Kollu is an absolute miracle pulse which is rich in iron, calcium and proteins. Among all pulses, horse gram has the highest calcium content and one of the richest source of protein. Low in fat and high in carbohydrate content. It has slow digestible starch that makes it ideal for diabetic and obesity stricken patients.(information collected from here)
I have already shared Kollu Chutney, Kollu Rasam and Kollu Sundal Recipes with you earlier and was waiting to post this recipe more than 6 months. I bought 2 packets of Kollu from my native place one of them was used up and the other one I had set aside to make this idli podi. But one way or the other I was unable to concoct this. I finally planned to complete it within this month and finished this Kollu podi.
Kollu/ Horse Gram- 1 cup
Channa Dal- 1/4 cup
Dry red chillies-8-10
Garlic cloves, cut-6 big cloves
Tamarind- channa size
Curry leaves- 2 strand
Asafetida- 1/2 teaspoon
Salt- to taste
Oil- 1 teaspoon
- In a pan dry roast the horse gram till the colour changes to dark. You can check the if it is done once it cools down; it should be really crunchy should not be soft.
- Spread in a plate or news paper and allow to cool.
- In the same pan add half a teaspon of oil; add the channa dal and dry red chillies and roast till the channa dal gets its golden colour and the red chillies becomes crisp. Transfer this on the same plate/ paper and allow to cool.
- Now add half teaspoon of oil and add the remaining ingredients such as cut garlic cloves, tamarind and curry leaves. Roast till the garlic turns golden and the curry leaves becomes crisp.
- Now add the asafetida and salt mix once; switch off the gas.
- Add this also with the kollu and allow to cool every thing thoroughly.
- Add all the ingredients in a blender jar and grind as a powder.
- Drizzle a tablespoon of sesame oil and consume with idli /dosa.