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Suvai I am posting a picture of kollu for you.
I always have stock in my house
I too do kollu rasam, tuvayal, podi, or just steam and make like sundal.
Do you know that 1 tbs of soaked kollu taken early morning on empty stomach can really slim you down.
Its other names are ulavalu, kulith, kuthlee, muthira and others.
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Kollu Sundal
Preparation:
Ingredients:
Horse gram – 50 gm
Coconut oil – 1 spoon
Mustard seeds – 1 tsp
Black gram – 1 tsp
Cumin seeds - 1 tsp
Pepper powder – 1 pinch
Asafetida – 1 pinch
Green chilly – 1
Curry leaves – few
Rock salt – to taste
Method:
Soak horse gram overnight. Boil till it becomes soft. It takes longer to cook horse gram than other legumes. Drain the water (this water can be taken separately and made as soup). Heat coconut oil in a pan and add mustard seeds, green chillies, pepper powder, cumin seeds, asafetida and curry leaves. Add cooked horse gram with little salt and mix well. Add grated coconut, if required.
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Kollu RASAM
Ingredients.
125 grms roasted kollu ( soaked overnight )
1 litre water
1 tsp cumin
1 tsp black pepper
2 dry chillies
1 lime-size tamarind
tsp tumeric powder
4 pods garlic roughly smashed
FOR TEMPERING
2 tsp oil
tsp mustard
2 stalks curry leaves
2 red chilli broken
salt to taste
METHOD:
Boil the roasted, soaked kollu in a litre of water till cooked ,mash well , and keep aside.
Coarsely grind the black pepper, cumin seeds and the dry chillies, and
Add to the kollu mixture.
Extract the tamarind juice, using a little water and add it to the kollu mixture.
Also add the tumeric powder, and the roughly smashed garlic.
Add some water to the mixture if you find the liquid is very little.
Heat a pot, add 2 tsp of oil. When it's hot add the mustard seeds followed by the broken red chillies, and the curry leaves.
When the dry chilli browns, quickly pour the kollu mixture and close immediately.
Open the lid when it starts to boil, add salt to taste, and remove from fire.
Hi Kugan..............thank u so very much for the pic......:-) as well as the recipes...sundal seems simple to make....thank u once again....apadiye kollu podi & kollu thuvayal podunga plz.
hi Selviem,
Thanks for yr suggestions too....:-)
Have u tried the kollu recipes?
Nov.......ipadiyum sollalaamey....that u r multi talented nu......:-)
Thalafanz....ethanai thadavai paartheenga "thala"voda movie ya?
suvai,
in our house we take every day steamed sprout kollu everyday with the salad, also i make kollu sundal little spicy,(sidedish for the rice). thuvaiyal once in a week, podi is always there like idli milagai podi. It reduces choloestrol
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HORSE GRAM THUVAYAL
Thuvayal is a thick version of chutney.
Ingredients:
½ cup horse gram
2 tbs coconut
3 dry red chillies
2 small shallots
1 marble size tamarind
2 garlic pods
3 pepper corns
Few curry leaves
1 tsp oil salt to taste
Method:
Heat a pan with the oil, roast all the items.
Grind everything with salt, using very little water
To a coarse thick paste.
Note: normally after roasting the horse gram, I would powder it
In a dry mixie, before adding all the ingredients in a wet grinder.
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Selviem can you please post your version of kollu podi and sundal.
I understand that kollu is very heaty. What do you do to balance it.
Thanks.
Hi Kugan
Thank you for the Uthapam recipe. Picture is mouthwatering. I will try this weekend and let you know.
I heard kollu is a main feed for horses to make them fat or is it to give them more energy? Surely all the legumes are good for health. Your recipes looks good. I will look for kollu at the spice shops here.
Regards
Shanthy
Hi Kugan,
Actually, the receipes are traditional, i will get the proper proportion from my mom and post it at the earliest. please give me some time.
sorry for the inconvenience.
selvi
Kugan, just a quick Q...I tried fig cake today & it was a disaster!!!... the bottom burnt badly when the centre got cooked compltely!!!... I baked the cake at 160C & then reduced the temp to 150C after 20 mins as I could smell the cake getting burnt a bit... What is the appropriate temp to bake cakes?... The centre portion took a very long time to cook...could it be coz of the deep vessel I used?...