Horsegram Chutney, Kollu Thogiyal, Kollu Chutney
by Tarla Dalal

Horsegram is a special pulse, which imbibes a mind-blowing aroma and flavour when roasted.

Here, horsegram is combined with other delicious ingredients like coconut, red chillies, onions and coriander to make a mouth-watering chutney, which is perfect to serve with idlis and dosas . You can also enjoy the Horsegram Chutney or Kollu Chutney mixed with hot rice and a little til oil.

Horsegram Chutney, Kollu Thogiyal, Kollu Chutney

This recipe has been viewed 60999 times

5/5 stars 100% LIKED IT
2 REVIEWS ALL GOOD

Horsegram Chutney, Kollu Thogiyal, Kollu Chutney recipe - How to make Horsegram Chutney, Kollu Thogiyal, Kollu Chutney

1/2 cup horsegram ( kulith , kollu)
1 tbsp oil
2 tbsp urad dal (split black lentils)
1/4 cup roughly chopped onions
2 tbsp roughly chopped garlic (lehsun)
4 pandi red chillies , broken into pieces
1/4 cup finely chopped coriander (dhania)
1/4 cup grated coconut
6 to 7 curry leaves (kadi patta)
salt to taste

For The Tempering
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)

Method

Dry roast the horsegram in a broad non-stick pan on a medium flame for 5 minutes.
Soak the roasted horsegram in enough water for 1 hour. Drain and keep aside.
Combine the soaked horsegram and enough water in a pressure cooker, mix well and pressure cook for 4 whistles.
Allow the steam to escape before opening the lid. Drain and keep aside.
Heat the oil in a broad non-stick pan, add the urad dal and sauté on a medium flame for 1 minute.
Add the onions, garlic and red chillies and sauté on a medium flame for 1 minute.
Add the coriander and sauté on a medium flame for a few seconds.
Add the boiled kulith, coconut and curry leaves and sauté on a medium flame for 2 to 3 minutes.
Cool slightly and blend in a mixer along with 1¼ cups of water and salt till coarse.
Transfer the mixture into a bowl and keep aside.
For the tempering, heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafeotida and curry leaves and sauté on a medium flame for a few seconds.
Pour the tempering over the prepared chutney and mix well.
Serve immediately or store in an air-tight container in the fridge, it will lasts for 2 to 3 days.