You can check other Kollu Recipes below,
Recipe Cuisine: South Indian / Tamilnadu | Recipe Category: Soup / Rasam
Prep Time: mins | Cooking Time: mins | Serves:
Kollu - 1/4 cup
Tamarind - small lemon sized
Tomato - 1
Turmeric - 1/4 tsp
Asafoetida - a generous pinch
Coriander powder - 1/2 tsp, optional
Salt - to taste
Coriander leaves - 2 tblspn
Mustard seeds - 1/4 tsp
Curry leaves - a sprig
Ghee / Oil - 2 tblspn
To coarsely grind:
Garlic - 8
Pepper - 1 tsp
Curry leaves - 1 sprig
Red chilli - 3
Cumin - 1 tsp
Soak the kollu in water overnight. Drain excess water and pressure cook adding 2 cups of water. Strain the cooked water and keep aside.
Soak tamarind in hot water and extract its juice. Take the ingredients listed "to coarsely grind" and blend them coarsely.
Heat a pan, add little ghee or oil. Season with mustards seeds, red chillies. Add chopped tomato and stir fry for a minute.
Now, add the ground paste, coriander powder, turmeric, asafoetida and sauté for a minute.
Then add in tamarind extract, strained kollu water and salt. Cook till a froth is formed on medium flame.
Sprinkle some coriander leaves on the top. Serve with hot rice.
- You can a tablespoon of kollu which is ground to a paste.
- Use the cooked horsegram to make sundal.(Recipe Here)
|Soak the kollu in water overnight. Soak tamarind in hot water and extract its juice.|
|Drain excess water and add 2 cups of water.|
|Add in salt and pressure cook for 4 whistles|
|Meanwhile, take the ingredients listed "to coarsely grind"|
|and blend them coarsely.|
|Horsegram is cooked now|
|Strain the cooked water|
|and keep aside. You can use the cooked horsegram to make horsegram sundal(Click here for Recipe)|
|Heat a pan, add little ghee or oil. Season with mustards seeds, red chillies.|
|Add chopped tomato and stir fry for a minute.|
|Now, add the ground paste|
|coriander powder, turmeric, asafoetida|
|Sauté for a minute.|
|Then add in strained kollu water and salt.|
|Cook till a froth is formed on medium flame.|
Once froth is formed, sprinkle some coriander leaves on the top and put off the flame
|Serve with hot rice.|