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Kollu paruppu chutney, Horsegram chutney recipe

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins
  • Yield: 1 cup 1x


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

  • 1/4 cup horsegram
  • 23 dry red chillies
  • ½ teaspoon salt
  • ½ teaspoon tamarind
  • ½ teaspoon jaggery
  • ⅓ cup fresh shredded coconut
  • 1/2 cup water to grind
  • a pinch of asafoetida (hing)

For tempering the chutney

  • 1 teaspoon gingely oil (Indian sesame oil)
  • 1/4 teaspoon mustard seeds
  • 1/2 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.
  • Category: Chutney
  • Cuisine: Tamilnadu