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kollu chutney

There are a few days when the luxury of fresh vegetables is not available. Pulses is a gift for such days. Kollu is one such gift and these dried seeds offer a great helping hand when u dont have fresh vegetables around.

kollu paruppu (horsegram) 1 cup
Roast and add to boiled kollu
 jeera / cumin / seeragam 1/2 tsp

pepper 1/2 tsp
salt 1 tsp
onion 1medium (sambhar onion tastes better)
garlic 5 pods
corriander seeds 1 tblsp (heaped)
red chillies 7-10 (depending on spiciness needed)
curry leaves 2 sprigs
mustard 1 tsp
cumin seeds 1 tsp
oil 1 tsp

  1. dry roast the kollu paruppu for about 10 minutes and soak in water for an hour
  2. boil the kollu with 1/2 tsp cumin seeds, peppercorns and salt
  3. in a pan heat 1 tsp oil and add corriander seeds, red chillies, curry leaves.
  4. roast for 2 minutes and then add onion and garlic. fry in medium flame for 5 minutes.
  5. after it cools, mix it with the boiled kollu.
  6. blend into a coarse paste using a blender. you can blend it in batches to avoid blending the whole thing into a mushy paste.
  7. heat oil in a pan and add mustard seeds. after it crackles add 1/2 tsp cumin seeds and add this tadka to the mix. You can even add a portion of the onion to the tadka if you need little crunchiness while eating.
  8. chutney is ready.
Texture of thogaiyal

The chutney should have tart or sharp taste with respect to chilli and salt. it tastes better with rice that way. Use pearl onions/ sambhar onions/ small onions instead of the big one.