Kollu Paruppu Chutney / Horse gram Chutney

Kollu Paruppu Chutney / Horse Gram Chutney

Recipe Details

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Ingredients

To Pressure Cook

• Horse gram / Kollu – 1/2 cup
• Turmeric powder – 1/2 tsp
• Tomato – 1
• Oil – 1/2 tsp
• Water – 2 cups

To Fry

• Oil – 1 tsp
• Coriander seeds – 2 tsp
• Dried red chilies – 2
• Cumin seeds – 1/2 tsp
• Onion – 1/2 medium, or shallots – 6–8
• Garlic – 4 cloves
• Black peppercorns – 4

For Grinding

• Curry leaves – 1 sprig
• Salt – to taste
• Reserved horse gram cooking liquid – as needed

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Preparation

1. Chop the onion, or peel the shallots if using.
2. Rinse the horse gram and keep the remaining ingredients ready.

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Cooking Instructions

1. Add the horse gram, turmeric powder, tomato, 1/2 teaspoon oil, and 2 cups water to a pressure cooker.
2. Pressure cook for about 2 whistles, then reduce the heat and cook on low for about 5 minutes, or until the horse gram is tender.
3. Allow the pressure to release naturally.
4. Strain and reserve the horse gram cooking liquid. It can be used while grinding the chutney or saved for making Kollu Rasam.
5. Heat 1 teaspoon oil in a separate pan over medium heat.
6. Add the coriander seeds, dried red chilies, cumin seeds, onion or shallots, garlic, and black peppercorns in that order.
7. Fry for about 3 minutes. Sauté the onion only briefly rather than browning it completely, so it retains a little of its fresh flavor.
8. Allow the fried ingredients to cool slightly.
9. Add the pressure-cooked horse gram and tomato to a blender along with the fried ingredients, curry leaves, and salt.
10. Grind into a thick paste, adding only a small amount of the reserved horse gram cooking liquid as needed.
11. Taste and adjust the salt before serving.

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Tips

Keep It Thick: Add the reserved horse gram liquid gradually while grinding. This chutney tastes best with a thick consistency rather than being watery.

Do Not Overcook the Onion: Sautéing the onion or shallots only briefly gives the chutney the slightly sharp, rustic flavor of the traditional version.

Use the Cooking Liquid: Do not discard the flavorful horse gram cooking liquid. Use a little for grinding and save the rest for preparing Kollu Rasam.

Traditional Comfort Food: Horse gram dishes are traditionally enjoyed in many homes during colder weather or when someone has a cold, but they should not be considered a substitute for medical treatment when needed.

Serving Suggestion

Serve Kollu Paruppu Chutney with hot steamed white rice. A little sesame oil or ghee can be mixed with the rice when serving, if desired.

Recipe Source: My Mom’s Kitchen.