Kollu Masala Vadai Kurma/Horsegram Vada Kurma

Have you ever tasted deepfried channadal patties aka channadal masala vadais dunked in tamarind gravy? if 'Yes', then this horsegram vada dunked in kurma will definitely become your favourite. Since i want to feed my kids with horsegram, i tweaked the usual channadal masala vadais with the healthy horsegrams aka kollu vadais. This kurma is definitely a fingerlicking curry to relish either with rice or with rotis. Eventhough deep fried horsegram fritters are added in this coconut based masala gravy, this dish is quite healthier than the usual kurma. The addition of the horsegram vadais gives an excellent touch and taste to this usual kurma, whoever like vadais dunked in gravies will definitely enjoy thoroughly this aromatic dish. Kurma is a curry simply prepared with vegetables or else with meat along with coconut,spiced and with nut or seed paste.

Am running my first week of blogging marathon with Cook with coconut as theme, i cant imagine Kurma without coconut. I usually prepare kurma with cashew nuts, poppyseeds and grated coconut paste, which gives a delectable flavor and texture to kurmas. Usually we make Kurma with vegetables and meats, but for a change i opted for deep fried crispy vadas prepared with horsegram. And this works, we seriously enjoyed this kurma very much with both rice and rotis. If you want to prepare the same kurma with channadal vada just go on with, they will definitely taste fabulous as well.

Kollu Vadai/Horsegram Deep fried patties:
2cups Horsegrams/Lentils/Kollu
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
Few Curry leaves
1/2tsp Fennel seed powder
Salt
Oil for deepfrying

Soak the horsegram for atleast two hours or else for overnight, drain the water and grind them as coarse paste without water, if its too hard to grind,just sprinkle some water.

Add the chopped onions, chopped green chillies, chopped ginger pieces, curryleaves, fennel seed powder and salt, mix everything well.

Meanwhile heat the oil for deep frying, take a small ball from the horsegram mixture, flat them in your palms and gently drop them in hot oil.

Fry them until they get well cooked, strain the excess of oil with a paper towel.Keep aside.

Kurma:
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste
1tbsp Coriander powder
1/2tsp Red chilly powder
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cinnamon stick,cardamom)
1tsp Fennel seeds
1/4cup Mint leaves (chopped)
Oil

To grind:
2tbsp Poppy seeds(soaked in hot water)
4tbsp Grated coconut
5nos Cashew nuts

Grind poppy seeds,grated coconut and cashew nuts as fine paste and keep aside.

Heat enough oil in a pressure cooker, fry the bay leaves,cloves,cinnamon sticks,cardamom seeds, fennel seeds until they turns brown.

Add the chopped onions,chopped tomatoes,ginger garlic paste and slit opened green chillies,cook everything until the raw smell goes away.

Now add the coriander powder,red chilly powder,salt and cook for few minutes.

Add enough water and cook for few seconds,once the gravy starts boiling add the grounded paste,cook for few minutes.

Add enough water and bring it to boil, cook until the oil gets separates.

Finally add the deep fried vadas and put off the stove.

Add the chopped mint leaves and give a stir.

Serve hot with rice or rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62