Kollu Pulikuzhambhu/ Horsegram tamarind curry: Horsegram(kollu) has been traditionally used in South India in lot preparations like kollu rasam, thovaiyal, podi etc. and its the most sort after ingredient to reduce cholestrol and maintain the body heat during winter season. Especially when someone is caught with cold, the first advice from the elderly persons in a South Indian household would be intake kollu rasam.
My mom has been regularly using horsegram as part of her diet plan. She makes kollu rasam and chutney once a week, to be mixed and eaten with steamed rice – it tastes so good and delicious. And this time, I wanted to make a curry with horsegram and so I made tamarind curry from it. I also had ridge gourd peel and made a chutney from it. I then made taro root stir fry and some pappad as side dish to go with the horsegram curry. All together, It turned out to be an amazing complete meal.
1 Cup horsegram
2 tomatoes(cut into small pieces)
10-12 small onions(Chopped lengthwise)
10-12 garlic pods(crushed and skin removed)
small lemon sized tamarind(soaked in water and juice extracted)
1 & 1/2 tblspn chilli powder
1 &1/2 tblspn coriander powder
1/2 tspn turmeric powder
1/2 tspn fenugreek seeds
1 tspn mustard seeds
1/2 tppn urad dal
3 dry red chilly
2 sprig of curry leaves
Salt to taste
1. Pressure cook the horsegram seeds for three whistles so that its soft enough and yet holds the shape. Keep it aside
2. Heat 3-4 tblspn oil in a kadai. Add the mustard seeds to splutter. Now add the urad dhal and when it turns slightly brown, add the red chillies and the curry leaves.
2. Then add the onions and sauté until the onions become golden brown.
3. Now add the tomatoes, turmeric powder, salt, saute for a minute and close with a lid. After 3-4 minutes remove the lid, so that the tomatoes are soft and mushy now.
4. Now add the chilly powder, coriander powder and saute for 2-3 minutes until the raw smell of spice powders goes off.
5. Now add the tamarind juice and some water. Let it cook in medium flame for 10 minutes.
6. When the curry has reduced and oil begins to separate, add the horsegram and 1/2 cup water.
7. Let it boil for another 7-8 minutes, until all ingredients blend together.
8. Delicious horsegram curry is now ready to be served with steamed rice.