Kollu Thogayal Recipe (Horsegram Chutney)
A typical ‘Elai Sapadu’ in Tamil Nadu often consists of a thick chutney-like side dish known as thogayal, usually made of roasted and ground lentils along with coconut. Kollu or horse gram is a healthy legume that finds several uses in a South Indian kitchen. This horse gram chutney/ kollu thogayal has a nutty flavour and delicious aroma.Â
Course : Side Dish
Ingridients : 3 Horse Gram Dal (Kollu/ Kulith)
1 tablespoon Chana dal (Bengal Gram Dal)
1 tablespoon White Urad Dal (Split)
1/4 cup Fresh coconut , grated
2 Dry Red Chilli
1 teaspoon Oil
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 sprig Curry leaves
Asafoetida (hing) , a pinch
Turmeric powder (Haldi) , a pinch
Salt , to taste
Water , as required
Instructions To begin making the Kollu Thogayal recipe, firstly heat oil in a heavy bottomed pan/kadhai. Add mustard seeds.Once the mustard splutters add asafoetida, curry leaves, dry red chilli [broken in half], chana dal and urad dal. Stir well and keep the heat on low.Once the dals are roasted, add a pinch of turmeric powder and the horsegram. Fry until it gives a lovely nutty aroma [keep the heat on low to avoid burning the lentils]Turn off the heat and stir in the freshly grated coconut. Once cooled, grind into a thick ‘paste’ with a very little water. Add salt to taste and give it a final churn in the mixer. It is ready to be served.Serve Kollu Thogayal along with Homemade Soft Idlis or Ghee Roast Dosa and Filter Coffee for your morning breakfast.
Kollu Thogayal Recipe (Horsegram Chutney)
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