Kollu also known as Horsegram in English and Kulthi in Hindi is a super food that is widely used in South India. It is mostly famous because of it effects in weight loss but there is a horde of other benefits associated with horsegram. It helps in digestion, eliminates kidney stones, protects against diabetes, increases immunity, it is rich in protein and anti oxidants, prevents constipation. It is also used in the treatment of irregular periods.
This kollu chutney is an excellent way to include horsegram in our diet. It's easy and quick to make and tastes good too. I sometimes, add it to my idli podi too. Check out this curry leaves horsegram podi.
KOLLU CHUTNEY
Preparation time 10 mins | Cooking time 5 mins | Serves 4-5
Ingredients
2. Add the channa dal, urad dal, cumin seeds and continue to roast.
3. Add the red chilli and garlic cloves.
4. Add the coconut and tamarind and switch off.
5. Once this mixture cools down, transfer to a blender, add salt and water and blend to a smooth paste. Transfer to a bowl.
6. In a small tadka pan, heat the oil. Add mustard seeds, urad dal, curry leaves and hing.
7. When the mustard seeds splutter add it to the horsegram chutney and mix well.
Notes
1. This might look like a small amount but it yields a large bowl of chutney.
2. You can have to add lots of water to grind it to a chutney consistency.
3. If you want to make a smaller quantity, halve all the ingredients.
4. You can add more red chillies.
5. Don't let the ingredients burn while roasting.
Until next time,
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This kollu chutney is an excellent way to include horsegram in our diet. It's easy and quick to make and tastes good too. I sometimes, add it to my idli podi too. Check out this curry leaves horsegram podi.
KOLLU CHUTNEY
Preparation time 10 mins | Cooking time 5 mins | Serves 4-5
Ingredients
- Horsegram - 1/2 cup
- Channa dal - 1 tbsp
- Urad dal - 1 tsp
- Cumin seeds - 1 tsp
- Red chilli - 3
- Garlic cloves - 3
- Coconut - 6 pieces
- Tamarind - a small piece
- Salt - to taste
- Oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Urad dal - 1/4 tsp
- Hing - a pinch
- Curry leaves - 1 sprig
Some other chutney recipes
- Pottukadalai Chutney
- Peanut Tomato Chutney
- Onion Tomato Chutney
- Tomato Chutney
- Curry Leaves Chutney
- Curry leaves Thogayal | Karuveppilai Thuvaiyal
- Coriander Thogayal | Kothamalli Thovaiyal
- Mint Thogayal | Pudina Thovaiyal
- Coconut Chutney | Thenga Chutney
- Onion Coconut Chutney
- Coriander Chutney | Kothamalli Chutney
- Onion Chutney | Vengaya Chutney
- Peanut Chutney | Verkadalai Chutney
- Garlic Chutney | Poondu Chutney
- Tomato Garlic Chutney
- Easy Onion Tomato Chutney
- Spicy Onion Tomato Chutney
- OPOS Tomato Coriander Chutney
- Cabbage Chutney
- Red Chutney for Idli, Dosa
Method
1. Dry roast the horsegram for 2 minutes.
2. Add the channa dal, urad dal, cumin seeds and continue to roast.
3. Add the red chilli and garlic cloves.
4. Add the coconut and tamarind and switch off.
5. Once this mixture cools down, transfer to a blender, add salt and water and blend to a smooth paste. Transfer to a bowl.
6. In a small tadka pan, heat the oil. Add mustard seeds, urad dal, curry leaves and hing.
7. When the mustard seeds splutter add it to the horsegram chutney and mix well.
Notes
1. This might look like a small amount but it yields a large bowl of chutney.
2. You can have to add lots of water to grind it to a chutney consistency.
3. If you want to make a smaller quantity, halve all the ingredients.
4. You can add more red chillies.
5. Don't let the ingredients burn while roasting.
Until next time,
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