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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Milagu kuzhambu

Vazhaipoo kuzhambu

Vadai More Kuzhambu

Pumpkin More Kuzhambu

Sundakkai Vathakuzhambu

Curry Index

Lunch Index

Recipe Index

Kollu Rasam - Horse Gram Rasam

#Horsegram #Rasam : Horsegram is known as kollu in Tamil. The scientific name is Microtyloma uniflorum.
Horse gram gives protein, nearly one fourth of its weight. It is also rich in minerals like iron, calcium, potassium and molybdenum.
This also cures kidney or gall bladder stones if detected at a very early stage and surgical intervention can be avoided.
Kollu as it is called in Tamil is an excellent remedy for common cold. Kollu rasam is recommended to ward off cold which is prepared along with pepper which again controls cold.
Here let me present the method of preparing kollu rasam.

Ingredients :
3 Tbsp                                  Horse gram [ kollu ]
1 Tsp                                    Black Pepper
1/2 Tsp                                Cumin
1/4 Tsp                                 Coriander seeds
4 cloves                                Garlic
1/4 inch                                 Ginger piece
2 or 3                                   Red chilly
12                                        Curry leaves
1                                          Tomato, cut into 8 equal pieces
2 pinches                              Turmeric powder
2 or 3 Tsp                            Lemon juice
1 1/2 Tsp                              Salt
A small amount of coriander leaves to garnish.

To Temper :
1/2 Tsp                              Mustard seeds
6                                        Curry leaves

Method :
Wash and soak overnight.
Next day morning drain water into a vessel in which rasam is to be made.
Pressure cook soaked kollu with 1/2 cup of water and 1/4 Tsp of salt.
Cook for a whistle and then at SIM for 10 minutes.

Open the cooker only after steam has completely subsided.
Now also drain the cooked water into the same vessel containing soaked water.

Take cooked kollu, red chilly, pepper, cumin, coriander seeds, curry leaves, garlic and ginger in a mixie jar.
Grind coarsely and transfer into the vessel.
Add tomato, turmeric powder and salt.

Keep over a medium flame and allow to boil until starts foaming.

Turn off and then add lemon juice.
Temper mustard seeds and curry leaves.
Pour over rasam.
Garnish with coriander leaves just before serving.

Spicy kollu rasam is ready, Enjoy it as a soup.

Or mix with hot white rice and have with any vegetable curry of your choice.







Other rasam recipes you might like to try

rasam

kokum rasam

Vilampazham Rasam

lemon rasam

madras rasam powder

Dishes for Lunch

Recipe Index

Horse Gram Stir Fry

#HorsegramStirfry - #KolluSundal : #Horsegram is known as #Kollu - #கொள்ளு in Tamil. The scientific name is Microtyloma uniflorum. It is commonly used in the preparation of Kollu rasam, sundal / stir fry in Tamil recipes. Sprouting the horse gram increases its nutritional value.

To sprout horse gram, soak it overnight and the next day morning drain water completely.
Then close the vessel with a lid and allow to stand for 8 to 10 hours.
After 10 hours we could see small sprouts coming out of each seed.

Now store in a fridge. It can be stored for 3 to four days.
Daily wash it with water and drain. Then again store in the fridge.
I have used horse gram sprouts to prepare this sundal/stir fry.
Now let me present the way to prepare healthy and tasty kollu sundal.

Here is the recipe.

Ingredients :
1/2 cup                            Horse gram sprouts
1/4 Tsp                           Salt
2 Tsp                              Coconut scrapings
1/4 Tsp                           Red chilly powder [ Optional ]

To Temper :
1/2 Tsp                           Mustard
1 Tsp                              Urad dal [ black gram ]
1 pinch                            Asafoetida
1                                     Red chilly
6                                     Curry leaves

1/2 Tsp                           Oil

Method :
Take horse gram in a pressure cooker.
Add 1/2 cup of water and salt.
Close the lid with weight on.
Pressure cook for 3 whistles and 8 minutes at SIM.

Transfer into a bowl after the steam completely subsides.
Do not throw away the cooked water.
This water can be used for preparing rasam.

Now keep a kadai on a stove over a slow flame with oil.
Splutter mustard seeds and then add broken pieces of red chilly, asafoetida and black gram dal.
When dal becomes golden color, add curry leaves.
Then add cooked horse gram.

Saute well and adjust salt and red chilly powder.

Add coconut scrapings after water dries up.
Stir well for half a minute.

Now transfer into a serving bowl.
Top it with curry leaves or coriander leaves and chopped onion.

Sundal is an excellent evening snack with a hot cup of coffee or tea.
This stir fry can also be a good side dish for sambar or rasam rice.



You might also like to try

rajma sundal

sprouted green gram sundal

greenpeas sundal

Cauliflower Poriyal

Snake gourd stir fry

Variety of Curry Recipes

Ideas for Breakfast/Dinner

Lunch Recipes

Recipe Index