Kollu Puli Kuzhambu Recipe – Horsegram in a Tangy Gravy
Kollu Puli Kuzhambu, a classic dish from Tamil Nadu, brings the earthy goodness of horsegram (Kollu) into a tangy, aromatic gravy. This dish is packed with flavors from roasted spices, fresh coconut, and tamarind, making it a perfect accompaniment to hot rice. Traditionally known for its health benefits, horsegram is a powerhouse of protein, fiber, and essential minerals, making this recipe not only delicious but also diabetic-friendly. The tanginess of tamarind combined with the deep flavors of the roasted chutney base creates a comforting meal that is sure to impress your taste buds.
Ingredients for Kollu Puli Kuzhambu
| Ingredient | Quantity |
|---|---|
| Horsegram Dal (Kollu) | 100 grams |
| Shallots | 200 grams (100 grams for chutney, 100 grams for Kuzhambu) |
| Tomato | 1, chopped |
| Fresh Coconut, grated | 1/2 cup |
| Coriander (Dhania) Seeds | 2 tablespoons |
| Dry Red Chillies | 10 (5 for chutney, 5 for Kuzhambu) |
| Garlic | 5 cloves |
| Curry Leaves | 2 sprigs |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Salt | As per taste |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Tamarind Water | 2 cups |
| Gingelly Oil (Sesame Oil) | 3 teaspoons |
| Mustard Seeds | 1 teaspoon |
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 80 minutes
Servings: 6
Cuisine: Tamil Nadu
Course: Lunch
Diet: Diabetic-Friendly
Instructions
Step 1: Preparing the Horsegram (Kollu)
- Begin by soaking the horsegram dal (Kollu) in plenty of water for at least 2 hours. This will help soften the grains and reduce cooking time.
- After soaking, pressure cook the horsegram along with 1 chopped tomato, salt, and enough water for 4 whistles. Reduce the heat and allow it to simmer for an additional 20 minutes.
- Once done, let the pressure release naturally. Open the cooker, drain the cooked horsegram and set it aside, reserving the cooking water for the gravy.
Step 2: Making the Roasted Chutney
- In a heavy-bottomed pan, heat 1 teaspoon of gingelly oil over low heat. Once hot, add the peppercorns, cumin seeds, coriander seeds, and 5 dry red chillies.
- Roast these spices for 4-6 minutes until they release a fragrant aroma.
- Add a few curry leaves, peeled shallots, grated coconut, and garlic to the pan. Sauté the mixture until the onions turn soft and translucent.
- Add the cooked horsegram and tomato into the pan, stirring well to combine.
- Turn off the heat and let the ingredients cool down to room temperature.
- Once cooled, grind the mixture into a smooth chutney consistency. Adjust salt to taste. The horsegram chutney is now ready.
Step 3: Preparing the Puli Kuzhambu
- To prepare the Kuzhambu, start by mixing 2 cups of tamarind water with the ground Kollu chutney and the reserved cooking water from the horsegram. The mixture should have a thin consistency for a soupy gravy.
- Slice the remaining shallots and break the remaining dry red chillies into small pieces.
- Heat 2 teaspoons of oil in an earthenware pot or saucepan. Add the sliced shallots, broken chillies, turmeric powder, and asafoetida. Sauté until the shallots turn pink.
- Add the tamarind-horsegram gravy mixture to the pan, and let it simmer for 15 minutes. Stir occasionally and cook until the gravy thickens and the raw tamarind smell disappears.
Step 4: Tempering (Tadka)
- In a small tempering pan, heat 1 teaspoon of oil. Once hot, add the mustard seeds and allow them to splutter.
- Add 2 finely chopped shallots and sauté until they turn golden brown.
- Stir in the curry leaves, then turn off the heat.
- Pour this tempering over the simmering Kollu Puli Kuzhambu and give it a final stir.
Step 5: Serving
- Your Kollu Puli Kuzhambu is now ready to be served. This tangy and flavorful curry pairs beautifully with steaming hot rice.
- For a complete meal, serve Kollu Puli Kuzhambu with sides such as Carrot Poriyal (a sautéed carrot dish) and Elai Vadam (a traditional rice cracker).
- Alternatively, for a healthier option, pair the Kuzhambu with Ragi Mudde (finger millet balls) to create a wholesome diabetic-friendly lunch.
Tips for Perfect Kollu Puli Kuzhambu
- Soaking the Horsegram: Soaking the horsegram dal for at least 2 hours helps reduce cooking time and ensures it cooks evenly. If you’re short on time, you can increase the pressure cooking time slightly.
- Consistency: Adjust the consistency of the gravy according to your preference. If you like a thicker gravy, reduce the tamarind water slightly or let the Kuzhambu simmer longer.
- Spice Adjustments: You can control the spice level by adjusting the number of dry red chillies used in both the chutney and Kuzhambu.
- Tempering Flavor: For an extra depth of flavor, you can add a pinch of fenugreek (methi) seeds to the tempering. It complements the tangy taste of the Kuzhambu beautifully.
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 120 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Fiber | 6 g |
| Fat | 4 g |
| Sodium | 300 mg |
| Cholesterol | 0 mg |
| Iron | 2.5 mg |
Conclusion
Kollu Puli Kuzhambu is a perfect blend of flavors, offering a tangy yet comforting taste. The horsegram, with its high protein content, makes this dish not only healthy but also filling. Whether you enjoy it with traditional steamed rice or the nutrient-packed Ragi Mudde, this dish is sure to satisfy your cravings for a tangy, spicy, and wholesome meal. Try this recipe for your next family lunch and enjoy a taste of Tamil Nadu’s rich culinary heritage!
