• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Chutneys / Thuvaiyals » Kollu Chutney | Horse Gram Chutney

    Kollu Chutney | Horse Gram Chutney

    Posted on December 1, 2021 · Last Updated on August 20, 2022 · By Srividhya G · Leave a Comment

    16 shares
    • Share1
    • Tweet
    • Reddit
    Jump to Recipe Card
    kollu chutney recipe with text overlay for pinterest

    Healthy and delicious kollu/horse gram chutney for rice, idli, and dosa! Learn how to make this delicious kollu chutney with detailed step-wise pictures.

    kanam chutney served in white bowl with a wooden spoon on the side placed on green mat

    I think I inherited my love for chutneys from my mom. :-) I love them so much that I started my blogging journey with two chutney recipes for rice – paruppu thogayal / toor dal chutney and thengai thogayal / coconut chutney. Over the years, I have shared quite a few chutney recipes, and now I am so excited to share yet another favorite one of ours: horse gram chutney or kollu thogayal/thuvaiyal. 

    Jump to:
    • Kollu recipes 
    • Ingredients required
    • Dietary specifications and serving suggestions
    • How to make kollu chutney
    • Recipe notes
    • More chutney recipes for rice
    • 📖 Recipe

    Kollu recipes 

    Kollu, also known as kanam in Tamil, is quite popular across India. In Hindi, it is known as kulthi. I have shared kollu sundal, kollu rasam podi (spiced blend for rasam), kollu rasam, kollu kadaiyal, horse gram stew, ulava charu, and ulava charu biryani. That’s a lot, but given the health benefits of horse gram, I recommend you to check it out. :-) 

    I love exploring and collecting new recipes, and I adapted this kollu chutney from a Tamil magazine supplement. The combo of horse gram and garlic is terrific, and it just enhances the flavor of chutney. My son liked this chutney very much and asked for second and third servings, and that says it all. (I am not exaggerating)

    This chutney pairs well with rice. But if you are planning to serve it with idli or dosa, you can grind it smooth and add more water. 

    Ingredients required

    To roast – We roast horse gram (of course the key ingredient), urad dal, dried red chilies, and garlic one by one. 

    Other ingredients: We then grind the roasted ingredients with tamarind paste, salt, grated coconut, and water. 

    To temper: Finally, we prepare the tempering with oil, mustard seeds, and curry leaves. 

    Please check the recipe card for the measurements and also the notes section for variations and other tips.

    Dietary specifications and serving suggestions

    This chutney is nut-free, vegan, and gluten-free. I have refrigerated this chutney for up to three days. Serve this with hot rice with a ghee or gingelly oil and pair it with papad or dry curries for a filling meal. You can also serve this with idli or dosa.

    kollu chutney served with rice

    Now without any further ado, let’s see how to make this kollu chutney.  

    How to make kollu chutney

    • Heat a pan and add the horse gram. 
    roasting horse gram
    • Dry roast it over low heat (on a number scale 2) for about 10 to 12 minutes or until the horse gram turns deep brown/red. As you can see in the step 1 picture, horse gram lentils come in different shades of brown. The light brown ones should turn golden brown, and the darker shade lentils will turn deep brown. Don’t let the lentils turn black. As you roast, you will hear the popping sound; you can turn it off at that stage and always roast in medium-low or even low heat. Transfer it to the mixer jar and let it cool.
    roasted horsegram
    • In the same pan, add ½ tsp oil, and when the oil is hot, add the dried red chilies and urad dal.
    roasting red chilies and urad dal
    • Roast until the urad dal turns golden brown. Transfer it to the mixer jar.
    roasted urad dal and chilies
    • In the same pan, add ½ more tsp of oil, and when it is hot, add the chopped garlic cloves and roast until it is soft and turns light brown.
    roasting garlic
    • Transfer it to the mixer jar. Allow all the ingredients to cool. Add the coconut, tamarind paste, and salt to the mixer jar and grind it coarsely by adding 3 to 4 tbsp of water. Transfer it to a bowl. If you plan to serve this with idli or dosa, add more water and grind it smooth.
    grinding all the ingredients together
    • In a separate tempering pan, heat the remaining tsp of oil. When the oil is hot, add the mustard seeds and curry leaves. Let the mustard seeds splutter and curry leaves crisp up. Add this to the ground chutney. Serve it warm with rice or idli/dosa. 
    overhead shot of horse gram chutney with wooden spoon on the side placed on green mat

    Recipe notes

    • The garlic cloves that I used were pretty big, and it was approx 20 grams. You can use up to 25 grams of garlic cloves. Depending upon the size and taste preference, you can adjust the measure. 
    • Adjust the salt and spices to taste.
    • I used Bydgi variety red chili, and it was mild but gave nice color to the chutney.
    • I highly recommend gingelly oil, but you can use any neutral oil.
    • As I served it with chutney, I added only 4 tbsp of water. If you plan to serve with idli or dosa, you can add ½ to ¾ cup to bring it to pouring consistency and grind the chutney smooth. 
    • Along with garlic cloves, you can add one or two shallots for added flavor. 

