Kollu Thogayal recipe| Horse gram chutney, a healthy thogayal recipe with horse gram, red chili, garlic as main ingredients. Kollu or Horse gram is a very healthy grain we make kollu podi which can be mixed with rice. Rarely i make kollu rasam too, the recipe i have given in my Android mobile app. I packed capsicum rice for lunch box, and i didn't keep it enough so made kollu thogayal for me. I had this with hot rice and kovakkai curry. You can make this same as a chutney to accompany idli dosa too. Read the recipe of kollu thogayal with step wise pictures till the end to see the variations.
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Kollu | horse gram 1/2 cup
Red chili 5-6
Garlic 3-4 cloves
Tamarind a small piece
Asafoetida a pinch (optional)
Salt as needed
Curry leaves* few
Sesame oil 2 -3 tsp
Coconut 1 tblsp (optional)
*I didn't add curry leaves as i was running out that. Didn't notice when i started cooking.
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Kollu Thogayal recipe
- Recipe Cusine: Indian
- Prep Time: 10 Minutes
- Cook time: 10 Minutes
- Serves: 3-4
- Author: Jeyashri
- Recipe Category: Lunch | Dinner
- Description: Kollu Thogayal recipe| Horse gram chutney, a healthy thogayal recipe with horse gram, red chili, garlic as main ingredients.
Red chili 5-6
Garlic 3-4 cloves
Tamarind a small piece
Asafoetida a pinch (optional)
Salt as needed
Curry leaves* few
Sesame oil 2 -3 tsp
Coconut 1 tblsp (optional)
*I didn't add curry leaves as i was running out that. Didn't notice when i started cooking.
Method :
- In a pan add sesame oil and add the kollu |horse gram.
- Saute it for 5-7 minutes.
- You will hear the sound that of spluttering. Do it in a medium flame.
- Once it is roasted take it out and soak it in 3 tblsp of water for 10 minutes.
- In the same pan add the red chili, garlic and tamarind.
- Roast it till the chilis slightly change the color.
- If adding curry leaves add it now and saute for 2 minutes.
- Switch off the flame and add coconut, salt and asafoetida.
- Once it is cool completely, grind this along with horse gram.
- Grind into a fine paste.
- Add little water as needed, while grinding the kollu thogayal.
- Enjoy with hot rice smeared with ghee.
- This thogayal stays good in the refrigerator for 4-5 days.
Notes:
- You can replace red chili with whole black peppercorns.
- If making it as chutney, reduce the kollu to 1/4 cup and proceed with the remaining steps.
- Adding curry leaves makes it more healthy and tasty, so try to include it.
- You can skip the garlic and add ginger for a no onion no garlic version of Kollu Thogayal.
Method with step by step pictures:
- In a pan add sesame oil and add the kollu |horse gram.
- Saute it for 5-7 minutes.
- You will hear the sound that of spluttering. Do it in a medium flame.
- Once it is roasted take it out and soak it in 3 tblsp of water for 10 minutes.
- In the same pan add the red chili, garlic and tamarind.
- Roast it till the chilis slightly change the color.
- If adding curry leaves add it now and saute for 2 minutes.
- Switch off the flame and add coconut, salt and asafoetida.
- Some people say if you are using garlic, do not use asafoetida, if you feel like that skip the asafoetida.
- Once it is cool completely, grind this along with horse gram.
- Grind into a fine paste.
- Add little water as needed, while grinding the kollu thogayal.
- Enjoy with hot rice smeared with ghee.
- This thogayal stays good in the refrigerator for 4-5 days.
Notes:
- You can replace red chili with whole black peppercorns.
- If making it as chutney, reduce the kollu to 1/4 cup and proceed with the remaining steps.
- Adding curry leaves makes it more healthy and tasty, so try to include it.
- You can skip the garlic and add ginger for a no onion no garlic version of Kollu Thogayal.
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