Kollu Paruppu Masiyal Horse Gram Chutney Recipe

Ingredients

Kollu or Horse gram or Whole Lentils – 1/2 Cup
Shallot/Pearl Onion – 4 Numbers
Garlic – 4 Numbers
Cumin – 2tsp
Whole pepper – 1tsp
Whole Red Chili – 2 Numbers or More
Coriander Powder – 1and1/2tsp
Tamarind – Small Lemon Size
Water and Salt – As Required

For seasoning
Mustard seeds – 1/4tsp
Ghee/Oil – 1tsp
Vadagam or Curry leaves – Few

Method

• Soak lentil/kollu/horse gram overnight or in warm water for atleast 5 hours.
• Soak the tamarind in warm water and extract juice.
• Yu can either saute the ingredients or directly add with lentils.
• In 1/2tsp oil saute all ingredients except tamarind for a while, don’t over cook (Optional).
• WE usually add the raw ingredients.
• Pressure cook the sauteed stuff/raw ingredients with soaked horse gram for 3-4 whistles.
• When cooled completely, grind to coarse or fine paste with tamarind and salt.
• If necessary you can add the cooked lentil soup.
• In a kadi/pan add oil or ghee, temper mustard, onion or paruppu vadagam or curry leaves and add it over the ground masiyal/chutney.
• Serve with rice and ghee, here i served it with Thattai Paruppu Kuzhambu, Keerai/Spinach Poriyal and Ghee.

Picture I – All the necessary ingredients for chutney.
II – Boiled Lentil.
III – Ground chutney.
Note:
1. Use the tamarind as a whole or extract the juice and add while grinding.
2. Use the leftover kollu water for making kollu rasam.