Kollu Puli Kuzhambu Recipe – Horse Gram in Tangy Tamarind Gravy
Description
Kollu Puli Kuzhambu, a delectable Tamil Nadu specialty, is a traditional horse gram dish simmered in a tangy tamarind base. The earthy, smoky essence of an earthenware pot enhances the flavors of this Kuzhambu, while shallots and aromatic spices bring balance to the dish. Perfect for lunch, this diabetic-friendly recipe pairs wonderfully with steamed rice or millet-based dishes, offering a nutritious and wholesome meal.
Recipe Overview
| Cuisine | Tamil Nadu |
|---|---|
| Course | Lunch |
| Diet | Diabetic Friendly, Vegetarian |
| Prep Time | 40 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour 20 minutes |
| Servings | 4 servings |
Ingredients
| Ingredients | Quantity |
|---|---|
| Horse Gram Dal (Kollu/ Kulith) | 100 grams |
| Shallots (small onions) | 200 grams (100g for chutney, 100g for gravy) |
| Tomato | 1 medium-sized |
| Fresh Coconut (grated) | 1/2 cup |
| Coriander Seeds (Dhania) | 2 tablespoons |
| Dry Red Chillies | 10 (5 for chutney, 5 for gravy) |
| Garlic Cloves | 5 cloves |
| Curry Leaves | 2 sprigs |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Tamarind Water | 2 cups |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | As per taste |
| Gingelly Oil | 3 teaspoons |
| Mustard Seeds (Rai/ Kadugu) | 1 teaspoon |
Instructions
Step 1: Soaking and Cooking the Horse Gram
- Rinse the horse gram dal (100 grams) thoroughly under running water.
- Soak the horse gram in sufficient water for 2 hours.
- After soaking, transfer the horse gram to a pressure cooker. Add:
- 1 chopped tomato
- A pinch of salt
- Required water (about 2 cups).
- Pressure cook the horse gram on high flame for 4 whistles. Then reduce the heat to low and simmer for 20 minutes.
- Turn off the heat and allow the pressure to release naturally.
- Once the pressure has subsided, open the cooker and drain the water. Keep the cooked horse gram and reserved water aside.
Step 2: Preparing the Kollu Chutney (Base for Kuzhambu)
- Heat 1 teaspoon gingelly oil in a heavy-bottomed pan or kadai over low heat.
- Add the following ingredients:
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- 5 dry red chillies.
- Sauté the spices on low heat for 4-6 minutes until they release a fragrant aroma.
- Next, add the following:
- A few fresh curry leaves
- 5 cloves garlic
- 1/2 cup grated fresh coconut
- 100 grams peeled shallots.
- Continue sautéing until the shallots turn soft and slightly golden. Stir occasionally to prevent burning.
- Add the cooked horse gram and mix everything well.
- Allow the mixture to cool slightly, then transfer it to a blender.
- Blend into a smooth, chutney-like consistency, adding adequate salt to taste. Set this chutney aside—it will be the base for the Puli Kuzhambu.
Step 3: Preparing the Tamarind Mixture
- In a large mixing bowl, combine:
- 2 cups tamarind water
- The prepared horse gram chutney
- The reserved water (from cooking the horse gram).
- Mix well until the tamarind water and chutney are completely combined. The mixture should have a thin consistency at this stage.
Step 4: Cooking the Kollu Puli Kuzhambu
- Heat 2 teaspoons gingelly oil in an earthenware pot (or a heavy-bottomed saucepan) over medium heat.
- Add:
- 100 grams sliced shallots
- The remaining 5 dry red chillies, broken into pieces
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida (hing).
- Sauté the shallots until they turn soft and pink.
- Pour in the prepared tamarind horse gram mixture. Stir everything well to combine.
- Bring the Kuzhambu to a gentle boil, then reduce the heat to low. Allow it to simmer for 15-20 minutes, stirring occasionally.
- During this time, the gravy will begin to thicken, and the raw smell of tamarind will disappear.
Step 5: Preparing the Tempering (Tadka)
- In a small tempering pan, heat 1 teaspoon gingelly oil over medium heat.
- Add:
- 1 teaspoon mustard seeds. Let them splutter.
- 2 finely chopped shallots. Sauté until golden brown.
- A sprig of curry leaves.
- Turn off the heat and immediately pour this tempering over the simmering Kollu Puli Kuzhambu. Stir gently to incorporate.
Final Touch
- Turn off the heat and allow the Kuzhambu to rest for a few minutes before serving. This helps the flavors to settle and intensify.
- Garnish with fresh curry leaves, if desired.
Serving Suggestions
Kollu Puli Kuzhambu pairs beautifully with hot steamed rice and simple side dishes like:
- Carrot Poriyal (South Indian carrot stir-fry)
- Crispy Elai Vadam (rice-based papad).
For a diabetic-friendly option, serve the Kuzhambu with:
- Ragi Mudde (finger millet dumplings), a traditional and nutritious South Indian staple.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 30 g |
| Protein | 9 g |
| Fat | 7 g |
| Fiber | 8 g |
| Iron | 2.5 mg |
| Calcium | 75 mg |
Why You’ll Love This Recipe
- Rich in Nutrients: Horse gram is a powerhouse of protein, fiber, and iron, making this dish ideal for a healthy, balanced diet.
- Diabetic-Friendly: Low in glycemic index and packed with fiber, Kollu Kuzhambu helps maintain blood sugar levels.
- Authentic Flavors: The tanginess of tamarind, earthiness of horse gram, and the depth of spices create a comforting and satisfying meal.
Prepare this traditional Kollu Puli Kuzhambu for a wholesome lunch and experience the culinary treasures of Tamil Nadu. Simple yet deeply flavorful, this dish reflects the heart of South Indian cooking while catering to modern health needs.
