Kollu podi recipe – Horse gram podi recipe – Healthy South Indian podi recipe. Kulith | kollu Ulavalu| Horsegram podi

Hope you all had a wonderful Diwali celebration. We too had a great Diwali and after having all the sweets and oily food for the past few days, we started craving for a simple food and suddenly I thought about this Kollu podi and made the same today. I have heard that Kollu | horse gram is recommended for people who want to reduce weight.

Also check out our other kollu recipes, Kollu rasam , Kollu thogayal , Kollu kara chutney , Horsegram paratha , and Kollu kuzhambu

  • Heat a pan and add oil to this. Roast the horse gram | kollu and toor dal to this and nicely roast it without getting burnt.
Kollu podi - 1
  • Keep it aside and roast the red chilies, garlic (if using), black pepper, and asafoetida on a medium-low flame.
Kollu podi - 2
  • In the last add salt and switch off the flame.
Kollu podi recipe - 3
  • Combine the roasted kollu and spice mixture. Allow them to cool completely. Grind it into a fine powder using a mixer.
Kollu podi recipe - 4
  • When done allow the podi to get cool by spreading this on a plate. After 15 minutes, using a clean dry spoon transfer it to a dry container and store it.
kollu podi recipe - 5
  • Notes
  • Notes:1. This can be mixed with hot rice along with a few drops of sesame oil.
    1. Even you can have this with Idli | Dosa too instead of milagai podi.
    1. Kollu podi | Horsegram podi can be stored in a clean airtight dry jar for 1-2 months.
KOLLU PODI RECIPE - 6

Kollu podi recipe

Ingredients

  • ½ cup kollu | horse gram| kulith
  • 2 tbsp toor dal
  • ¼ tsp oil
  • 2 red chili
  • 1 tsp black pepper
  • 2 garlic cloves optional
  • 2 pinches asafoetida
  • Salt as needed

Instructions

  • Heat a pan and add oil to this. Roast the horse gram | kollu and toor dal to this and nicely roast it without getting burnt.
  • Keep it aside and roast the red chilies, garlic (if using), black pepper, and asafoetida on a medium-low flame.
  • In the last add salt and switch off the flame.
  • Combine the roasted kollu and spice mixture. Allow them to cool completely. Grind it into a fine powder using a mixer.
  • When done allow the podi to get cool by spreading this on a plate. After 15 minutes, using a clean dry spoon transfer it to a dry container and store it.

Notes