Horse Gram Recipe – Authentic Tamil Nadu Kollu Kuzambu with Tamarind

Last Updated on 2 months by Neha Deshmukh

Horse Gram Recipe – Authentic Tamil Nadu Kollu Kuzambu with Tamarind

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a traditional Tamil Nadu Kollu Kuzambu (Horse Gram Tamarind Stew). This isn’t just a dish; it’s a taste of home, a comforting hug in a bowl, and something my grandmother always made when we needed a little extra nourishment. It’s surprisingly easy to make, packed with flavour, and incredibly good for you. Let’s get cooking!

Why You’ll Love This Recipe

This Kollu Kuzambu is more than just delicious. It’s a powerhouse of nutrients, especially thanks to the humble horse gram. It’s warming, comforting, and perfect for a cozy weeknight dinner. Plus, the tangy tamarind and aromatic spice blend create a flavour profile that’s both unique and incredibly satisfying. You’ll love how easily it comes together, and the incredible depth of flavour you get with minimal effort.

Ingredients

Here’s what you’ll need to make this authentic Kollu Kuzambu:

• 1.5 teaspoon Kollu (Horse gram)
• 1 teaspoon Tamarind (tightly packed)
• 2 Tomato
• 6 Garlic flakes
• 1 teaspoon Black pepper
• 1 teaspoon Cumin seeds
• 1 sprig Curry leaves
• ?? teaspoon Turmeric
• 1 tablespoon Coriander leaves (chopped)
• Salt, to taste
• 1.5 teaspoon Coriander seeds
• 1 Red chilli
• 1 teaspoon Oil or ghee
• ?? teaspoon Mustard seeds
• 1 pinch Asafoetida (hing)
• 3 cups Water (plus extra for soaking tamarind)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your Kuzambu turns out just right:

• Kollu/Horse Gram: This little legume is a nutritional superstar! It’s packed with protein, iron, and fiber. In Tamil Nadu, it’s traditionally used in winter to provide warmth and energy. You can find it at Indian grocery stores, or online.
• Tamarind: The sourness of tamarind can vary. Start with 1 teaspoon and adjust to your liking. Some people prefer a more pronounced tang, while others like it milder. I usually use a good quality tamarind paste for convenience.
• Spice Blend: We’re making our own spice blend here for that authentic South Indian flavour. Don’t skip this step – it really makes a difference! The combination of coriander, cumin, and red chilli is classic.
• Oil/Ghee: Ghee adds a lovely richness and aroma to the Kuzambu. If you’re looking for a lighter option, you can use any cooking oil. I personally love the flavour of sesame oil in this dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in ?? cup of hot water for about 20 minutes. Once softened, squeeze out all the juice and set it aside. This is your souring agent, so make sure you get every last drop!
2. Roughly chop the tomatoes and give them a good mash in a bowl. Add a splash of water if they’re a little dry. We want a slightly chunky consistency.
3. Now, let’s toast the spices! In a dry pan, dry roast the horse gram, coriander seeds, and red chilli until they become fragrant and slightly golden. This step really wakes up the flavours.
4. Once cooled, grind the roasted spices with black pepper, cumin seeds, and curry leaves into a fine powder. A spice grinder or a small blender works best for this.
5. Heat the oil or ghee in a kadai (or a deep pan). Add the mustard seeds and let them splutter. Then, add a pinch of asafoetida.
6. Add the ground spice powder, turmeric, and crushed garlic to the kadai. Sauté for about 30 seconds until fragrant. Be careful not to burn the spices!
7. Mix in the mashed tomatoes and cook for about 2 minutes, stirring occasionally. This helps them break down and release their flavour.
8. Pour in the tamarind extract, 3 cups of water, and salt. Bring the Kuzambu to a boil, then reduce the heat and simmer for about 5 minutes.
9. Finally, garnish with fresh coriander leaves and serve hot with steamed rice. Trust me, you won’t be able to stop at one bowl!

Expert Tips

• Don’t be afraid to adjust the spice level to your liking. Add more red chillies for a spicier Kuzambu.
• For a smoother Kuzambu, you can blend the tomato mixture before adding it to the pan.
• Make sure to scrape the bottom of the pan while sautéing the spices to prevent them from sticking and burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure you use oil instead of ghee.
• Spice Level Adjustment: If you prefer a milder flavour, reduce the amount of red chilli. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: In some parts of Tamil Nadu, people use different types of tamarind, like dried kodampuli, for a unique flavour.
• Festival Adaptations: This Kuzambu is often made during Pongal and Makar Sankranti as part of the festive meal.

Serving Suggestions

Kollu Kuzambu is best served hot with a generous portion of steamed rice. It also pairs well with roti or appam. A side of papadums or a simple vegetable stir-fry completes the meal perfectly.

Storage Instructions

Leftover Kuzambu can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for longer storage.

FAQs

What are the health benefits of horse gram/kollu?

Horse gram is incredibly nutritious! It’s a great source of protein, fiber, iron, and calcium. It’s known to aid digestion, boost immunity, and even help manage diabetes.

Can I use pre-made sambar powder instead of grinding the spices?

While you can use sambar powder, it won’t have the same authentic flavour. Grinding your own spices is highly recommended for the best results.

What is the best way to extract tamarind juice?

Soaking the tamarind in hot water is the easiest way to extract the juice. Make sure to squeeze the pulp well to get every last drop of flavour.

Can this kuzambu be made ahead of time?

Absolutely! In fact, the flavours develop even more when it sits for a while. It’s a great dish to make ahead for a busy weeknight.

What is asafoetida (hing) and can I omit it?

Asafoetida has a pungent aroma, but it adds a unique flavour to Indian dishes. If you don’t have it, you can omit it, but it will slightly alter the taste.