Kollu Thogayal (Horsegram Chutney) Recipe
Description:
Kollu Thogayal, also known as Horsegram Chutney, is a classic South Indian side dish that typically accompanies the ‘Elai Sapadu’ (traditional meal served on a banana leaf) in Tamil Nadu. This thick chutney-like preparation is made with roasted lentils and fresh coconut, bringing a rich and nutty flavor to the table. The addition of horse gram (Kollu) enhances the dish with its earthy aroma, making it a nutritious and delicious complement to your meals. The chutney is often paired with soft idlis, crispy dosas, or piping hot rice for a wholesome, flavorful experience.
Cuisine:
South Indian Recipes
Course:
Side Dish
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Horse Gram Dal (Kollu/ Kulith) | 3 tablespoons |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Fresh Coconut (grated) | 1/4 cup |
| Dry Red Chilli | 2 (broken in half) |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder (Haldi) | A pinch |
| Salt | To taste |
| Water | As required |
Preparation Time:
5 minutes
Cooking Time:
10 minutes
Instructions
-
Roast the Lentils and Spices:
- Heat oil in a heavy-bottomed pan or kadhai. Add mustard seeds and let them splutter.
- Once the mustard seeds pop, add a pinch of asafoetida (hing), curry leaves, dry red chillies (broken in half), chana dal, and urad dal.
- Stir the mixture well and continue cooking over low heat until the dals turn golden brown and release a nutty fragrance.
-
Add the Horse Gram:
- Add the horse gram (Kollu) to the pan. Keep stirring and fry the mixture gently until the horse gram releases a pleasant nutty aroma. Be careful to maintain a low heat to avoid burning the lentils and spices.
- Add a pinch of turmeric powder and stir well to combine.
-
Mix in Fresh Coconut:
- Turn off the heat and immediately add freshly grated coconut to the mixture. Stir the coconut in well to combine with the roasted dals and spices.
- Let the mixture cool for a few minutes before grinding.
-
Grind into a Paste:
- Once cooled, transfer the roasted lentil and coconut mixture to a blender or food processor. Add a little water as needed and grind everything into a smooth, thick paste.
- Season with salt to taste and give it a final blend to mix evenly.
-
Serve:
- Your Kollu Thogayal is now ready to serve! This flavorful chutney is perfect when paired with soft, fluffy idlis, crispy ghee roast dosas, or even hot steamed rice.
Serving Suggestions:
Serve Kollu Thogayal with Homemade Soft Idlis, Ghee Roast Dosa, or alongside Filter Coffee for a traditional South Indian breakfast or brunch. The rich, nutty taste of this chutney enhances the mild flavors of the main dishes, creating a well-rounded meal that is both nutritious and satisfying.
Nutritional Information (Approx. per serving):
| Nutrient | Amount |
|---|---|
| Calories | 70 |
| Protein | 3 g |
| Carbohydrates | 8 g |
| Fiber | 3 g |
| Fat | 3 g |
| Sodium | 150 mg |
| Iron | 1 mg |
Kollu Thogayal not only brings a unique taste to your meal but also packs a punch in terms of nutrition. Horse gram, the star ingredient, is known for its high protein content and several health benefits, making this chutney an ideal addition to any vegetarian meal. The combination of roasted lentils, coconut, and spices makes for a flavorful and aromatic chutney that will transport you straight to the heart of South India with every bite.
Enjoy this South Indian delight with your loved ones and embrace the flavors of Tamil Nadu right at home!
