Kollu Thogayal Recipe (Horsegram Chutney)
This is a delicious chutney made of horse gram which you can serve with your South Indian meals.
A typical 'Elai Sapadu' in Tamil Nadu often consists of a thick chutney-like side dish known as thogayal, usually made of roasted and ground lentils along with coconut. Kollu or horse gram is a healthy legume that finds several uses in a South Indian kitchen. This horse gram chutney/ kollu thogayal has a nutty flavour and delicious aroma.
Serve Kollu Thogayal along with Homemade Soft Idlis or Ghee Roast Dosa and Filter Coffee for your morning breakfast.
If you like this recipe, you can also try other Chutney recipes such as
5 M
10 M
15 M
4 Servings
Ingredients
- 3 Horse Gram Dal (Kollu/ Kulith)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 1/4 cup Fresh coconut , grated
- 2 Dry Red Chilli
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
- Asafoetida (hing) , a pinch
- Turmeric powder (Haldi) , a pinch
- Salt , to taste
- Water , as required
How to make Kollu Thogayal Recipe (Horsegram Chutney)
To begin making the Kollu Thogayal recipe, firstly heat oil in a heavy bottomed pan/kadhai. Add mustard seeds.
Once the mustard splutters add asafoetida, curry leaves, dry red chilli [broken in half], chana dal and urad dal. Stir well and keep the heat on low.
Once the dals are roasted, add a pinch of turmeric powder and the horsegram. Fry until it gives a lovely nutty aroma [keep the heat on low to avoid burning the lentils]
Turn off the heat and stir in the freshly grated coconut. Once cooled, grind into a thick 'paste' with a very little water. Add salt to taste and give it a final churn in the mixer. It is ready to be served.
Serve Kollu Thogayal along with Homemade Soft Idlis or Ghee Roast Dosa and Filter Coffee for your morning breakfast.
The horsegram gets roasted very quickly. It should thus be added only after the other ingredients are almost done.
Keep the heat on low throughout to avoid the lentils from getting burnt and turning bitter.
Use freshly grated coconut for best results.
Adding the coconut after turning off the heat helps retain its moisture and gives the thogayal the desired texture.
Kollu Thogayal Recipe (Horsegram Chutney) is part of the Recipe Contest: South Indian Cooking
