Kollu Chutney

Ingredients:

1/2cup Horsegram
1no Garlic pod
1tbsp Coriander seeds
2no Dry red chillies
1tbsp Grated coconut
Salt to taste
Oil
1/4tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves

Method
Heat enough oil, roast the kollu until a nice aroma comes from.
In the same pan, add the coriander seeds, dry red chillies and garlic flakes, roast for a while.
Grind together the roasted kollu, roast spices and grated coconut with enough water and salt.
Heat again enough oil, let splutters the mustard seeds, urad dal, curry leaves. Add this
tempered spices to the grounded chutney, give a mix.
Serve it with dosa / idli / rice.

Kollu Thuvayal
Ingredients

Curry Leaves 1 strand

Salt to taste
To Pressure Cook:

Horse gram/ Kollu cup

Turmeric tsp
Tomato 1
Oil tsp
To fry :

Oil 1 tsp
Coriander Seeds 2 tsp
Red Chili 2
Cumin tsp
Big Onion no or Shallots 6-8 nos
Garlic 4 nos
Pepper 4 nos

Instructions
1.
2.
3.

4.

Chop the onion.

Fry the items listed under To fry section for 3 min in the given order. The onion should have the little
raw smell to give the authentic touch.
Pressure cook horse gram/ kollu, turmeric, tomato and oil tsp with 2 cups of water for 2 whistles and
in low flame for 5 min. When the pressure is released filter the water. Use the water while grinding
chutney or it can be used to make Rasam.
Grind the pressure cooked and the fried items with salt and curry leaves to fine thick paste. Add less
water while you grind.