Chettinadu Style Kollu Thogayal Recipe (Horsegram Chutney)
A Chettinadu style kollu or Horsegram chutney for a super healthy lunch with an accompaniment of hot rice, rasam and ghee for mid week lunch to aid you with lots of energy for the busy day.
Chettinadu Style Kollu Thogayal Recipe is a chutney or side dish made with the healthy goodness of horsegram. Horsegram is cooked and mixed with zing of Chettinadu spices to make it healthy as well as a tasty dish.
Did you know : Horsegram contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horsegram is also rich in iron and calcium among other nutrients. It is a poor man's food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop that can be grown in a low rainfall area and even on rainfed dry agricultural lands.
If you like this recipe, here are some more Kollu / Horsegram recipes:
- 1/2 cup Horse Gram Dal (Kollu/ Kulith)
- 3 Dry Red Chillies
- 10 cloves Garlic
- 20 grams Tamarind , gooseberry sized
- 1 Onion , medium size, chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Whole Black Peppercorns
- Salt , as required
- 2 teaspoon Sunflower Oil For Tempering
- 1 teaspoon Sunflower Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
How to make Chettinadu Style Kollu Thogayal Recipe (Horsegram Chutney)
To begin making Chettinadu Style Kollu Thogayal, dry roast the kollu in low flame on a heavy bottomed pan for few minutes. Switch off the flame once you get the aromas of the lentil. Once roasted, let it cool.
Add the roasted kollu to pressure cooker along with enough water to cover the amount of kollu in the vessel.
Pressure cook for 3 whistles. Once the pressure releases naturally, drain excess water into a bowl. You can use this kollu water for making rasam or add it while grinding chutney.
Heat a heavy bottomed pan with oil, add Cumin seeds and whole black pepper seeds. Once it splutters, add red chilli, garlic and onion on a medium flame. Saute until the onion turns translucent. Add tamarind to the mixture, switch off and allow it to cool.
Once this mixture cools, add it to mixer along with cooked kollu and required amount of salt. Add a little filtered kollu water and grind into coarse paste.
In a tempering pan, heat one teaspoon oil and add mustard seeds and curry leaves to oil and allow them to crackle. Once it stops crackling add it to the chutney and stir well.