Horsegram Sesame Chutney Recipe
A healthy chutney with the combination of two excellent winter produce of Horsegram and Sesame Seeds.
Horsegram Sesame Chutney/Kollu Ellu Chutney is a simple and healthy South Indian side dish that is best served as side dish for Idli or Dosa. This chutney also goes well with hot steamed rice and a dollop of ghee.
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 a few more Horsegram Recipes
- 1/2 cup Horse Gram Dal (Kollu/ Kulith)
- 1/2 cup Sesame seeds (Til seeds)
- 2 tablespoons Arhar dal (Split Toor Dal)
- 2 tablespoons Chana dal (Bengal Gram Dal)
- 6 Pearl onions (Sambar Onions)
- 2 tablespoons Coriander (Dhania) Seeds
- 1 tablespoon Methi Seeds (Fenugreek Seeds)
- 20 grams Tamarind , lemon sized
- 1/4 cup Fresh coconut , grated
- 4 Fresh Red Chilli
- 6 cloves Garlic
- Salt , as required For tempering
- 2 teaspoon Cooking oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Chana dal (Bengal Gram Dal)
- 1/2 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
How to make Horsegram Sesame Chutney Recipe
To begin making Horsegram Sesame Chutney Recipe, dry roast Horsegram and sesame seeds separately in medium flame until it turns a dull brown hue. Turn off the flame and keep aside.
On a tawa, warm a tablespoon of cooking oil and add Tur dal, Channa dal, Fenugreek seeds and Coriander seeds. Roast until golden and add red chilli, pearl onions, garlic and Tamarind to it.
Roast everything for a minute and allow it to cool. Once it cools, add it to blender along with roasted horse gram and sesame.
Next add grated coconut, required salt and required water and grind everything into smooth paste. Transfer into serving bowl.
Heat a tadka/tempering pan with oil, add mustard seeds, chana dal and Urad dal. Once it sputters add curry leaves. Stir well and add this tempering to grounded chutney.
I am Swathy Nandhini, author and food photographer of shravskitchen.com and currently residing in Dubai. I am newbie to the world of blogging and learning lots of new things through this virtual world. Though I had passion for cooking from school days, I took it seriously as a way of life only after I became mother for Shravanthi. I have named the blog after her. I love to try different cuisines and I got many interesting recipes over my blog. My love towards blogging grows each and every day.