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 recipe - How to make Horsegram Chutney, Kollu Thogiyal, Kollu Chutney
Soaking time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 2 cups
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
- 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.
Nutrient values per tbsp
| Energy | 27 cal |
| Protein | 1.1 g |
| Carbohydrates | 2.8 g |
| Fiber | 0.4 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 25.7 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0.5 mg |
| Folic Acid | 1.6 mcg |
| Calcium | 12.4 mg |
| Iron | 0.3 mg |
| Magnesium | 7.2 mg |
| Phosphorus | 17.4 mg |
| Sodium | 1.1 mg |
| Potassium | 39.3 mg |
| Zinc | 0.1 mg |
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Horsegram chutney.. a great variation of chutney.. it had different taste and flavour.. enjoyed it with rice also..