Kollu Chutney is a healthy side dish made by grinding roasted horse gram along with other herbs and spices with a simple tempering. Kollu Chutney is healthy & diet friendly accompaniment for idli, dosa, uttapam, pongal etc. Learn to make Kollu Chutney Recipe with step by step pictures.
Kollu is one of the protein rich lentil packed with vital nutrients. So including it in our daily meals is a must. I have already tried kollu podi, kollu paruppu, kollu sundal, kollu rasam etc. Now this kollu chutney is a new addition to my list of kollu recipes.
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What is Kollu Chutney?
Kollu Chutney is a popular chutney recipe from the cuisine of Kongunadu. Kollu or Horsegram has a lot of health benefits and works as a great weight reducing agent esp for cholesterol.
Horse gram is called ‘kollu’ in tamil and ‘kulthi’ in hindi. Horse gram is packed with proteins and vital nutrients. You can include kollu in any form either chutney or podi or thogayal etc in your daily meals to enjoy the full benefits.
I love any chutney variety to pair up with idli and dosa so this kollu chutney is one of the healthiest inclusion. This chutney not only pairs up well with idli, dosa but tastes great with rice also. Hot steamed rice with kollu chutney and a dollop of ghee is a must try.
Kollu Chutney is a wholesome nutritious dip easy to pair it up with tiffin items or rice. You can make it more thick, skip the tempering and make it like thogayal or little runny like chutney consistency.
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Kollu Chutney Ingredients
- Kollu – Use freshly sourced horse gram. You can rinse it once then dry roast it.
- Coconut – Coconut forms the base for this chutney also adds creaminess and flavor.
- Dal, Red chillies – Chana dal and red chilies are roasted and added for grinding.
- Tamarind – Tamarind adds a balance and also give tangy taste to the chutney,
- Tempering – A simple tempering is done with oil, mustard seeds, urad dal, curry leaves and hing.
How to make Kollu Chutney Step by Step
1.Clean horse gram first, pick up stones if any and discard them. Rinse 1/4 cup horse gram first then add to a pan and dry roast until golden.
2.Roast until it is golden and starts giving a nice aroma at that stage switch off and transfer to a plate, set aside.
4.Now to the same pan add 1 teaspoon oil, 1 teaspoon cumin seeds, 1 tablespoon chana dal, 2 red chilies broken and 2 tablespoon grated coconut and dry roast until slightly golden.
5.Once it is golden add 1 teaspoon tamarind.
6.Finally add roasted horse gram roast it for a minute and switch off.
7.Cool down completely then transfer to a mixer jar.
8.Add little water and grind to a chutney consistency.
9.To a tadka pan – heat 1 and 1/2 tablespoon oil add 1/2 teaspoon mustard seeds, let it crackle then add 1/4 teaspoon urad dal let it start to brown then add a pinch of hing and few curry leaves let it splutter.
10.Add prepared tadka to chutney. Mix it well and adjust consistency by adding little water.
Kollu chutney is ready! Serve with hot idli or crispy dosa.
Expert Tips
- First while roasting horse gram roast just till golden as we will be roasting it again with other ingredients.
- If you like ginger flavor, then add a small piece of ginger while grinding.
- You can even add garlic while roasting the ingredients then grind it.
- If you are adding garlic you can skip hing while tempering.
- Add 1 big onion while sauteing to give volume and a different flavor.
- But I would suggest to keep other ingredients minimal while making kollu chutney to enjoy the full benefits of kollu or horse gram.
Serving & Storage
Kollu Chutney pairs up with idli, dosa and also with rice. As coconut is added it keeps well only for 5-6 hours in room temperature but keeps well for up to 2 days in fridge.
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📖 Recipe Card
Kollu Chutney | Horse Gram Chutney
Ingredients
- 1/4 cup kollu / horsegram
- 1 teaspoon oil
- 1 tablespoon chana dal
- 1 teaspoon jeera
- 2 tablespoon coconut
- 1 teaspoon tamarind
- 2 dried red chillies
- salt to taste
To Temper :
- 1 and 1/2 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal
- a pinch hing
- few curry leaves
Instructions
- Rinse 1/4 cup horse gram first then add to a pan and dry roast until golden.
- Roast until it is golden and starts giving a nice aroma at that stage switch off and transfer to a plate, set aside.
- Now to the same pan add 1 teaspoon oil, 1 teaspoon cumin seeds 1 tablespoon chana dal, 2 red chilies broken and 2 tablespoon grated coconut and dry roast until slightly golden.
- Once it is golden add 1 teaspoon tamarind.
- Finally add roasted horse gram roast it for a minute and switch off.
- Cool down completely then transfer to a mixer jar.
- Add little water and grind to a chutney consistency.
- To a tadka pan – heat 1 and 1/2 tablespoon oil add 1/2 teaspoon mustard seeds, let it crackle then add 1/4 teaspoon urad dal let it start to brown then add a pinch of hing and few curry leaves let it splutter.
- Add prepared tadka to chutney. Mix it well and adjust consistency by adding little water.
Notes
- First while roasting horse gram roast just till golden as we will be roasting it again with other ingredients.
- If you like ginger flavor, then add a small piece of ginger while grinding.
- You can even add garlic while roasting the ingredients then grind it.
- If you are adding garlic you can skip hing while tempering.
- Add 1 big onion while sauteing to give volume and a different flavor.
- But I would suggest to keep other ingredients minimal while making kollu chutney to enjoy the full benefits of kollu or horse gram.
Saraladevi Thangadurai
Nice one, as usual nice presentation 🙂
Madhu
Should the jeera be fried n ground as well?
SHARMILEE J
Yes!!
traditionallymodernfood
Nice chutney.. Ur dosa looks so crispy..
Gayathri NG
Sounds Interesting, looks nice.
M D
This looks yum and delicious! Never tried chutneys with horsegram.
pepper n grey
Can I add the onion, garlic, and ginger altogether?
SHARMILEE J
Yes….if you like the flavour
Durga Karthik.
Will try soon.Had tried Kollu podi before.
Hamaree Rasoi
Delicious and lovely looking Chutney. Wonderfully prepared.
Deepa
Shabana Thilress
Looks yummy…there is a pack of horse gram lying in my kitchen, i am surely going to try this….and i have a silly question…by chana dal, do u mean pottukadalai???
SHARMILEE J
Channa dal is kadala paruppu not pottukadalai
Priya
I tried this last weekend, it came out so good!
This is great for a quick/instant/yummy dish. We had it with rice and you were right, the smell of the chutney is that of paruppu but the flavor is very different. Can't wait for your kollu podi post!
Meena srinivas
I tried this Kollu chutney everyone like it so much at home. I have tasted this in my schooldays in friends home at Coimbatore. Thank you for giving back all those sweet memories and such a tasty chutney. Can u give me some more recipe of Kongundu – Arisi parruppu sadam (Coimbatore style), Ragi Vadai with small onions ( on a rainy day I ate, still I remember the taste), Sweet Kachayam.
SAKSHI
hi sharmilee is the kollu raw?
SHARMILEE J
No NO we are roasting it well so it will not give raw taste….
Meenal Ramanathan
Should we dry roast channa dal,jeera
SHARMILEE J
As mentioned yes we should roast…..