This recipe is a traditional recipe which comes from my grandma, i would say it is almost a forgotten recipe. I am bringing it back to life..Many of my viewers asked me to post more Horse gram / Kollu / Kanam Recipes. So i was hunting for recipes using that. When i asked my grandma whether she has any recipes using that. she gave me this one. I decided to make it the next day itself. I asked hubby to get me a packet of horsegram. I made this kuzhambu, i boiled some horse gram and made rasam and sundal using that. So now i have 2 more recipes to share with you..You can check out my horse gram powder, horse gram thogayal and other horse gram recipes too..
Horse Gram is a type of millet and it is really good for diet, for losing weight. So nowadays people of including that in their diet. This gravy is a great recipe, because it taste great plus it taste amazing..This recipe is similar to my paruppu urundai kuzhambu, but the gravy is made with roasted coconut just like my kadala theyal and ulli theyal.
I was so excited to use the gold plated bowls which my hubby got for me from russia..You must have seen the whole set if you are on my friends list in facebook.
Soaking Time : 30 mins
Cooking Time : 40 to 45 mins
Serves : 6 to 7
Horse Gram / Kollu – 1 cup roasted
Fresh Coconut – 1 tblspn grated
Garlic – 2 cloves
Salt to taste
Dry Red Chilli – 1 or 2
Tamarind Pulp – 3 tblspn or 1 small lemon size ball
Water – 3 cups
For Roasting & Grinding:
Gingelly Oil / Indian Sesame Oil – 1 tsp
Fresh Coconut – 1 cup grated
Curry Leaves a handful
Coriander Powder – 3 tblspn
Chilli Powder – 1 tblspn or to taste
Roast horse gram in a dry pan till you get nice aroma..
Take horse gram in a bowl, wash them well, soak them in hot boiling water for 1 hour
Heat oil in a kadai. Add in grated coconut and curry leaves. Roast them on medium high heat till it is golden brown. Once it reaches dark brown, add in coriander powder and chilli powder and fry for a min. Take it off the heat and add it to blender and leave it to cool. Puree them smoothly.
Take them in the same kadai, add in water and tamarind pulp(if using fresh tamarind, soak them in water and squeeze the pulp from it and add it). Add in salt and bring everything to a boil.
While the gravy is boiling, make the horse gram mix. Take soaked, drained horse gram in a blender and add in other ingredients to it. Puree them smoothly into a thick paste by adding very little water. Take them in a bowl.
Now the gravy must be boiling. It should boil vegourously, now you will see bubbles forming in them, you have to drop small balls of the horse gram in to the bubbles..Wherever the bubbles form you have to add the dumplings.
Cook the gravy for 10 mins.
Turn off the heat and let the gravy sit for 15 mins.
|Take all your ingredients|
|Take horsegram in a bowl..this is preroasted one..if you have raw ones, you have to roast it till you get nice aroma..|
|cover it with Hot boiling water and soak it 1 hour|
|heat 1 tsp oil in a kadai|
|add in grated coconut|
|add a handful of curry leaves|
|saute till golden|
|fry them constantly|
|Fry the coconut till golden|
|Once it turns golden, add in coriander powder|
|and chilli powder|
|saute for a min|
|Take the fried coconut in a blender|
|make it to a smooth paste|
|transfer the paste to a kadai|
|add water to it..You have to make this gravy little watery|
|add salt to taste|
|add in some tamarind pulp|
|mix well and bring it to boil|
|while the gravy is simmering, take horsegram
in a mixer
|add in some coconut|
|add in garlic cloves|
|add in dry red chilli|
|make it to a smooth paste|
|Now the gravy will be boiling, it should boil vigourously|
|Wherever bubbles forms, you have to drop the
horsegram ball there, so it wont melt into the curry
|Cook it a little longer till the ball is cooked|
I am Aarthi, a happy homemaker, mom of two beautiful girls, married to my high school sweet heart. My goal is to teach people that cooking can be way more easier and joyful than they think. Yummy Tummy features recipes all over the world with step wise pictures which surely shows the ease of cooking.