Hurali Kalu Chutney Recipe – Horse Gram Chutney
Hurali Kalu Chutney, or Horse Gram Chutney, is a beloved delicacy from Karnataka, blending earthy flavors with a healthy twist. Packed with iron, plant-based protein, and diabetes-friendly properties, horse gram is a powerhouse lentil. This chutney makes an excellent accompaniment for South Indian breakfasts like steamed idlis and crispy dosas. Let’s dive into this easy-to-make and wholesome recipe.
Recipe Overview
- Cuisine: Karnataka
- Course: South Indian Breakfast
- Diet: Diabetic-Friendly
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Servings: 4
Ingredients & Quantities
| Ingredients | Quantity |
|---|---|
| Horse Gram Dal (Kollu/Kulith) | 1/2 cup |
| Pearl Onions (Sambar Onions), peeled | 1 cup |
| Garlic | 2 cloves |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies | 4 |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Coriander (Dhania) Seeds | 1/2 teaspoon |
| Jaggery | 1/2 teaspoon |
| Fresh Coconut | 2 tablespoons |
| Tamarind Water | 1 tablespoon |
| Oil | 2 teaspoons |
| Salt | To taste |
For Tadka (Tempering)
| Ingredients | Quantity |
|---|---|
| Oil | 1 tablespoon |
| Curry Leaves | 2 sprigs |
| Dry Red Chillies, cut equally | 2 |
| White Urad Dal (Split) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 120 kcal |
| Protein | 6 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Fat | 5 g |
| Iron | 10% of RDI |
| Calcium | 8% of RDI |
Instructions
1. Prepare the Base
- Heat a heavy-bottomed kadai (wok) with 2 teaspoons of oil on medium flame.
- Add the ajwain (carom seeds), curry leaves, dry red chillies, and coriander seeds. Allow them to splutter and release their aroma.
- Add the pearl onions and garlic to the pan and sauté until the onions turn translucent and soft.
2. Roast the Horse Gram
- Toss in the horse gram dal and sauté until it puffs up and turns aromatic.
- Turn off the heat and allow the mixture to cool completely.
3. Grind the Chutney
- Transfer the cooled ingredients to a blender.
- Add jaggery, fresh coconut, tamarind water, and a pinch of salt.
- Grind the mixture into a smooth paste, adding a splash of water as needed to achieve the desired consistency.
4. Prepare the Tadka (Tempering)
- Heat 1 tablespoon of oil in a small tadka pan on medium flame.
- Add mustard seeds and let them splutter.
- Stir in the white urad dal and sauté until it turns golden brown.
- Add the dry red chillies, curry leaves, and asafoetida (hing). Sauté briefly until the curry leaves are crisp.
5. Final Touch
- Pour the tempering over the prepared chutney.
- Mix gently to combine and allow the flavors to meld together.
6. Serve and Enjoy
Serve the Hurali Kalu Chutney alongside steamed idlis or crispy dosas for a nutritious and satisfying breakfast.
Pro Tips
- Roasting Horse Gram: Ensure the horse gram is evenly roasted for maximum flavor.
- Adjusting Spice: Increase or decrease the number of red chilies based on your spice tolerance.
- Consistency: Adjust the water while grinding for a thicker or thinner chutney, depending on preference.
Include this wholesome and flavorful Hurali Kalu Chutney in your breakfast rotation to experience a perfect balance of taste and nutrition. A true gem from Karnataka’s culinary heritage!
