Wednesday, 6 January 2016

Horse Gram Fry - Kollu Kadaiyal

Horse Gram Fry / Kollu Kadaiyal, this is a healthy dish that we make in our home often. Hope many will prepare rasam using horse gram. Whenever you prepare kollu rasam, don't waste the horse gram used. You can prepare kadaiyal with the cooked kollu. As you are aware, horse gram helps in controlling cholesterol and weight loss.

Horse Gram -  1 Cup
Garlic - 5 cloves
Shallots - 3 No.
Coriander Seeds - 1 tsp.
Green Chili - 1 No
Turmeric Powder - 1 tsp.
Asafoetida - 1/2 tsp.
Onion - 2 No.
Dry Red Chili -  2 No.
Curry Leaves - 2 Strings

1. Remove any stones or impurities is found in horse gram. Dry roast the horse gram till the color changes to dark brown and till a nice aroma comes out. Once done, cool the roasted horse gram to room temperature and wash it in water to remove dirt if present. 
2. Take a pressure cooker, add sliced shallots, garlic, green chilies, coriander seeds, turmeric powder, asafoetida and horse gram. Add enough water to cook.
3. Pressure cook the horse gram for about 6 to 7 whistles. In the meanwhile, finely chop the onions. Roughly chop the dry red chilies and wash the curry leaves and keep them ready.
4. Once the pressure is completely released, drain the water from horse gram and keep it aside. Grind the horse gram in a blender to make a coarse paste. Note: You can use the drained water for preparing kollu rasam.
5. Heat oil in a pan, add mustard seeds. When the mustard seeds splutter, add chopped onions, dry red chilies and curry leaves. 
6. Saute for a few minutes till the onion turns transparent. Add the ground horse gram paste and mix well. Add little water which we drained after cooking the horse gram.
7. Add turmeric powder and salt and allow it to cook for about 5 minutes.
8. Switch off the flame when the curry becomes little thicker in consistency.

Instead of grinding the horse gram in a blender, we can add it directly to the curry. But, if added directly we need to to mash it nicely with a masher or using a maththu(in tamil).

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