Kollu Thogayal a popular South Indian recipe made of horsegram and coconut. Paired with Rice and Idli and dosa is a health alternative to regular chutneys
Horesegram is a popular southindian ingredient. there are some very interesting recipes with horse gram. Horse gram tastes a bit bland by itself. But with the right combination this ingredient can be transformed into a tasty dish.
In traditional Ayurvedic cuisine, horse gram is considered a food with medicinal qualities. I have already posted Kollu rasam, Ulavacharu Birayni and to the list now joins the Kollu thogayal and this thogayal just became one of my favorite thogayal recipes along with Coconut thogayal, and tomato-coconut thogayal.
Usually here in the US the das and rice are free of any adulteration ( stones etc..) and the first time I bought this in the India store I assumes it was alike any other dal and used it without checking for any adulteration. Much to my surprise I realized that there was so much tiny stones in it that it was completely inedible. I learnt my lesson. From then, I make sure to remove stones before I used it .
The only bright side to the stone pat is as I am slowly working through the dal to remove the stones, my little one gets super excited about picking stones and jumps on to compete with me. We have a match on who picks the most stones…. This reminds me of the times I spent with my mom back in India doing this every summer when we get to clean the produce that we buy for the whole year… Vacation Fun 🙂
Kollu Thogayal | Horsegram chutney
– 2 tbs horsegram Dal
– 1/2 tbs urad dal
– 2 tbs coconut
– 1/3 cup pumpkin
– 2 stands curry leaves
– 3-4 red chillis
– 2 tbs of oil
– Salt to taste
1. Clean the Horsegram for any stones and particles.
2. In a pan roast the horse gram golden brown in a little oil. Set it aside.
3. Now roast the urad dal separately in the same pan till it turns golden brown.
4. Chop the coconut pieces and fry it in little oil till it stats relasasing aroma and tuns to pale color.
5. Also need to roast the pumpkin to a nice golden color. This will take a bit more oil. In the end add the curry leaves and roast it for a min or so, til it splatters.
6. Let the mixture cool down. Grind it in a mixture with little water. Adjust consistency as desired.
7. Koolu thogayl is ready to serve with rice.
1. There is no tempering for thogayal and it is usually made as thick chutney.
2. Koolu thogayl is usually served with hot grainy rice or sometimes with idli and dosas
3. For best taste with rice add little gingelly oil to the rice before mixing the thogayal.
Tried this recipe?
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