    More chutney recipes for rice

    • Ginger Chutney | Inji Thuvaiyal
    • Thengai Thogayal / Thuvaiyal | Coconut Thogyal – Coconut Chutney for Rice
    • Paruppu Thogayal | Split Pigeon Peas Lentil Chutney for Rice
    • Ridge Gourd Chutney | Peerkangai Thuvaiyal | Peerkangai Thogayal

    Check out my South Indian style coconut chutney and onion-tomato chutney for idli and dosa.

    Loved this recipe?

    If you try this kollu thogayal, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

    📖 Recipe

    kollu chutney served in a small bowl placed on green chutney
    Pin Recipe Print Recipe
    5 from 1 vote

    Kollu Chutney | Horse Gram Chutney

    Healthy and delicious kollu/horse gram chutney for rice, idli, and dosa! Learn how to make this delicious kollu chutney with detailed step-wise pictures.
    Prep Time5 mins
    Cook Time25 mins
    Cooling Time10 mins
    Total Time40 mins
    Course: Entree
    Cuisine: Tamil Nadu
    Servings: 6
    Calories: 100kcal
    Author: Srividhya G

    Equipment

    • Wok or Kadai or Fry pan
    • Mixer jar or coffee grinder

    Ingredients

    Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

    • 2 tsp oil divided, preferably gingelly oil
    • ½ cup horse gram/kollu
    • 5 dried red chilis or to taste
    • 2 tsp urad dal
    • 3 garlic cloves (big ones) 20 grams approx. Peeled and chopped roughly
    • 2 tsp tamarind paste
    • 1.25 tsp salt or to taste
    • ¼ cup grated coconut if using frozen thaw it to room temperature
    • 3 to 4 tbsp water refer notes
    • ½ tsp mustard seeds
    • 5 to 6 curry leaves

    Instructions

    • Heat a pan and add the horse gram.
      roasting horse gram
    • Dry roast it over low heat (on a number scale 2) for about 10 to 12 minutes or until the horse gram turns deep brown/red. As you can see in the step 1 picture, horse gram lentils come in different shades of brown. The light brown ones should turn golden brown, and the darker shade lentils will turn deep brown. Don't let the lentils turn black. As you roast, you will hear the popping sound; you can turn it off at that stage and always roast in medium-low or even low heat. Transfer it to the mixer jar and let it cool.
      roasted horsegram
    • In the same pan, add ½ tsp oil, and when the oil is hot, add the dried red chilies and urad dal.
      roasting red chilies and urad dal
    • Roast until the urad dal turns golden brown. Transfer it to the mixer jar.
      roasted urad dal and chilies
    • In the same pan, add ½ more tsp of oil, and when it is hot, add the chopped garlic cloves and roast until it is soft and turns light brown.
      roasting garlic
    • Transfer it to the mixer jar. Allow all the ingredients to cool. Add the coconut, tamarind paste, and salt to the mixer jar and grind it coarsely by adding 3 to 4 tbsp of water. Transfer it to a bowl. If you plan to serve this with idli or dosa, add more water and grind it smooth.
      grinding all the ingredients together
    • In a separate tempering pan, heat the remaining tsp of oil. When the oil is hot, add the mustard seeds and curry leaves. Let the mustard seeds splutter and curry leaves crisp up. Add this to the ground chutney. Serve it warm with rice or idli/dosa.
      kollu chutney served in a small bowl placed on green chutney

    Notes

    • The garlic cloves that I used were pretty big, and it was approx 20 grams. You can use up to 25 grams of garlic cloves. Depending upon the size and taste preference, you can adjust the measure. 
    • Adjust the salt and spices to taste.
    • I used Bydgi variety red chili, and it was mild but gave nice color to the chutney.
    • I highly recommend gingelly oil, but you can use any neutral oil.
    • As I served it with chutney, I added only 4 tbsp of water. If you plan to serve with idli or dosa, you can add ½ to ¾ cup to bring it to pouring consistency and grind the chutney smooth. 
    • Along with garlic cloves, you can add one or two shallots for added flavor. 

    Nutrition

    Calories: 100kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 489mg | Potassium: 43mg | Fiber: 5g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel
    16 shares
    • Share1
    • Tweet
    • Reddit

    Filed Under: Chutneys / Thuvaiyals

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Pesto Mozzarella Sandwich
    • Sweet Corn and Steel Cut Oats Soup
    • Easy Cream Cheese Pasta with Broccoli
    • Aloo Masoor Dal | Potato With Red Lentils
    • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes
    • Kollu Rasam | Horsegram Soup

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com