Horsegram is a favorite lentil among households in the Coimbatore Kongunad region. I have already shared our favorite Kollu Paruppu and Kollu Rasam recipe. 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. This is my aunt’s recipe.
Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take quarter cup of lentils and spread it on a plate and slowly remove the stones and sand. Dry roast the horse gram on low flame until fragrant. Fry until one or two lentils break and burst and it smells very fragrant. My aunt says, fry till you hear “sattu buttu” sound and “gama gama” smell. Remove from heat and set aside on a plate.
In the same pan dry roast the red chillies and coriander seeds until fragrant. Remove from heat and set aside on the plate. Slightly roast the fresh shredded coconut until the coconut is slightly dry. Do not roast the coconut until brown. Remove from heat and set aside. Grind the roasted horse gram, red chilli, coriander and coconut to a very fine paste. Add up-to 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 jaggery. In Kongunad food, wherever you add tamarind, you add a small piece of jaggery too. Jaggery balances out the hot and sour. 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 with Ragi kali/ Mudde or rice.
- Measurements used – 1 Cup = 250 ml
For the Masala
- 1/4 cup Horse-gram (kollu)
- 1 tablespoon Coriander seeds
- 4 dried Red chillies
- 1/2 cup fresh shredded Coconut
Other Ingredients
- 2 tablespoon Sesame oil / Gingely oil
- 1/4 teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 15 Shallots, finely chopped
- 1 teaspoon salt
- half a lime size Tamarind
- 1 teaspoon jaggery
- 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 jaggery. 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Kongunad, Tamilnadu
- Measurements used – 1 Cup = 250 ml
For the Masala
- 1/4 cup Horse-gram (kollu)
- 1 tablespoon Coriander seeds
- 4 dried Red chillies
- 1/2 cup fresh shredded Coconut
Other Ingredients
- 2 tablespoon Sesame oil / Gingely oil
- 1/4 teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 15 Shallots, finely chopped
- 1 teaspoon salt
- half a lime size Tamarind
- 1 teaspoon jaggery
- 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 jaggery. 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.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side Dish
- Cuisine: Kongunad, Tamilnadu
Find it online : https://www.kannammacooks.com/tamil-kollu-kuzhambu-kollu-kaara-kuzhambu/
Appala Kootu. This is a basic variation to the everyday lentil. They never made Appala kootu at my home. This is not a very common dish in Coimbatore. First time I had this was at Manju Aunties place in Chennai. I was very curious to know what that white layer thing on the dal was and auntie told it was appalam / papad. I was like “really..appalam…soaked on paruppu..wow.” It was really delicious. Ever since, I make it too. Usually all lentils in the indian households are generally cooked in the pressure cooker. But for this kootu, auntie says using pressure cooker makes the dish slimy. So she likes to let the lentil boil and cook on a pan. She also adds one potato to the kootu which makes it more creamier. Here is how to do an awesome Appala Kootu.
Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Potatoes gives a nice richness to the kootu. Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
In the mean time fry appalams in hot oil. We will need about 7-8 appalams. Break the appalams in small pieces and set aside.
Once the dal is cooked, add in the salt. We add salt after the dal is cooked. The dal takes longer time to cook if salt is added in the beginning. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
Remove from heat and serve hot with rice.
For Boiling Lentils
- 1/3 cup split moong dal
- 1 onion, chopped
- 1 tomato, chopped
- 1 potato, finely chopped (skin removed)
- 1 green chilli, sliced
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chilli powder
For Tempering
- 1 teaspoon vegetable oil
- 1/4 teaspoon cumin seeds
- 1 sprig curry leaves
- 1 green chilli, chopped
For Frying Appalams
- 8 Appalams
- 1/2 litre vegetable oil for frying
- Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
- In the mean time fry appalams in hot oil. Break the appalams in small pieces and set aside.
- Once the dal is cooked, add in the salt. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
- Remove from heat and serve hot with rice.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Side Dish
- Cuisine: Tamilnadu, South Indian
