Tips And Tricks To Make Kollu Chutney At Home For Lunch
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Horsegrame (kollu) is the main ingredient of kollu chutney, a South Indian condiment that is flavourful and rich in nutrients. This versatile pulse is familiar with people for being very rich in protein and has many other healthy benefits like improved digestion and weight management. In addition to being a tasty side dish for dosa and idli, kollu chutney makes a wonderful sandwich spread or snack dip. It brings a unique flavour to every spicy dish since it has a rich earthy taste, and when the herbs and spices are fried, the taste improves. Because it's so easy to make, kollu chutney may be a kitchen staple that provides a healthy boost. This chutney works well for increasing your intake of protein in your diet or for adding strong flavours to your everyday dishes.

Ingredients

  • One cup of kollu, or horse gram.
  • Two to three dried red chillies.
  • One little onion, diced.
  • 2-3 garlic cloves.
  • One little tomato, diced.
  • One tablespoon of pulp from tamarind.
  • Add salt to taste.
  • Two tablespoons of oil.
  • Curry leaves, urad dal, and mustard seeds are used as tempering components.

The horse gram should be soaked for at least four to six hours or overnight. Because it softens the grain and facilitates cooking and digestion, this soaking procedure is essential. A pressure cooker may speed up the cooking process if you're pressed for time. But the classic slow-cooking technique lets the flavours develop more thoroughly.

Cooking Process

The horsegram must be cooked correctly as the first stage in producing kollu chutney. After draining, put the soaked gram in a pot with fresh water. An inch or so should separate the water from the gram's surface. After bringing it to a boil, lower the heat and simmer until the gram is tender and cooked through. Usually, this takes thirty to forty minutes. When you can easily mash a grain between your fingers, you'll know it's finished. To avoid making the chutney too mushy, take care not to overcook it. Drain any extra water after cooking, but save it for when you need to change the consistency of the chutney.

Roasting and Blending

Roasting the ingredients is the next important step that improves the chutney's flavour profile. Take two tablespoons of oil in a pan, then add onion, garlic, and dried red chillies, which are chopped. Sauté the onions until they become transparent and have a hint of golden colour. Add the tomatoes now, if using, and simmer until they are tender. For a few minutes, roast everything together after adding the prepared horse gram. This procedure helps reduce the amount of moisture and also helps in combining the flavours well.  After the roasting process is over, pour the mixture into a blender. Add salt and tamarind pulp. Blend to a fine paste, adding a little of the cooking water you set aside if necessary to get the consistency you want.

Tempering and Serving

It is the tempering technique, called 'tadka' in Indian cooking, that gives the kollu chutney its unique flavour. Add one tablespoon of oil into a small pan over medium heat. Let the mustard seeds sputter after adding them. Next, add curry leaves and urad dal. Pour this tempering over the blended chutney after the curry leaves are crisp and the dal is brown. To combine all the flavours, thoroughly mix. Taste the chutney at this point and adjust the seasoning if needed. To enhance the flavours, you may wish to squeeze in some lemon juice or add extra salt. It's acceptable if the chutney initially seems a little underseasoned because the flavour will develop further as it sets.

Useful Tips:

  • For the best result in softening, have the horse gram soaked throughout the night.
  • The horse gram should be cooked until it is soft but not mushy.
  • Try a variety of spice combinations to see which flavour profile you like best.
  • Add or subtract water to change the chutney's consistency.
  • This chutney can be refrigerated for a week if kept in a sealed container.  It becomes even more delicious after a day as the flavours intensify!
  • Serve rice, dosa, or idli with kollu chutney.

Its strong flavours and high protein content not only go well with your meals, but also make them better. Do not forget always to try out the given tips and methods and determine the right combination that would suit your taste buds. The aim of this step-by-step recipe is to enjoy this South Indian staple food while having fun while preparing it.