Kollu Podi

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.

INGREDIENTS:

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

PROCEDURE:

• 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.

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Kollu Chutney

Kollu (or) Horse gram is one of the healthiest pulses as for as i come to know about it. It has so many health benefits and used in ayurvedic medical treatments for renal stones, piles..etc. It is a rich source of Calcium, Fibre and Poly phenols which has high antioxidant capacity and it is diuretic.

So i planned to include this healthy pulse weekly in my meal in one or other way. There are many options to make it in a very tasty way. Some recipes such as Kollu Rasam  to be served with rice, Kollu Sundal for evening Snack and this chutney to pair with Idli or dosa as a side dish. I have to say all these Kollu recipes are really tasty especially this chutney i am sure you will make it whenever you prepare Idli or Dosa.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Cuisine: Tamil
Serves: 4

INGREDIENTS:
Kollu- 1/4 cup
Oil- 1 teaspoon
Jeera- 1/4 teaspoon
Onion, Chopped-1 small
Garlic, chopped- 2 cloves
Dried red chilli- 2
Tamarind - pea size small piece
Coconut- 1/4 cup
Salt- to taste
Water- as required to grind and dilute

To temper:
Oil- 1 teaspoon
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand

PROCEDURE:

• Remove any stones or clay present in the kollu which are visible to your eyes.
• Heat a pan and dry roast the kollu till nice roasted aroma arises and one or two seeds starts to pop.
• Transfer the kollu into a plate and allow to cool.
• In the same pan add a teaspoon of oil and add jeera and fry for five seconds. then add onion, garlic and dried red chilli and cook together till the onion  become translucent and the red chillies becomes slightly crisp.

• Now add the tamarind and coconut and mix well in that heat and cook for ten seconds. Do not cook more.
• Switch off the gas and allow to cool.
• Transfer the roasted kollu and roasted onion coconut mixture together inside the blender jar and add salt and pulse to coarsely powder them. Then add some water and grind as a paste coarse paste or fine paste how you like the consistency of the chutney.

• Heat a teaspoon of oil in a pan and splutter mustard seeds and add curry leaves.
• Switch off the gas and transfer the tempering over the ground chutney.
• Add salt or water to dilute the chutney if required.

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Kollu Rasam/ Kaanam Rasam/ Horse gram Rasam

Kollu has many health benefits and used by our elders a lot in cuisine. Now our modern life we avoid such healthy legumes in cooking. Kollu has many health benefits as i have mentioned earlier in Kollu Sundal Post. Incorporate this humble legume to your diet and stay healthy. Many tasty preparations we can make out of this legume. One such recipe is Kollu Rasam.

I donot find any taste difference from normal differecne other than the colour. You too make this rasam and give the feed back. Hope you too like this rasam.

Preparation Time: 10 minutes
Cooking Time:10 minutes
Cuisine: Tamil
Serves:5

INGREDIENTS:
Kollu/ Kaanam/ Horsegram- 1/2 cup
Salt- to taste
Garlic- 3-4 cloves
Pepper, whole- 1/2 teaspoon
Jeera/ cumin seeds- 1/2 teaspoon
Oil- 3 teaspoons
Mustard seeds- 1/4 teaspoon
Fenugreek seeds- 1/4 teaspoon
Curry leaves- 1 strand
Asafetida- big pinch
Turmeric powder- 1/4 teaspoon
Tomato, crushed- 1
Tamarind - small gooseberry size
Coriander leaves, chopped- 1 tablespoon

PROCEDURE:

• Soak the kollu in water for overnight or 6 hours.
• Add garlic, pepper and jeera in a blender and pulse till you get a coarse powder.

• Pressure cook the kollu with a cup of water and salt on medium flame for 3 whistles.
• Heat oil in a pan and splutter the mustard seeds and fenugreek seeds. Add the curry leaves and asafetida in the hot oil.

• Add the ground powder, turmeric powder and crushed tomato and saute in the oil for ten to fifteen seconds.

• Add the tamarind water and two tablespoon of cooked mashed kollu (remaining kollu make Kollu sundal out of it), kollu water and salt.
• Cook the rasam on low flame till the frothy layer starts to form on top of rasam and switch off the gas.

• Donot allow the rasam to boil. Add the coriander leaves.

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Kollu Sundal/ Kaanam Sundal/ Horsegram Sundal

       Kollu has so many health benefits and the regular intake helps to flush out the worm infections, it regulates the digestive system and prevents acidity and flatulence. They say it helps to treat menstural problems like irrregular periods and heavy bleeding. By adding horse gram to our daily diet in the form of sprouts, boiled water or rasam, or powder to watch the results.

       About this recipe it is so simple to make i am sharing this recipe for the Navarathri Hindu festival. The sundal recipe is famous for Navarathri. On all the nine days in every home they prepare different types of sundal to offer god. Today i am sharing with you the healthy sundal variety. So try this recipe for this navarathri and keep the family members healthy.

Preparation Time: 10 minutes
Cooking Time:15 minutes
Cuisine: South Indian
Serves:4

INGREDIENTS:
Kollu/ Kanam/ Horse gram- 1 cup
Salt- to taste
Oil- 3 teaspoons
Mustard seeds- 1 teaspoon
Urad dhal/ ulunthu- 1 teaspoon
Dried red chilli, broken-2
Curry leaves- 2 strands
Coconut, grated- 2 tablespoons

PROCEDURE:

• Soak the horse gram overnight and wash well using lots of water. You can find small stones in this. So add lots of water so that the stones starts to settle at the bottom. Now you  can transfer the kollu from top by gently shaking the vessel into the pressure cooker.
• Pressure cook the horse gram with salt by adding 2 cups of water on medium flame for 3 whistles.(drained water is used to make Kollu Rasam)
• Once the pressure releases drain the cooked water from kollu and reserve it to make kollu rasam.
• Heat oil in a pan and add mustard seeds and Urad dhal. When the mustard seeds crackles and the urad dhal gets golden brown colour add the broken dried red chillies and curry leaves.

• Add the cooked kollu and mix well in that tempered oil.
• Once the mixture gets heated up add the coconut and mix well.

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