likes to have it even raw in her salad bowl ie Sprouts Salad. But my younger one who always says no for salad has to be

feed indirectly in one of these forms. I have few Kollu Recipes in my recipe collection for you to benefit. Also I have South Indian Puli Kuzhambu version with the same sprouts, do check it HERE. Coming to today’s post sprouts can be cooked partially or fully for immediate serving I cook it for fraction of seconds.

Ingredients for the Kollu Kurma

Horse Gram Sprouts – 1/2 Cup
Onion – 1 Number (Large in size)
Tomato – 2 Medium Size
Red Chili Powder – 2 tsp or less as needed (if using chili flakes then add it in the grind part)
Garam Masala Powder – 1/2 tsp
Bay Leaves / Cinnamon / Cloves – 1 Each for tempering

To saute and grind

Use 3/4 th of the Onion
Garlic – 4 Numbers
Grated Coconut – 1/4 Cup (refer note section)
Roasted Gram – 1/2 Tbsp
Optional Nuts like Almond or Cashews – 5 soaked in warm water
Coriander Powder – 1/2 Tbsp

Kollu Kurma Preparation

• Chop the onions, keep 1/4th of it apart.
• Peel the Garlic and ginger and chop it roughly.
• In a well heated pan, add a tbsp oil.
• Add the chopped onion, garlic and ginger.
• You can use half quantity of red chili powder here (replace with chili flakes or paprika)
• Add coriander seeds or coriander powder.
• Put off the stove and add shredded coconut and roasted gram.
• Just give a gentle stir when the mixture is hot.
• Allow to cool completely then grind to fine paste with soaked nuts (optional) and necessary water.
• In the same pan/ kadai add 2 tbsp oil.
• When oil is hot temper the ingredients like bay leaves, cloves and cinnamon stick.
• Later add the reserved chopped onion, saute till it turns golden brown.
• Add chopped tomatoes, turmeric powder and salt.
• Let it cook in medium flame till it turns mushy and to a nice paste.
• Add garam masala, and remaining red chili powder to the masala.
• Now add ground paste with necessary water .
• Bring the gravy to boil, adjust salt and spice now.
• When the raw smell disappears from the gravy and gets thick consistency add the sprouts.
• Let it simmer for 5 minutes and the oil we added to the gravy floats.
• Remove from the flame and serve it with Chapati or Idli Dosa Varieties.
• The pictures shows this curry served with soft chapatis topped with butter, dal, beets stir fry and pomegranate arils and a slice butter.
• Transfer the gravy immediately from the cast iron pan once its done.

Notes

1. Instead of shredded coconut use coconut milk or heavy cream (kids love with cream).
2. Also you can replace garam masala + red chili powder combo with Egg Kurma Masala.
3. You can make this in to onion and garlic free gravy in that case increase coriander powder to 1 tbsp , coconut to 1/3 cup and nuts to 10 numbers.

Print

Horse Gram Sprouts Korma Kollu Kurma

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Learn to make gravy using Horse Gram Sprouts

Course: Side Dish

Cuisine: Indian

Servings: 4 People

Author: Sangeetha Priya

Ingredients

Ingredients for the Kurma

• Horse Gram Sprouts – 1/2 Cup
• Onion – 1 Number Large in size
• Tomato – 2 Medium Size
• Red Chili Powder – 2 tsp or less as needed if using chili flakes then add it in the grind part
• Garam Masala Powder – 1/2 tsp
• Bay Leaves / Cinnamon / Cloves – 1 Each for tempering

To saute and grind

• Use 3/4 th of the Onion
• Garlic – 4 Numbers
• Grated Coconut – 1/4 Cup
• Roasted Gram – 1/2 Tbsp
• Optional Nuts like Almond or Cashews – 5 soaked in warm water
• Coriander Powder – 1/2 Tbsp

Instructions

1. Chop the onions, keep 1/4th of it apart.
2. Peel the Garlic and ginger and chop it roughly.
3. In a well heated pan, add a tbsp oil.
4. Add the chopped onion, garlic and ginger.
5. You can use half quantity of red chili powder here (replace with chili flakes or paprika)
6. Add coriander seeds or coriander powder.
7. Put off the stove and add shredded coconut and roasted gram.
8. Just give a gentle stir when the mixture is hot.
9. Allow to cool completely then grind to fine paste with soaked nuts (optional) and necessary water.
10. In the same pan/ kadai add 2 tbsp oil.
11. When oil is hot temper the ingredients like bay leaves, cloves and cinnamon stick.
12. Later add the reserved chopped onion, saute till it turns golden brown.
13. Add chopped tomatoes, turmeric powder and salt.
14. Let it cook in medium flame till it turns mushy and to a nice paste.
15. Add garam masala, and remaining red chili powder to the masala.
16. Now add ground paste with necessary water .
17. Bring the gravy to boil, adjust salt and spice now.
18. When the raw smell disappears from the gravy and gets thick consistency add the sprouts.
19. Let it simmer for 5 minutes and the oil we added to the gravy floats.
20. Remove from the flame and serve it with Chapati or Idli Dosa Varieties.
21. The pictures shows this curry served with soft chapatis topped with butter, dal, beets stir fry and pomegranate arils.
22. Transfer the gravy immediately from the cast iron pan once its done.

Recipe Notes

1. Instead of shredded coconut use coconut milk or heavy cream (kids love with cream).
2. Also you can replace garam masala + red chili powder combo with Egg Kurma Masala. 
3. You can make this in to onion and garlic free gravy in that case increase coriander powder to 1 tbsp , coconut to 1/3 cup and nuts to 10 numbers.