Kollu thuvaiyal | Kollu thogaiyal | Roasted Horsegram Chutney
Kollu thuvaiyal or kollu thogaiyal is a variety of chutney prepared from Horsegram ( kollu paruppu) and serves as a side dish for Idli, dosa and hot rice.
Dry roasted kollu or Horsegram is fried with few ingredients and ground into a coarse paste called Kollu thuvaiyal. This version of Kollu thogaiyal is different from another version of Kollu chutney wherein the Horsegram is first boiled and ground as chutney along with onion and tomato. That boiled version is my mom’s style. I will soon post that boiled chutney version.
Today I will show the roasted thogaiyal version (roasted Horsegram chutney) which is tastier compared to the other version. This Kollu thuvaiyal tastes more like peanut chutney, hence match well with both dosa and hot rice. And I made this chutney for rice and vazhakkai varuval as side dish. Obviously, the meal was heavenly.
Moreover, you can make this Kollu thogaiyal in just 15mins including roasting, tempering, and grinding. Hence it is a perfect choice for a healthy lunch box with a simple potato fry or podimas or simple omelet.
Horsegram is one of the healthiest pulse varieties and holds multiple health benefits:
Horse gram is very low in fat and carbohydrates and contains minimal sodium. It’s also a great source of slowly-digested carbohydrates, which makes it suitable for those suffering from diabetes.
The complex carbs in horse gram can help someone lose weight. This is because they provide a long-lasting source of fuel that keeps someone energized for longer than they would otherwise, which prevents overeating.
On top of that, Horse gram is widely accepted in India for being able to help fight colds and fevers. In this case, the Ayurvedic recommend horse gram soup.
Moreover, Kollu is good at fighting kidney stones as it contains significant amounts of calcium and phosphorous. Calcium and phosphorus are both nutrients that can help regulate the number of oxalates being deposited.
This healthy gram helps in regulating menstrual flow and hence very useful for women.
For similar chutney varieties:
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Kollu thuvaiyal | Kollu thogaiyal | Roasted Horsegram Chutney
Ingredients
Ingredients:
- 1 cup horse gram
- 1 tbsp gingelly oil
- 2 tsp Bengal gram
- 6 garlic pods
- 5 red chillies
- 2 tbsp coconut
- Small piece tamarind
- ¾ tsp salt
To temper:
- 1 tsp oil
- ½ tsp mustard
- ½ tsp cumin seeds
- 1 tsp urad dal
- ¼ tsp asafoetida
- Few curry leaves
Instructions
Recipe to make Kollu thuvaiyal:
How to roast for Horse gram chutney:
- Take a flat pan, dry roast Horse gram (Kollu paruppu) for 5-10mins in medium heat on the stove.
- Until you hear popping sound from the gram, continue to stir without a gap.
- When the Horse gram turns to golden brown color, transfer it to a plate.
- In the same pan heat some oil, add bengal gram dal, roast for two mins until
- Dal turns to light brown color.
- Add garlic pods and red chillies.
- Now add the dry roasted Kollu(Horsegram) and fry in the oil with other ingredients.
- Put coconut, some tamarind and required salt.
- Switch off and let this mixture cool down for minutes.
- Grind the ingredients into a coarse thogaiyal (chutney) by adding some water and set aside.
How to do seasoning:
- In a small pan, add a tsp of oil, temper with mustard, cumin seeds, urad Dal, asafoetida and some curry leaves.
- Saute until urad turns to golden color and pour this mixture along with oil on top of the kollu thuvaiyal.
- Serve with dosa or hot rice.
Notes
Nutrition
Recipe to make Kollu thuvaiyal:
How to roast for Horse gram chutney:
- Take a flat pan, dry roast Horse gram (Kollu paruppu) for 5-10mins in medium heat on a stove.
- Until you hear popping sound from the gram, continue to stir without a gap.
- When the Horse gram turns to golden brown color, transfer it to a plate.
- In the same pan heat some oil, add bengal gram dal, roast for two mins until dal turns to light brown color.
- Add garlic pods and red chillies.
- Now add the dry roasted Kollu(Horsegram) and fry in the oil with other ingredients.
- Put coconut, some tamarind and required salt.
- Switch off and let this mixture cool down for a few minutes.
- Grind the ingredients into a coarse thogaiyal (chutney) by adding some water and set aside.
How to do seasoning:
- In a small pan, add a tsp of oil, temper with mustard, cumin seeds, urad dal, asafoetida, and some curry leaves.
- Saute until urad turns to golden color and pour this mixture along with oil on top of the kollu thuvaiyal.
- Serve with dosa or hot rice.
Tips:
1) Do not avoid dry roasting Horsegram as this is the important step to get the nutty flavor to the thogaiyal.
2) If you like garlic free chutney omit garlic pods. But I would recommend adding garlic for better digestion and taste and to prevent gastric trouble if any. For any kind of preparation using lentils or pulses, add either cumin(jeera) or asafoetida and garlic or ginger as healthy addition.
3) As a side note, make this Kollu thuvaiyal thick and coarse, if you are making for rice.
4) Instead of regular oil, use gingelly oil for extra taste.
5) Four to five red chillies are sufficient for this quantity. However, if you like thuvaiyal to be spicier then add extra two red chillies.
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