Kollu paruppu chutney, Horsegram chutney recipe

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.

We have been conditioned by corporates to think that milk = calcium. In reality, there are a lot of plant foods and grains that are so rich in calcium. 100 grams of milk contains 125mg calcium while 100 grams of horse-gram has 287mg of calcium. Horse-gram is also rich in iron and phosphorus. Horsegram is a staple in our home and we consume it atleat once a week. Here is a quick chutney you can make for idli and dosa.

Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take half a cup of lentils and spread it on a plate and slowly remove the stones and sand. Set aside.

For the chutney
Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentils start to crackle here and there. We say that the lentils are well roasted if you hear them making “sattu-buttu” sound. Once the lentils are roasted, set aside on a plate to cool.

Also, dry roast the red chillies until fragrant. Take a mixie and add in the roasted horsegram, dry red chillies, fresh shredded coconut, tamarind and a small piece of jaggery. Add in the salt and asafoetida. Add in half a cup of water.

Grind the contents of the mixie to a smooth paste.

For tempering the chutney:
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.

Add the tempering to the chutney and serve with idli or dosa.
Here are the recipes for idli and dosa from Kannamma Cooks.

4.7 from 3 reviews

Kollu paruppu chutney, Horsegram chutney recipe

 

Save Print

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

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.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 1 cup

Ingredients

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

Instructions

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.

3.5.3229