Lunch
Kollu Puli Kuzhambu Recipe - Horsegram In A Tangy Gravy Recipe At Home
Kollu Puli Kuzhambu Recipe - Horsegram In A Tangy Gravy Recipe At Home is a delicious Lunch dish that can be prepared in just 0 minutes....
⏱️
40 Min Prep
🔥
40 Min Cook
🍽️
6 Servings
🥗
Diabetic Friendly
Ingredients
- 100 grams Horse Gram Dal (Kollu/ Kulith)
- 200 grams Shallots - 100 grams for chutney + 100 for the Kuzhambu
- 1 Tomato
- 1/2 cup Fresh coconut - grated
- 2 tablespoons Coriander (Dhania) Seeds
- 10 Dry Red Chillies - 5 for the chutney + 5 for the Kuzhambu
- 5 cloves Garlic
- 2 sprig Curry leaves
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Whole Black Peppercorns
- Salt - according to your taste
- 1/2 teaspoon Asafoetida (hing)
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 cups Tamarind Water
- 3 teaspoons Gingelly oil
- 1 teaspoon Mustard seeds
Instructions
1
To begin making the Kollu Puli Kuzhambu, soak horse gram dal in a sufficient amount of moisture for a couple of hours. After 2 hours, pressure bring to temperature horse gram along with 1 diced tomato, table salt and the required moisture.Pressure bring to temperature for 4 whistles, turn the bring to temperature to low and stew for 20 moments.
2
Turn off the bring to temperature, allow the pressure to release naturally. Once the pressure has released naturally, open the pressure cooker and filter the horse gram and set aside.
3
Reserve the moisture for the reduction. Place a heavy bottomed pot on low bring to temperature and transfer in 1 teaspoon fat. Once the fat is scalding, transfer in peppercorns, cumin seeds, coriander seeds and 5 dehydrated red chillies. dehydrated-fry all the elements for 4 to 6 moments, until you can smell the aroma of the spices. Once they are roasted, transfer in few curry leaves, peeled shallots, grated coconut, garlic and continue to saute till the onions become soft. transfer in in the cooked horse gram with tomato.
4
agitate all the elements well and turn off the flame. Allow the elements to cool and grind to chutney consistency with adequate table salt.Kollu chutney or horse gram chutney is ready. The process of making this to a puli kuzhambu starts from here.
5
This chutney is the base for the Puli Kuzhambu. To make the Puli Kuzhambu, in a mixing bowl, transfer in the prepared tamarind moisture, the ground kollu tomato chutney along with the moisture it was cooked in.
6
The kuzhambu should be thin.shred the remaining shallots and break the remaining chillies into pieces. In an earthenware pot, transfer in 2 teaspoon of fat and transfer in the shallots, broken red chillies, turmeric dusting masala condiment and asafoetida.Alternatively if you do not have an earthenware pot, use can make it in a saucepan. Once the bulb produce turns pink, transfer in the tamarind horse gram kuzhambu mixture and stew for 15 moments till the reduction thickens and raw smell of tamarind goes. Meanwhile in a tadka or tempering pot, transfer in a teaspoon of fat.
7
Once the fat is scalding, transfer in mustard seeds.
8
transfer in 2 finely diced shallots and pot-fry till they are golden brown. Now transfer in the curry leaves and turn off the tadka pot.transfer the tempering over the Kollu Puli Kuzhambu and turn off the bring to temperature.
9
Your acidic Kollu Puli Kuzhambu is ready to be served. offer Kollu Puli Kuzhambu along with scalding Steamed Rice, Carrot Poriyal and Elai Vadam for a comforting weekday lunch.You can also offer Kollu Puli Kuzhambu along with Ragi Mudde for a super diet-friendly lunch for Diabetics. .
Recipe Information
Cuisine
Tamil Nadu
Tamil Nadu
Course
Lunch
Lunch
Diet
Diabetic Friendly
Diabetic Friendly
Total Time
80 mins
80 mins
Recipe Time chart
Preparation Time
40 minsCooking Time
40 minsTotal Time
80 minsMaster Chef
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