Soak the Kandi Pappu in 2 Cups of water for about 3 hours.
Drain water from the Kandi Pappu.
Grind the Kandi Pappu to a fine paste along with the turmeric, green chillies, and some salt but without any or with minimal water into paste.
Method to Make the Goru Chikkudukaya Kandi Pappu Kura
Wash the Goru Chikkudikaya.
Chop of the ends and cut into 1/2" pieces.
Boil about 1 litre of water with 1 tsp salt.
Add the Goru Chikkudikaya pieces to the water and cook covered for about 5 to 7 minutes.
Drain the water from the Chikkudikaya pieces and set aside.
In a wok/kadai, heat the oil.
Add mustard seeds and wait till they splutter.
Add udad dal or minappapu and fry till golden brown.
Add split red chillies and curry leaves.
Fry for a minute.
Add the boiled Goru Chikkudikaya pieces and stir-fry for about 7-10 minutes.
Add the ground Kandi Pappu paste.
Over medium heat, stir-fry till the Kandi Pappu paste is well-cooked and slightly crumbly.
Serve hot with rice or rotis.
Ensure that the Goru Chikkudukaya or Gawar is boiled till just done. It should not be mushy and retain shape. Be careful not to add water while grinding the dal because otherwise you will have a mushy Kura on your hands.