KONGUNAD KOLLU KUZHAMBU :


Posted by-Kalki Team



Horsegram is a favorite lentil among households in the Coimbatore Kongunad region. Horsegram / Kollu is such a flavorful lentil. Its one of the healthiest too. This recipe for horsegram curry is called as Kaata Kuzhambu. Kaatam காட்டம் literally means heat. But heat has nothing to do with this curry. It got this name because of its strong flavor.

Just like Garam masala. Garam means hot but its used to denote the strong flavor of the masala. Kaatam means intense in this recipe. This curry is usually served with Ragi Kali / Ragi Mudde. It tastes well with rice and idli too. The curry has a very strong delicious aroma that will fill the kitchen as you cook. Here is how to do an authentic Kongunad Kaata Kuzhambu Horsegram Curry.

INGREDIENTS :

Measurements used - 1 Cup = 250 ml

For the Masala

¼ cup Horse-gram (kollu)

1 tablespoon Coriander seeds

4 dried Red chillies

½ cup fresh shredded Coconut

Other Ingredients

2 tablespoon Sesame oil / Gingely oil

¼ teaspoon Mustard seeds

2 sprigs Curry leaves

15 Shallots, finely chopped

1 teaspoon salt

half a lime size Tamarind

1 teaspoon jaggery

INSTRUCTIONS :

Dry roast the horse gram on low flame until fragrant. Set aside.

Dry roast the red chillies and coriander seeds until fragrant. Remove from heat and set aside. Slightly roast the fresh shredded coconut until the coconut is slightly dry.Grind the roasted horse gram, red chilli, coriander and coconut to a very fine paste. Add upto a cup of water while grinding.

Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots and salt. Saute till the shallots are soft and start to brown.

Soak the tamarind in 1 cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add the tamarind pulp to the pan. Let it come to a boil.

Add in the ground paste and a small piece of tamarind. Add a cup of water to the curry. Close the pan with a lid and let it simmer for 10 minutes on low flame. Once the mixture is thick and cooked, remove from heat.

Serve hot.


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