- Thengai thogayal
- Pottukadalai thogayal
- Recipe Cusine : Indian
- Prep Time : 10 Minutes
- Cook time : 10 Minutes
- Serves : 3-4
- Author : Jeyashri
- Recipe Category : Lunch | Dinner
- Description : Kollu Thogayal recipe| Horse gram chutney, a healthy thogayal recipe with horse gram, red chili, garlic as main ingredients.
Kollu | horse gram 1/2 cup Red chili 5-6 Garlic 3-4 cloves Tamarind a small piece Asafoetida a pinch (optional) Salt as needed Curry leaves* few Sesame oil 2 -3 tsp Coconut 1 tblsp (optional) *I didn’t add curry leaves as i was running out that. Didn’t notice when i started cooking.
Method :
- In a pan add sesame oil and add the kollu |horse gram.
- Saute it for 5-7 minutes.
- You will hear the sound that of spluttering. Do it in a medium flame.
- Once it is roasted take it out and soak it in 3 tblsp of water for 10 minutes.
- In the same pan add the red chili, garlic and tamarind.
- Roast it till the chilis slightly change the color.
- If adding curry leaves add it now and saute for 2 minutes.
- Switch off the flame and add coconut, salt and asafoetida.
- Once it is cool completely, grind this along with horse gram.
- Grind into a fine paste.
- Add little water as needed, while grinding the kollu thogayal.
- Enjoy with hot rice smeared with ghee.
- This thogayal stays good in the refrigerator for 4-5 days.
- You can replace red chili with whole black peppercorns.
- If making it as chutney, reduce the kollu to 1/4 cup and proceed with the remaining steps.
- Adding curry leaves makes it more healthy and tasty, so try to include it.
- You can skip the garlic and add ginger for a no onion no garlic version of Kollu Thogayal.
Method with step by step pictures:
- In a pan add sesame oil and add the kollu |horse gram.
- Saute it for 5-7 minutes.
- You will hear the sound that of spluttering. Do it in a medium flame.
- Once it is roasted take it out and soak it in 3 tblsp of water for 10 minutes.
- In the same pan add the red chili, garlic and tamarind.
- Roast it till the chilis slightly change the color.
- If adding curry leaves add it now and saute for 2 minutes.
- Switch off the flame and add coconut, salt and asafoetida.
- Some people say if you are using garlic, do not use asafoetida, if you feel like that skip the asafoetida.
- Once it is cool completely, grind this along with horse gram.
- Grind into a fine paste.
- Add little water as needed, while grinding the kollu thogayal.
- Enjoy with hot rice smeared with ghee.
- This thogayal stays good in the refrigerator for 4-5 days.
- You can replace red chili with whole black peppercorns.
- If making it as chutney, reduce the kollu to 1/4 cup and proceed with the remaining steps.
- Adding curry leaves makes it more healthy and tasty, so try to include it.
- You can skip the garlic and add ginger for a no onion no garlic version of Kollu Thogayal.
