Kollu Puli Kuzhambu (Horsegram in a Tangy Gravy)

Name: Kollu Puli Kuzhambu (Horsegram in a Tangy Gravy)
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Cuisine: Indian
Ingredients: 100 g Horse Gram (100 grams Horse Gram Dal (Kollu/ Kulith)); 200 g Shallots (200 grams Shallots 100 grams for chutney + 100 for the Kuzhambu); 1 piece Tomato (1 Tomato); ½ cup Coconut (1/2 cup Fresh coconut grated); 2 tbsp Coriander Seed (2 tablespoons Coriander (Dhania) Seeds); 10 pieces Dried Red Chili (10 Dry Red Chillies 5 for the chutney + 5 for the Kuzhambu); 5 cloves Garlic (5 cloves Garlic); 2 sprig Curry leaves (2 sprig Curry leaves); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns); 0 pieces Table Salt (Salt according to your taste); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 2 cup Tamarind (2 cups Tamarind Water); 3 tsp Sesame Oil (3 teaspoons Gingelly oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu))

A tangy South Indian gravy made from horse gram and shallots, with a roasted spice and coconut chutney base, tempered with mustard seeds.

80 minIndian

Servings4

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Vegetarian
Vegan
Gluten Free
Pescatarian
Halal

Ingredients

For 4 servings

Horse Gram100 g · 100 grams Horse Gram Dal (Kollu/ Kulith)
Shallots200 g · 200 grams Shallots 100 grams for chutney + 100 for the Kuzhambu
Tomato1 piece · 1 Tomato
Coconut½ cup · 1/2 cup Fresh coconut grated
Coriander Seed2 tbsp · 2 tablespoons Coriander (Dhania) Seeds
Dried Red Chili10 pieces · 10 Dry Red Chillies 5 for the chutney + 5 for the Kuzhambu
Garlic5 cloves · 5 cloves Garlic
Curry leaves2 sprig · 2 sprig Curry leaves
Cumin Seeds1 tsp · 1 teaspoon Cumin seeds (Jeera)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns
Table Salt0 pieces · Salt according to your taste
Asafoetida½ tsp · 1/2 teaspoon Asafoetida (hing)
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Tamarind2 cup · 2 cups Tamarind Water
Sesame Oil3 tsp · 3 teaspoons Gingelly oil
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)

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Steps

1To begin making the Kollu Puli Kuzhambu, soak horse gram dal in a sufficient amount of water for a couple of hours.
2After 2 hours, pressure cook horse gram along with 1 chopped tomato, salt and the required water.
3Pressure cook for 4 whistles, turn the heat to low and simmer for 20 minutes. Turn off the heat, allow the pressure to release naturally.
4Once the pressure has released naturally, open the pressure cooker and drain the horse gram and set aside. Reserve the water for the gravy.
5Place a heavy bottomed pan on low heat and add 1 teaspoon oil.
6Once the oil is hot, add peppercorns, cumin seeds, coriander seeds and 5 dry red chillies.
7Roast all the ingredients for 4 to 6 minutes, until you can smell the aroma of the spices.
8Once they are roasted, add few curry leaves, peeled shallots, grated coconut, garlic and continue to saute till the onions become soft.
9Add in the cooked horse gram with tomato. Stir all the ingredients well and turn off the flame.
10Allow the ingredients to cool and grind to chutney consistency with adequate salt.
11Kollu chutney or horse gram chutney is ready. The process of making this to a puli kuzhambu starts from here. This chutney is the base for the Puli Kuzhambu.
12To make the Puli Kuzhambu, in a bowl, add the prepared tamarind water, the ground kollu tomato chutney along with the water it was cooked in. The kuzhambu should be thin.
13Slice the remaining shallots and break the remaining chillies into pieces.
14In an earthenware pot, add 2 teaspoon of oil and add the shallots, broken red chillies, turmeric powder and asafoetida.
15Alternatively if you do not have an earthenware pot, use can make it in a saucepan.
16Once the onion turns pink, add the tamarind horse gram kuzhambu mixture and simmer for 15 minutes till the gravy thickens and raw smell of tamarind goes.
17Meanwhile in a tadka or tempering pan, add a teaspoon of oil. Once the oil is hot, add mustard seeds. Add 2 finely chopped shallots and fry till they are golden brown.
18Now add the curry leaves and turn off the tadka pan.
19Pour the tempering over the Kollu Puli Kuzhambu and turn off the heat. Your tangy Kollu Puli Kuzhambu is ready to be served.
20Serve Kollu Puli Kuzhambu along with hot Steamed Rice, Carrot Poriyal and Elai Vadam for a comforting weekday lunch.
21You can also serve Kollu Puli Kuzhambu along with Ragi Mudde for a super healthy lunch for Diabetics.