Kollu-Araithuvitta-kuzhambu

#KolluAraithuvittaKuzhambu : #Horsegram is known as #Kollu in Thamizh. Usually I prepare #Kollu #sundal ( #Kollu #stirfry ) from sprouted #Kollu and #Rasam from the water used for cooking #kollu. Once I didn't have any vegetable suitable to prepare sambar at home. But I had sprouted kollu in my fridge. So I thought of making sambar in araithuvitta kuzhambu style using sprouted #Kollu ( #HorseGram ). The kuzhambu thus prepared turned out very good and was tasty with rice and also as an accompaniment to Idli and dosai. This way I learned one more tasty n healthy dish from #kollu.
So here I am to share the preparation with you all.

Ingredients :
1/2 Cup	Kollu ( Horsegram ) soaked or sprouted
1 medium size	Onion, slice thinly
1 medium size	Tomato, chop nicely
10 - 12	Curry leaves
1/2 Tsp	Red chilly powder [ optional ]
1/8 Tsp	Turmeric powder
1/2 Tsp	Mustard seed
1 Tsp	Black gram split [ urad dhal ]
5 - 6 Tsp	Groundnut or Gingelly oil
1 1/2 Tsp	Salt [ adjust ]
Ingredients to grind :
2 Tbsp	Coconut grated
3 to 4	Red chilly [ adjust ]
1/2 Tsp	Coriander seed
1/4 Tsp	Gram dhal [ kadalai paruppu ]
1/4 Tsp	Cumin seed
1/4 Tsp	Black pepper
6 to 8	Small Onion
1 small size Cup	Tomato
Steps to do before preparation :
8 to 10 hours	Soak kollu after washing thouroughly
8 to 10 hours	drain water from soaking kollu and keep it closed to get sprouts

Method :
Heat a kadai with 1/2 tsp of oil on a stove over medium heat.
Add red chilly and coriander seeds and keep stirring with a ladle.
When the coriander seeds gives out nice aroma, add gram dhal [ kadalai paruppu ].
Add black pepper and cumin once gram dhal turns golden brown.
Then add immediately grated coconut and stir for a few seconds.
Transfer into a bowl.

Meanwhile take 1/2 cup of water and 1/4 Tsp of salt in a pressure cooker.
Add soaked #Kollu [ or sprouted kollu ] and close the lid with weight on.
Cook on high fire on another burner of the stove for 5 whistles.
Open the cooker only after it runs out of steam.

Now in the same kadai, add 1/2 Tsp of oil and saute small onions.
Transfer into a bowl once it becomes tender.

Again add 1/2 Tsp of oil in the same kadai and saute chopped tomato till it becomes tender.
Transfer into a bowl.
Let all the roasted and sauteed ingredients come to normal temperature.
Then grind into a smooth paste in a mixie or blender.
Transfer the paste into a bowl.
Wash the mixie jar or blender container with some water and save the water in another bowl.

Heat a clean and dry kadai with 3 tsp of oil over medium fire on a stove.
Once oil becomes hot crackle mustard seeds and then put black gram split [ urad dhal ].
Add sliced onion after dhal turns golden color.
Saute till onion turns translucent.
Now add nicely chopped tomato and saute well.
Add red chilly powder and turmeric powder.
Stir once and then add cooked kollu with water.
Now add the prepared paste, salt and mix well.
Add the washed water to dilute the kuzhambu to required consistency.
Allow to boil till oil starts floating on the surface of the kuzhambu.
Finally add curry leaves and turn off the stove.
Transfer into a serving bowl.

Healthy and spicy #KolluAraithuvittaKuzhambu ready to taste.
Enjoy with hot white rice or along with dosai or idli.











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