Kollu Vada Kurma Recipe (Horse Gram Fritters in a Spicy & Tangy Curry)
Introduction
Kollu Vada Kurma, a cherished South Indian specialty, combines nutritious horse gram dal (also known as kollu or kulith) with aromatic spices to create a delicious, hearty dish. Horse gram, revered for its health benefits, adds depth and richness, while the spicy kurma (curry) base brings warmth and layers of flavor. This delightful meal can be enjoyed with steamed rice, dosa, idli, or upma, making it versatile for both main courses and breakfasts.
Ingredients
| Ingredients for Kollu Vada (Fritters) | Quantity |
|---|---|
| Horse Gram Dal (Kollu/ Kulith) | 2 cups |
| Onion, finely chopped | 1 |
| Green Chilies, finely chopped | 2 |
| Ginger, finely chopped | 1 inch |
| Curry Leaves, finely chopped | 1 sprig |
| Fennel Seeds (Saunf), coarsely pounded | 1 teaspoon |
| Salt | to taste |
| Sunflower Oil | as required for frying |
| Ingredients for Kurma (Curry) | Quantity |
|---|---|
| Onion, finely chopped | 2 |
| Tomatoes, finely chopped | 2 |
| Ginger, grated | 1 inch |
| Garlic | 3 cloves |
| Coriander Powder (Dhania) | 1 teaspoon |
| Red Chili Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cardamom (Elaichi) Pods | 2 |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Mint Leaves (Pudina), roughly chopped | 3 sprigs |
| Bay Leaves (Tej Patta) | 2 |
| Sunflower Oil | as required |
| Ingredients for Ground Masala Paste | Quantity |
|---|---|
| Poppy Seeds, soaked in hot water | 2 tablespoons |
| Fresh Coconut, grated | 1/4 cup |
| Cashew Nuts | 5 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 9 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 8 g |
| Calcium | 45 mg |
| Iron | 3 mg |
| Vitamin C | 10 mg |
Note: Values are approximate and may vary based on ingredient brands and quantities.
Instructions
Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Step 1: Preparing the Kollu Vada (Horse Gram Fritters)
- Soak and Grind the Dal: Start by soaking the horse gram dal in warm water for at least two hours or preferably overnight. Once soaked, drain the water.
- Blend Ingredients: In a mixer grinder, add the soaked horse gram dal, green chilies, ginger, and curry leaves. Grind into a coarse batter.
- Mix Fritter Ingredients: Transfer the coarse batter to a mixing bowl. Add chopped onions, pounded fennel seeds, and salt. Stir the mixture thoroughly, adjusting seasoning to taste.
- Fry Fritters: Heat a kuzhi paniyaram pan over medium heat and add a teaspoon of oil in each cavity. Drop small portions of the kollu vada batter into each cavity and fry until golden brown on all sides. Continue this process until all batter is used. Set the fritters aside.
Step 2: Preparing the Kurma (Spicy & Tangy Curry)
- Prepare Masala Paste: In a mixer grinder, blend the soaked poppy seeds, grated coconut, and cashew nuts into a smooth paste. If needed, add a little warm water to achieve a thick, creamy consistency. Set aside.
- Dry Roast Spices: Heat a small skillet over low heat. Add cloves, cinnamon, cardamom, and fennel seeds. Roast until they release a fragrant aroma. Cool slightly and then grind into a fine powder.
- Sauté the Base: Heat oil in a pressure cooker. Add chopped onions, grated ginger, and garlic. Sauté until onions are translucent and start to brown slightly.
- Add Tomatoes and Spices: Stir in the chopped tomatoes and green chilies, cooking until tomatoes become soft and pulpy. Add coriander powder, red chili powder, turmeric powder, and the roasted spice powder prepared earlier.
- Pressure Cook: Pour in about 1/2 cup of water, mix well, and close the pressure cooker lid. Cook until you hear two whistles. Turn off the heat and let the pressure release naturally.
Step 3: Combining Vada and Kurma
- Add Ground Masala and Fritters: Once pressure is released, open the cooker and add the ground masala paste along with 1 cup of water. Stir well to incorporate the paste, creating a thick, creamy consistency.
- Simmer the Curry: Add the prepared kollu vada to the curry. Simmer on low heat for a few minutes, allowing the fritters to absorb the rich flavors of the kurma.
- Finish with Fresh Herbs: Stir in freshly chopped mint leaves and let them infuse in the curry. Turn off the heat and allow the dish to rest for a few minutes.
Serving Suggestions
Serve the Kollu Vada Kurma piping hot with steamed rice, a drizzle of ghee, or alongside dosa, idli, or upma for a comforting, wholesome breakfast or lunch. This dish is perfect for a family meal or to showcase traditional South Indian flavors with a nutritious twist.
Enjoy your meal, and let the flavors of Kollu Vada Kurma transport you straight to the heart of South Indian cuisine!
