Authentic Horse Gram Recipe – Kollu with Coconut & Spices

Last Updated on 3 months by Neha Deshmukh

Authentic Horse Gram Recipe – Kollu with Coconut & Spices

Introduction

There’s just something so comforting about a warm, flavorful bowl of kollu (horse gram), especially on a chilly evening. This recipe is a hug in a bowl, honestly! I remember my grandmother making this for me when I was little, and the aroma would fill the entire house. It’s a dish that’s deeply rooted in South Indian cuisine, and I’m so excited to share my version with you. It’s packed with flavour, incredibly nutritious, and surprisingly easy to make.

Why You’ll Love This Recipe

This horse gram recipe isn’t just delicious; it’s a powerhouse of goodness! It’s a fantastic source of protein, fiber, and iron. Plus, the combination of coconut and spices creates a truly unique and satisfying flavour profile. It’s a little different from your everyday dal, and that’s what makes it so special. You’ll love how warming and nourishing this dish is.

Ingredients

Here’s what you’ll need to create this delightful horse gram curry:

• 1 cup Muthira/Kollu/Kanam/Horse Gram/Indian Brown lentils
• 1 cup Onion (chopped finely)
• 1 cup Coconut (grated)
• 1 tablespoon Garlic (minced)
• 1 teaspoon Red chili powder (adjust to taste)
• 1 teaspoon Cumin Powder
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Mustard seeds
• 1 tablespoon Urad dal/split black gram
• 2 Red chilies (broken into pieces)
• 1 teaspoon Turmeric powder
• 1 tablespoon Coconut oil
• 3 cups Water
• 2 sprigs Curry leaves

Ingredient Notes

Let’s talk ingredients! Horse gram, also known as kollu or kanam, is a real superfood. It’s fantastic for boosting energy and is often used in Ayurvedic medicine.

Did you know horse gram has different names depending on where you are in India? It’s called muthira in some regions, and kollu is common in South India.

We’re using coconut oil here because it adds a beautiful, subtle sweetness and aroma that complements the spices perfectly. It’s a staple in South Indian cooking! You can measure about 15ml for one tablespoon.

Don’t be shy with the curry leaves – they add a lovely fragrance and flavour. And feel free to adjust the red chili powder to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the horse gram overnight in plenty of water. This helps it cook faster and makes it easier to digest.
2. Drain the soaked horse gram and transfer it to a pressure cooker. Add 3 cups of water and cook for 4-5 whistles. Once the pressure releases naturally, set it aside.
3. Now, let’s make the tempering! Heat the coconut oil in a pan over medium heat. Add the mustard seeds, urad dal, and red chilies. Wait until the mustard seeds start to splutter – that’s when you know it’s ready.
4. Add the chopped onion, garlic, and green chili to the pan. Fry for about 4-5 minutes, or until the onions turn golden brown.
5. Time to add the cooked horse gram! Mix it well with the tempering. Add the turmeric powder and salt, and cook for another 2-3 minutes.
6. Finally, stir in the grated coconut, cumin powder, and red chili powder. Combine everything well and cook for 2 more minutes.
7. Garnish with fresh curry leaves. Serve hot with rice and your favourite gravy!

Expert Tips

Want to make this recipe even better? Here are a few tips I’ve learned over the years:

• Perfectly Cooked Horse Gram: Don’t overcook the horse gram, or it will become mushy. 4-5 whistles in a pressure cooker usually does the trick, but cooking times can vary. Check for tenderness – it should be soft but still hold its shape.
• Tempering Consistency: The tempering is key to the flavour! Make sure the mustard seeds splutter before adding the onions. This releases their aroma and flavour.
• Spice Balance: Taste as you go and adjust the spice levels to your liking. If you prefer a milder flavour, reduce the amount of red chili powder.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• My Family’s Touch: My aunt always adds a squeeze of lime juice at the end for a little extra zing. It’s delicious!
• Spicy Kick: For a real heat boost, add a finely chopped green chili along with the onions.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ teaspoon.
• Medium: Use 1 teaspoon of red chili powder (as per the recipe).
• Hot: Add an extra ½ teaspoon of red chili powder or a finely chopped green chili.

Festival Adaptations

Horse gram is often enjoyed during Pongal and Makar Sankranti in South India. It’s considered an auspicious food during these festivals.

Serving Suggestions

This horse gram curry is incredibly versatile.

• It pairs beautifully with a simple steamed rice.
• You can also serve it with roti or chapati.
• A flavourful gravy, like a tomato-based curry or a coconut-based stew, complements it perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

• Is horse gram difficult to digest? Soaking the horse gram overnight helps make it easier to digest. Cooking it thoroughly is also important.
• How do I know if horse gram is cooked properly? The horse gram should be soft and tender but still hold its shape.
• Can I use a different oil instead of coconut oil? You can, but coconut oil really adds a unique flavour. If you prefer, you can use vegetable oil or ghee.
• What are the health benefits of horse gram? Horse gram is a great source of protein, fiber, iron, and antioxidants. It’s known for boosting energy and aiding digestion.
• Can I skip soaking the horse gram? While not essential, soaking significantly reduces cooking time and improves digestibility. If you skip soaking, you’ll need to cook it for a longer time.