Protein-Packed Kollu Thuvayal – Traditional Horse Gram Chutney for Hot Rice

Step by step method

• Step 1: Soak & Cook the Kollu

  Soak the kollu for 4 to 6 hours. Transfer to a pressure cooker, add 6 cups of water, and cook for 4 to 6 whistles. Lower the flame and simmer for another 8 to 10 minutes. Drain the water (you can save it for kollu rasam) and keep the cooked gram aside.

• Step 2: Prepare the Seasoning

  Heat oil in a kadai. Add jeera, pepper, red chilli, and green chillies; fry until aromatic and slightly browned. Remove and set aside. In the same oil, fry sliced onions until transparent. Remove and keep aside. Fry curry leaves until crispy. Set aside separately.

• Step 3: Grinding the Thuvayal

  In a mixie jar, first grind the fried chilli–pepper–jeera mixture. Add the cooked kollu and fried onions, grind coarsely. Finally, add fried curry leaves and give it one quick pulse.

• Step 4 Kollu Rasam

  Extract tamarind juice and mix it with the kollu water. Coarsely powder the jeera, pepper, and red chillies, and add this to the tamarind-kollu mixture. Heat oil in a kadai. Add mustard seeds, asafoetida, and curry leaves, then pour in the rasam mixture. Let it simmer until the flavors blend well. Garnish with fresh coriander leaves.