Horsegram Chutney, Kollu Thogiyal, Kollu Chutney
by Tarla Dalal
Added to 5 cookbooks
This recipe has been viewed 36925 times
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.
- 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 (Abbrv) per tbsp
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