Kollu paruppu chutney, Horsegram chutney recipe
Recipe type: Chutney
Cuisine: Tamilnadu
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
Recipe for kollu paruppu chutney made with dry roasted horse gram ground with spices. Best accompanied with idli and dosa. Recipe with step by step pictures.
For the chutney
  • ¼ cup horsegram
  • 2-3 dry red chillies
  • ½ teaspoon salt
  • ½ teaspoon tamarind
  • ½ teaspoon jaggery
  • ⅓ cup fresh shredded coconut
  • ½ cup water to grind
  • a pinch of asafoetida (hing)
For tempering the chutney
  • 1 teaspoon gingely oil (Indian sesame oil)
  • ¼ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • 1 sprig curry leaves
For the chutney
  1. Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentil start to crackle here and there. Set aside on a plate to cool.
  2. Also, dry roast the red chillies until fragrant.
  3. Take a mixie and add in all the ingredients for the chutney along with the roasted lentils and chillies.
  4. Add water and grind to a smooth paste.
For tempering the chutney
  1. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.
  2. Add the tempering to the chutney and serve with idli or dosa.
Recipe by Kannamma Cooks at https://www.kannammacooks.com/kollu-paruppu-chutney/