Horse Gram Chutney

 

         Chutneys are an integral part of Indian cuisine. They are prepared with different ingredients and are either spicy or sweet, depending on which region it comes from. They go well with rice, chapatti or any South Indian breakfast recipes. 

         So check out this amazingly yummy chutney made of Horse Gram Lentil. It contains few basic ingredients available in your kitchen. Serve with hot steamed rice and with a drizzle of some ghee if you wish. It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. So check out a quick step by step pictorial recipe to prepare this extremely nutritious and a healthy chutney.

            Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. 

             It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups.

Ingredients - 

• 1/2 cup Horse gram lentil
• 1 tsp. oil
• 1 tbsp. urad dal
• 1 tsp. cumin seeds
• 3-4 dry red chilies
• 5-6 garlic cloves
• 1/2 cup fresh grated coconut
• 1 tsp. tamarind paste
• salt to taste 

Tempering - 

• 1-2 tbsp. oil
• 1 tsp. mustard oil
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 1 sprig curry leaves

          Heat a pan and dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

          In the same pan, heat 1 tsp. oil and sauté the urad dal and cumin seeds for  a few seconds. 

          Then add the dry red chilies and garlic. Continue to stir fry for 2 minutes.

          Now add the fresh grated coconut and stir fry till it turns slightly brown in colour. Keep aside to cool.

          To it add salt to taste and tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

         Heat oil in a tadka pan and temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame and add the curry leaves. 

         Give it a stir and pour this tempering over the ground chutney. Serve with hot steamed rice and with a drizzle of some ghee. 

         It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread. 

Heat a pan & dry roast the Horse gram lentil till golden brown in color. Keep aside to cool down.

In the same pan, heat 1 tsp. oil & sauté the urad dal and cumin seeds for a few seconds. 

     Then add the dry red chilies & garlic. Continue to stir fry for 2 minutes.

Now add the fresh grated coconut & stir fry till it turns slightly brown in colour. Keep aside to cool.

To it add salt to taste & tamarind paste. Grind to a smooth paste by adding required quantity of water. Transfer to a serving bowl.

Heat oil in a tadka pan & temper with mustard seeds, cumin seeds, asafoetida. After it stops spluttering, switch off the flame & add the curry leaves. 

               Give it a stir and pour this tempering over the ground chutney. 

                    Serve with hot steamed rice & with a drizzle of some ghee. 

     It also goes well with dosa, idli, uttapam, pongal or any flat Indian bread.