Kollu (Horse Gram) Thuvayal Recipe

Ingredients:

• ½ cup kollu (horse gram)
• 2–3 dried red chilies (adjust to taste)
• 1 small piece of ginger
• 1–2 tsp tamarind pulp
• 2 tsp grated coconut (optional)
• ½ tsp salt (or to taste)
• 1 tsp oil
• ½ tsp mustard seeds
• A few curry leaves
• A pinch of asafoetida (hing)

Instructions:

Soak & Cook Kollu: Wash horse gram thoroughly and soak for 4–6 hours or overnight. Drain and pressure cook with 1 cup of water until soft (usually 2–3 whistles). Drain excess water and let it cool.

Roast Chilies & Spice: Dry roast the red chilies lightly for 1 minute to enhance aroma.

Blend Thuvayal: In a blender, add cooked kollu, roasted red chilies, ginger, tamarind pulp, grated coconut (if using), and salt. Grind into a coarse or smooth paste, adding a little water if needed.

Tempering (Tadka): Heat oil in a small pan. Add mustard seeds. Once they splutter, add curry leaves and a pinch of hing. Pour this tempering over the thuvayal and mix well.

Serve: Serve fresh with steamed rice, dosa, or idli.

Tips for Best Results:

• Soaking kollu before cooking reduces cooking time and improves digestibility.
• Adjust the number of red chilies based on your spice preference.
• Adding grated coconut balances the slightly earthy flavor of horse gram.
• Store in an airtight container in the refrigerator for 1–2 days; consume fresh for maximum nutrients.
• Lightly roasting the horse gram before pressure cooking can enhance the nutty flavor.

Health Benefits of kollu Thuvayal

Horse gram is highly nutritious and a staple in traditional indian diets:

Rich in protein & Fiber: Supports muscle health, aids digestion, and keeps you full longer.

Controls Blood Sugar: Helps regulate blood glucose levels, making it ideal for diabetics.

Aids Weight Management: Low in fat and high in fiber, promoting satiety and reducing cravings.

Anti-inflammatory: Helps reduce joint pain and inflammation due to its polyphenols.

Boosts heart Health: Supports cholesterol reduction and cardiovascular function.

Detoxifying Properties: Assists in flushing out toxins from the body and promotes kidney health.

Bone Strength: High in calcium and minerals, which support bone density.

Conclusion:
Kollu thuvayal is a nutritious and flavorful accompaniment that turns horse gram into a versatile side dish. Regular consumption promotes digestion, immunity, and overall wellness, while adding a distinct earthy taste to your meals.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

Kollu (Horse Gram) Thuvayal Recipe

Ingredients:

• ½ cup kollu (horse gram)
• 2–3 dried red chilies (adjust to taste)
• 1 small piece of ginger
• 1–2 tsp tamarind pulp
• 2 tsp grated coconut (optional)
• ½ tsp salt (or to taste)
• 1 tsp oil
• ½ tsp mustard seeds
• A few curry leaves
• A pinch of asafoetida (hing)

Instructions:

Soak & Cook Kollu: Wash horse gram thoroughly and soak for 4–6 hours or overnight. Drain and pressure cook with 1 cup of water until soft (usually 2–3 whistles). Drain excess water and let it cool.

Roast Chilies & Spice: Dry roast the red chilies lightly for 1 minute to enhance aroma.

Blend Thuvayal: In a blender, add cooked kollu, roasted red chilies, ginger, tamarind pulp, grated coconut (if using), and salt. Grind into a coarse or smooth paste, adding a little water if needed.

Tempering (Tadka): Heat oil in a small pan. Add mustard seeds. Once they splutter, add curry leaves and a pinch of hing. Pour this tempering over the thuvayal and mix well.

Serve: Serve fresh with steamed rice, dosa, or idli.

Tips for Best Results:

• Soaking kollu before cooking reduces cooking time and improves digestibility.
• Adjust the number of red chilies based on your spice preference.
• Adding grated coconut balances the slightly earthy flavor of horse gram.
• Store in an airtight container in the refrigerator for 1–2 days; consume fresh for maximum nutrients.
• Lightly roasting the horse gram before pressure cooking can enhance the nutty flavor.

Health Benefits of kollu Thuvayal

Horse gram is highly nutritious and a staple in traditional indian diets:

Rich in protein & Fiber: Supports muscle health, aids digestion, and keeps you full longer.

Controls Blood Sugar: Helps regulate blood glucose levels, making it ideal for diabetics.

Aids Weight Management: Low in fat and high in fiber, promoting satiety and reducing cravings.

Anti-inflammatory: Helps reduce joint pain and inflammation due to its polyphenols.

Boosts heart Health: Supports cholesterol reduction and cardiovascular function.

Detoxifying Properties: Assists in flushing out toxins from the body and promotes kidney health.

Bone Strength: High in calcium and minerals, which support bone density.

Conclusion:
Kollu thuvayal is a nutritious and flavorful accompaniment that turns horse gram into a versatile side dish. Regular consumption promotes digestion, immunity, and overall wellness, while adding a distinct earthy taste to your meals.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.