Kollu Thogayal (Horsegram Chutney) Recipe
A South Indian delight, Kollu Thogayal, also known as Horsegram Chutney, is a flavorful side dish made from horse gram, a highly nutritious lentil variety. This chutney is rich in protein and fiber, perfect for pairing with soft idlis, crispy dosas, or even rice. Its unique combination of roasted lentils, spices, and freshly grated coconut gives it a robust, aromatic flavor that’s sure to brighten up any breakfast or meal. Whether you’re looking for a hearty dip or a chutney to complement your favorite dishes, Kollu Thogayal is a must-try.
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) |
| Sunflower Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | A pinch |
| Turmeric Powder (Haldi) | A pinch |
| Salt | To taste |
| Water | As required |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Total Time | 15 minutes |
Servings
| Number of Servings | Serving Size |
|---|---|
| 4 servings | Approx. 1/4 cup each |
Cuisine
| Cuisine | Category |
|---|---|
| South Indian | Side Dish |
Dietary Information
| Diet |
|---|
| Vegetarian |
Instructions
-
Prepare the Spices and Dals
Start by heating 1 teaspoon of sunflower oil in a heavy-bottomed pan or kadhai. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter. -
-
Add Aromatics and Lentils
Next, add a pinch of asafoetida (hing), 1 sprig of curry leaves, and 2 dry red chilis (broken in half). Stir gently, then add 1 tablespoon each of chana dal (Bengal gram) and urad dal (split white lentils). Keep the heat low to ensure the lentils are roasted without burning. -
Roast the Horsegram
Once the dals are slightly golden and aromatic, add a pinch of turmeric powder and the 3 tablespoons of horse gram dal (Kollu). Fry the mixture until the horse gram gives off a nutty aroma. Continue to cook on low heat to avoid burning the lentils. -
Incorporate Fresh Coconut
Turn off the heat and add 1/4 cup of freshly grated coconut. Stir well and allow the mixture to cool down to room temperature. -
Grind into a Paste
Once cooled, transfer the roasted mixture to a grinder. Add just a little water and grind it into a thick paste. Adjust the water as needed to reach your desired consistency. -
Final Seasoning
Add salt to taste and give the chutney one final churn in the grinder to blend it well. Your Kollu Thogayal is now ready to serve.
Serving Suggestions
Kollu Thogayal is traditionally enjoyed as a side dish with Homemade Soft Idlis or Ghee Roast Dosa. You can also serve it alongside steamed rice for a wholesome meal. This chutney pairs beautifully with a cup of Filter Coffee, making for a delightful South Indian breakfast.
Enjoy the rich, nutty flavors of this nutritious chutney, and add it to your repertoire of favorite chutneys for a variety-packed meal experience!
