Horsegram is a favorite lentil among households in the Coimbatore Kongunad region. I have already shared our favorite Kollu Paruppu and Kollu Rasam recipe. Horsegram / Kollu is such a flavorful lentil. Its one of the healthiest too. This recipe for horsegram curry is called as Kaata Kuzhambu. Kaatam காட்டம் literally means heat. But heat has nothing to do with this curry. It got this name because of its strong flavor. Just like Garam masala. Garam means hot but its used to denote the strong flavor of the masala. Kaatam means intense in this recipe. This curry is usually served with Ragi Kali / Ragi Mudde. It tastes well with rice and idli too. The curry has a very strong delicious aroma that will fill the kitchen as you cook. Here is how to do an authentic Kongunad Kaata Kuzhambu Horsegram Curry. This is my aunt’s recipe.
Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take quarter cup of lentils and spread it on a plate and slowly remove the stones and sand. Dry roast the horse gram on low flame until fragrant. Fry until one or two lentils break and burst and it smells very fragrant. My aunt says, fry till you hear “sattu buttu” sound and “gama gama” smell. Remove from heat and set aside on a plate.
In the same pan dry roast the red chillies and coriander seeds until fragrant. Remove from heat and set aside on the plate. Slightly roast the fresh shredded coconut until the coconut is slightly dry. Do not roast the coconut until brown. Remove from heat and set aside. Grind the roasted horse gram, red chilli, coriander and coconut to a very fine paste. Add up-to a cup of water while grinding.
Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots and salt. Saute till the shallots are soft and start to brown.
Soak the tamarind in 1 cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add the tamarind pulp to the pan. Let it come to a boil.
Add in the ground paste and a small piece of jaggery. In Kongunad food, wherever you add tamarind, you add a small piece of jaggery too. Jaggery balances out the hot and sour. Add a cup of water to the curry. Close the pan with a lid and let it simmer for 10 minutes on low flame. Once the mixture is thick and cooked, remove from heat.
Serve hot with Ragi kali/ Mudde or rice.
- Measurements used - 1 Cup = 250 ml
- ¼ cup Horse-gram (kollu)
- 1 tablespoon Coriander seeds
- 4 dried Red chillies
- ½ cup fresh shredded Coconut
- 2 tablespoon Sesame oil / Gingely oil
- ¼ teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 15 Shallots, finely chopped
- 1 teaspoon salt
- half a lime size Tamarind
- 1 teaspoon jaggery
- Dry roast the horse gram on low flame until fragrant. Set aside.
- Dry roast the red chillies and coriander seeds until fragrant. Remove from heat and set aside. Slightly roast the fresh shredded coconut until the coconut is slightly dry.Grind the roasted horse gram, red chilli, coriander and coconut to a very fine paste. Add upto a cup of water while grinding.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots and salt. Saute till the shallots are soft and start to brown.
- Soak the tamarind in 1 cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add the tamarind pulp to the pan. Let it come to a boil.
- Add in the ground paste and a small piece of jaggery. Add a cup of water to the curry. Close the pan with a lid and let it simmer for 10 minutes on low flame. Once the mixture is thick and cooked, remove from heat.
- Serve hot.
Anshr says
March 14, 2018 at 10:12 amHi …cn u pls mention as when to add the kollu..bcz u have mentioned….after roasting.. ?dont we need to wash horse gram before cooking
Thanku
Suguna Vinodh says
March 14, 2018 at 11:54 pmNo Need to wash the lentil for this recipe.
Sathish Kumar Kathirvelu says
January 27, 2017 at 12:02 amSuguna,
Kollu Kulambu arumai. I made a mistake, instead on frying the kollu, i soaked it. So the dish was very thick. so I added water, tomato and slow cooked it to balance the flavour. It was wonderful with rice and also thosai 🙂
Suguna Vinodh says
January 27, 2017 at 2:12 amThank you Satish. Good you were able to cook it longer to balance out the flavors.
Malathi says
January 24, 2017 at 1:15 pmTried.. and five stars!!!! Thank you..
Suguna Vinodh says
January 24, 2017 at 4:00 pmThanks Malathi!
indra kamal says
August 19, 2016 at 11:43 pmokay got it while grinding…sorry
indra kamal says
August 19, 2016 at 11:42 pmHi when do we add the horsegram (fried) in the whole process please
Himali says
August 15, 2016 at 6:31 pmThank you Kannamma for another tasty recipe. Being a Maharstrian, this dish bought back some very fond memories from my childhood. It is very similar to a Maharstrian dish called “pithala”. We make this during the winter a humble yet satisfying meal. Thank you for sharing this recipe. My husband and I are big fans of all your South Indian recipes. Can’t wait to try them all out.
Suguna Vinodh says
August 16, 2016 at 9:54 amThank you Himali!
Madhu says
May 19, 2016 at 11:04 amTried it today. Came out so well. Thanks for the wonderful recipe Suguna..
mona says
December 30, 2015 at 11:54 pmHi Suguna,
This is an interesting recipe. I will try it this weekend maybe.
I have used Kollu by soaking and sprouting it and making a gravy out of it – Karnataka style recipe that a friend shared with me. This seems to be easy.
Does the roasting help with the cooking of the kollu? I know even after sprouting, it takes a really L O N G time for it to cook well.
Thanks,
mona
Suguna Vinodh says
December 31, 2015 at 12:29 amHi Mona, we will be grinding the lentil in the recipe and then cook it. So the lentil will cook in no time after ground. Dont worry about it being raw. Roasting is to bring out the aroma. It imparts an excellent aroma when roasted. Roasting does not cook the horsegram.