Kollu Thogayal Recipe: A South Indian Delight
Kollu Thogayal, also known as horse gram chutney, is a quintessential South Indian dish that packs a punch of flavor while providing numerous health benefits. Rich in protein and fiber, this dish is perfect as a side to complement your meals, especially when paired with Chow Chow Sambar and Rava Idli for a satisfying evening snack. Below is a detailed guide to preparing this delightful recipe.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kulith Dal (Horse Gram Lentils) | 3 tablespoons |
| Chana Dal (Bengal Gram) | 1 tablespoon |
| Urad Dal (Black Gram) | 1 tablespoon |
| Grated Coconut | 1/4 cup |
| Dried Red Chillies | 2 |
| Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder | A pinch |
| Salt | To taste |
| Water | As needed |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 8g |
| Carbohydrates | 15g |
| Fiber | 5g |
| Fat | 3g |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 5 minutes |
| Cooking | 10 minutes |
| Total Time | 15 minutes |
Servings
| Servings | 4 |
Instructions
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Prepare the Ingredients: Gather all the ingredients, measuring out each component as specified. This ensures a smooth cooking process.
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Heat the Oil: In a frying pan, heat 1 teaspoon of oil over medium flame.
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Add Mustard Seeds: Once the oil is hot, add the mustard seeds. Allow them to pop for about 10 seconds, which releases their aromatic flavor.
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Sauté the Spices: To the pan, add a pinch of asafoetida, the curry leaves, dried red chillies, chana dal, and urad dal. Sauté this mixture for about 15 seconds, taking care not to burn the dals.
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Cook the Lentils: Lower the flame and add a pinch of turmeric powder and the kulith dal to the pan. Cook this mixture for approximately 3 to 4 minutes, stirring occasionally, until the dals are slightly golden and fragrant.
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Incorporate Coconut: Turn off the heat and add the grated coconut to the mixture. Stir to combine all the ingredients evenly.
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Grind the Mixture: Transfer the cooked mixture into a mixer grinder. Add a little water (around 2 tablespoons, adjust as necessary) to help with grinding. Blend until you achieve a smooth, thick paste.
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Final Touches: Taste the thogayal and adjust the salt as needed. Mix thoroughly.
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Serve: Transfer the Kollu Thogayal to a serving bowl. It can be enjoyed warm or at room temperature. This chutney pairs wonderfully with Chow Chow Sambar and Rava Idli, making it an ideal choice for an evening snack.
Serving Suggestions
Kollu Thogayal is best enjoyed with:
- Chow Chow Sambar: A flavorful lentil-based vegetable stew.
- Rava Idli: Steamed savory cakes made from semolina.
Conclusion
Kollu Thogayal is not only easy to prepare but also brings a wealth of nutrition to your table. With its unique combination of ingredients, this dish exemplifies the essence of South Indian cuisine, combining flavors that are both robust and satisfying. Enjoy this delicious thogayal as a part of your meal or as a dip for snacks, and relish the wholesome goodness it offers!
Embrace the warmth of South Indian cooking with this simple yet delectable Kollu Thogayal recipe and let it enhance your culinary repertoire.
