Kollu Paruppu Chutney, Horsegram Chutney Recipe

Recipe for kollu paruppu chutney made with dry roasted horse gram ground with spices. Best accompanied with idli and dosa. Recipe with step by step pictures.

We have been conditioned by corporates to think that milk = calcium. In reality, there are a lot of plant foods and grains that are so rich in calcium. 100 grams of milk contains 125mg calcium while 100 grams of horse-gram has 287mg of calcium. Horse-gram is also rich in iron and phosphorus. Horsegram is a staple in our home and we consume it atleat once a week. Here is a quick chutney you can make for idli and dosa.

Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take half a cup of lentils and spread it on a plate and slowly remove the stones and sand. Set aside.

For the chutney Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentils start to crackle here and there. We say that the lentils are well roasted if you hear them making “sattu-buttu” sound. Once the lentils are roasted, set aside on a plate to cool.

Also, dry roast the red chillies until fragrant. Take a mixie and add in the roasted horsegram, dry red chillies, fresh shredded coconut, tamarind and a small piece of jaggery. Add in the salt and asafoetida. Add in half a cup of water.

Grind the contents of the mixie to a smooth paste.

For tempering the chutney: Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.

Add the tempering to the chutney and serve with idli or dosa. Here are the recipes for idli and dosa from Kannamma Cooks.

For the chutney

• 1/4 cup horsegram
• 2 - 3 dry red chillies
• ½ teaspoon salt
• ½ teaspoon tamarind
• ½ teaspoon jaggery
• ⅓ cup fresh shredded coconut
• 1/2 cup water to grind
• a pinch of asafoetida (hing)

For tempering the chutney

• 1 teaspoon gingely oil (Indian sesame oil)
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1 sprig curry leaves

For the chutney

1. Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentil start to crackle here and there. Set aside on a plate to cool.
2. Also, dry roast the red chillies until fragrant.
3. Take a mixie and add in all the ingredients for the chutney along with the roasted lentils and chillies.
4. Add water and grind to a smooth paste.

For tempering the chutney

1. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.
2. Add the tempering to the chutney and serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Chutney
• Cuisine: Tamilnadu

For the chutney

• 1/4 cup horsegram
• 2 - 3 dry red chillies
• ½ teaspoon salt
• ½ teaspoon tamarind
• ½ teaspoon jaggery
• ⅓ cup fresh shredded coconut
• 1/2 cup water to grind
• a pinch of asafoetida (hing)

For tempering the chutney

• 1 teaspoon gingely oil (Indian sesame oil)
• 1/4 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 1 sprig curry leaves

For the chutney

1. Dry roast the lentils on a low flame until the colour of the lentil darkens and the lentil start to crackle here and there. Set aside on a plate to cool.
2. Also, dry roast the red chillies until fragrant.
3. Take a mixie and add in all the ingredients for the chutney along with the roasted lentils and chillies.
4. Add water and grind to a smooth paste.

For tempering the chutney

1. Heat oil in a pan and add in the urad dal and mustard seeds. Let the mustard seeds crackle. Add in the curry leaves to the oil and roast for a few seconds.
2. Add the tempering to the chutney and serve with idli or dosa.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 5 mins
• Category: Chutney
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/kollu-paruppu-chutney/

Mushroom Salna – Recipe for home-style Mushroom Salna. Perfect side dish for parotta or chapati. Madurai style Mushroom Salna. Recipe with step by step pictures and video.

This recipe again is from our friend Karthi’s mom Manju Auntie. We all call her “karti amma” or karti’s mom. Manju auntie cooks some of the most flavorful homestyle dishes. She is from Madurai. She cooks with so much enthusiasm and there is a feast waiting if she is in the kitchen. This recipe for mushroom salna is one of her everyday dish kind of recipe and goes so well with chapati or parotta. Do try at home.

Click the link below to find the recipes on the site that uses the main ingredient as Mushroom. Mushroom Recipes

Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online. Teakwood Chopping Board Silicone Spatula High-End Nakiri Knife Glass Mixing Bowls (500 ml) Glass Mixing Bowl https://amzn.to/2AWJDAI 5 Liter Pressure Pan – Deep Pan (Stainless Steel) Pink Salt Carbon Steel Knife Measuring Spoons Prestige 3.5 Ltr Stainless Steel Cooker Indian Mixie

Here is the video of how to do Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati

Here is a step by step pictorial of how to do Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati

You will need a pressure cooker for this recipe as the masalas needs to be cooked well for the flavours to really come out. It will take a long time if made in an open pan. So heads up on that. I have used a 3 liter cooker for this recipe today. 2 or 3 liter cooker is so versatile and I use it for everything everyday.

The masala paste for Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati We will need to make a masala paste for the Mushroom salna. Here is what you will need.

Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding. Do not add too much fried gram while grinding. The salna will become a paste and wont be palatable. Make sure to grind everything to a very fine paste. The khus khus (poppy seeds) will take time to grind. If you do not have access to poppy seeds in a country where you live, just omit it.

The Spices for Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati We will be using the following spices to temper the salna. Get them ready.

Making the Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil. The aroma of curry leaves when it hits the oil is one of the fantastic smells of a South Indian kitchen.

Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.

Grind the tomatoes in a mixie and add it to the pan.

Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.

Add in the diced mushrooms and mix well to combine.

Add in the ground masala paste and two cups of water. Make sure the salna is watery as the sauce will thicken when it cooks. If the sauce is thick at the beginning, it will scorch at the bottom when it cooks. Note: If you want a spicy salna, add slit green chillies at this stage. Its totally optional.

Cover the pan and pressure cook for 5 whistles. It will take around 12-14 minutes on medium flame. Remove from heat and wait for the pressure to settle naturally.

Open the pan and garnish with coriander leaves.

Serve with chapati or parotta . Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati is ready

The masala paste for mushroom salna

• 1/3 cup shredded coconut
• 10 cashew-nut
• 1 tablespoon fried gram
• 1 tablespoon poppy seeds (khus khus)
• 2 green chillies
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds

For the Mushroom Salna

• 2 teaspoon gingeley oil (Indian sesame oil)
• 2 bay leaves
• 1 inch piece cinnamon
• 1 cardamom
• 2 cloves
• 2 sprigs curry leaves
• 2 onion, finely chopped (around 3/4 cup )
• 1 teaspoon salt
• 4 medium sized tomatoes
• 1 teaspoon coriander powder
• 1/2 teaspoon red chilli powder
• 1 pack mushrooms, diced ( 200 grams )
• 2 sprigs coriander leaves, chopped

1. Grind all the ingredients for the masala paste to a very fine paste adding about a cup of water while grinding.
2. Heat oil in a pan and add in the whole spices. Add in the curry leaves to the hot oil.
3. Add in the chopped onions and the salt. Salt helps in sauteing fast. Saute for five minutes until the onions are starting to brown.
4. Grind the tomatoes in a mixie and add it to the pan.
5. Add in the coriander powder and red chilli powder. Saute for five minutes till the tomatoes are cooked well.
6. Add in the diced mushrooms and mix well to combine.
7. Add in the ground masala paste and two cups of water.
8. Cover the pan and pressure cook for 5 whistles. It will take around 12-14 minutes on medium flame. Remove from heat and wait for the pressure to settle naturally.
9. Open the pan and garnish with coriander leaves.
10. Mushroom Salna, Madurai Style Mushroom Salna for Parotta and Chapati is ready. Serve with chapati or parotta.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Tamilnadu