Kollu paruppu kadayal | Horse gram curry
Kollu paruppu kadayal / Horse gram curry is a flavorful curry made with freshly roasted and ground spices and boiled horse gram.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
soaking time 20 minutes mins
Total Time 1 hour hr
Course lunch, Main Course, Main Dish
Cuisine Indian, South indian
Servings 3
Calories 145 kcal
For cooking kollu paruppu/horsegram
- ⅓ cup horse gram cleaned, washed & soaked
- 1 to mato chopped
- 10 to 15 shallots or 1 small onion
- 4 to 5 garlic cloves
- ½ tsp turmeric powder
- ¼ tsp asafoetida
- Salt to taste
For dry roasting
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- ½ tsp urad dal
- ½ tsp chana dal
- 2 dried red chillies
For tempering
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 dried red chili optional
Cooking kollu paruppu / horse gram
Check for small stones and wash the horse gram / kollu paruppu thoroughly. Soak for a minimum of 20 minutes. If time permits, soak for 1 hour.
In a pressure cooker, take the soaked horse gram, tomatoes, shallots, garlic cloves, turmeric powder, asafoetida and salt.
Close and pressure cook on high flame for 5 whistles and simmer for 5 minutes. Let the pressure release naturally.
Open the pressure cooker and check for doneness.
Take the excess water into a separate bowl. Do not discard this water. It can be used to make kollu rasam or even might be needed while blending at the last step.
Take the cooked horse gram and set it aside. Now let's dry roast the needed spices.
Dry roasting the spices
Heat a pan on medium flame. Once the pan is hot,lower the flame. Add coriander seeds, peppercorns and cumin seeds. Dry roast them on low flame till aromatic.
Now add urad dal and chana dal. Roast the dals on low flame till they are slightly browned.
Lastly add red chillies and switch off the stove. The red chillies will puff up slightly in the remnant heat. Let the spices cool down.
Making kollu paruppu kadayal / horse gram curry
In a mixer jar add the roasted spices.
Blend the spices coarsely.
To the same jar add the cooked horse gram and pulse for a few minutes.
The horse gram should be coarsely blended. You should not blend it to a smooth paste. Just one or two pulses are sufficient.
If you can, use a traditional wooden ladle called mathu to mash the horse gram.
Tempering
Tempering this dish is totally optional.
Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add curry leaves. You can add one or two red chillies at this stage. Switch off the stove.
Pour over the mashed horse gram or add the mashed horse gram into the pan and mix well.
Serve with piping hot rice topped with ghee or gingelly oil.
- Always buy fresh produce of horse gram and check for stones and mud particles.
- Soaking greatly reduces the cooking time. So try to soak the horse gram before cooking whenever possible.
- Tempering is optional.
- Horse gram curry / kollu paruppu kadayal doesn't store well. Have it within 4 hours of cooking or refrigerate immediately for 1 day maximum.
Keyword Curry recipes, Dal recipes, horse gram recipes, kollu recipes, kulambu / kuzhambu recipes