Kollu Kurma ( Horse gram gravy sabji) - Pressure cooker method

       It is time to graduate. All these years I was in primary level of cooking limiting to familiar recipes. Now I want to expand the horizon by diving into herbs and health in cooking.

Elaithavanukku Ellu, Kozhuthavanukku Kollu. If Sesame can help you with weight gain then Horse gram does the reverse. As Kollu helps in boosting digestion power. So now lets me share the tasty delicious Kollu Kurma recipe that goes well with Roti as well as Rice.

Ingredients :

              Horse gram ( Kollu in Tamil, Kulith in Hindi) - 3 handsful soaked overnight in water
              2 Medium sized onions chopped finely      
              2 to 3 medium tomatoes finely chopped   
              Red chilli powder
              Sesame Oil

             Turmeric powder
             Corriander powder
             Salt to taste

To grind:

              Coconut - 0.5 Cup
              garlic pods - 4 to 5
              Green chillies - 2 to 3 long chillies

For Tadka:
             
              Clove (Krambu) -2 or 3
              Pattai  - 1 small piece
              Curry leaves - 1 spoon

Way to go:

• Grind the coconut, garlic, and green chillies to fine paste.  Keep aside.
• Cook the soaked horse gram in pressure cooker for seven to eight whistles, and keep ready.
•  Heat two spoons of oil in a two litre pressure cooker, once oil is hot add cloves, bay leaves, Aniseed, pattai and saute for two seconds. 
•  Then add the chopped onions and saute till transparent. 
•   Now add the chopped tomatoes, a spoon of Turmeric powder, red chilli powder, corriander powder, Kitchen King masala (or garam masala) and saute till tomatoes are cooked well.  
•  Now add the cooked Horse gram ( along with the water if any in cooker).
•  Add the required salt and mix them well. 
•  Now add the coconut-garlic-chilli paste. Add water if the mixture is too thick as we would be cooking it in pressure cooker.
•  Close the lid of the pressure cooker and cook for two to three whistles and once done turn off flame and allow the pressure to seize, which would take atleast 15 to 20 mts.
• Once done, open the lid and if the gravy is thick you can either dilute either with water, or with coconut milk where latter makes it rich. If adding coconut milk do not cook for a long time, and turn off within a minute of cooking.Adjust salt to taste. Garnish with chopped corriander leaves if you like it. 

Now taste it hot with rice or roti. Remember Kollu is more a medicine than a food. So limit making this recipe twice a week but not more. Combine it with Corriander and other cooling foods.