Kollu thuvaiyal recipe with step by step pictures
Kollu thuvaiyal is a healthy recipe that you can have it once in a week. My mom says it is very good for cold and i often make it in winter days. It is very thick and not like other chutneys. In my native, it is usual that you must take oil bath in saturdays. And my mom make this kollu thuvaiyal for lunch. She says that, when we take oil bath, our body became cool and this kollu paruppu (horse gram) generates heat and our body temperature gets balanced. It is a fat burner too. If you are very interested in weight loss, then take horse gram atleast twice in a week. Kollu rasam is the ultimate solution for cold and it clears the throught and gives you calm feel. Having this kollu thuvaiyal mixed with a tblsp of sesame oil gives you amazing taste with hot rice. Do try it and let me know.
Check out the recipe below with step by step pictures.
Enjoy the food !
Ingredients :
. Kollu paruppu (horse gram) - 1 cup
. Tomato - 1 medium sized
. Turmeric powder - 1 tsp
. Shallots/ sambar onion - 10 nos.
. Garlic cloves - 6 nos.
. Cumin seeds - 1 tsp
. Black pepper cons - 1 tsp
. Coriander seeds - 1 tsp
. Curry leaves - 1 sprig
. Dry red chillies - 2
. Tamarind - 1 pinch
. Salt to taste
. Oil - 1 tsp
. Mustard seeds - 1 tsp (optional)
Method :
Pressure cook kollu paruppu, tomato along with turmeric powder and water for 8 whistles. Drain the water, it will be used to grind and for making rasam.
Dry roast cumin seeds, coriander seeds, black pepper, curry leaves and dry red chillies. Keep it aside.
Heat a tsp of oil. Add shallots and garlic. Saute until translucent. Let it cool.
Transfer the roasted ingredients, cooked horse gram, tomato, sauteed onion and garlic into the mixer jar along with Tamarind and salt.
Grind coarsely by adding little extracted horse gram water. Kollu paruppu thuvaiyal is ready. Temper with mustard seeds and it is completely optional.
Pictorial :
1) wash horse gram (kollu paruppu) and take it in the pressure cooker along with tomato, turmeric powder and 2 cups of water.
2) Pressure cook for about 7-8 whistles.
3) Drain the water and half of it was used to grind kollu paruppu and the remaining is used to make kollu rasam.
4) Dry roast cumin seeds, coriander seeds, black pepper cons, dry red chillies and curry leaves. (do not burnt the spices).
5) Keep it aside.
6) Heat a 2 tsp of oil.
7) Add shallots and garlic.
8) Saute until it becomes translucent.
9) Transfer cooked kollu paruppu, tomato, sauteed onion, garlic and dry roasted ingredients to a mixer jar along with Tamarind and salt.
10) Grind to a coarse paste by adding little amount of extracted kollu paruppu water.
11) Serve as such or you can temper with a tsp of mustard seeds.
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