KONGU TRADITIONAL KOLLU PARUPPU & KOLLU RASAM

Horse gram lentils are packed with rich sources of Protein, Calcium, low fat contents and goodness of antioxidants.

Indeed,  these humble lentils are the staple food for Horses and hence the name.

In tamil, it is known as Kollu. In Telegu, it is termed as Ulavalu. It is called as Kulthi or Hulthi

In Hindi. In Kannada, it is named as Humble. Gahat In Nepal, Muthira In Malayalam. Hulaga In Marathi.

Its Scientific  is Macrotyloma uniflorum.

Horsegram lentils are unprocessed and it is diabetic friendly food.

In Ayurveda, it is very good for diuretic properties. Horsegram is very effective in the treatment of removal of Kidney stones.

Horsegram Rasam promises an immediately relief and immunity to Cough, Cold and Conjestion.

Horsegram contains  high source of Calcium, Iron and protein and hence it is good for bone health. 

Consumption of horsegram soup or rasam during winter days generates warmness in the body.

Highlights of Horsegram:

Horsegram has its own and unique wellness incentives as follows...

** treats asthma, bronchitis, urinary problems, Jaundice, peptic ulcer, haemorrhoids and even menstrual problems.

** The astringent properties of horse gram treats skin problems and clean the skin by applying facial packs.

**The lentils reduces the risk of diabetes glycemic index, by slowing down carbohydrate digestion  and reduce the insulin.

** They are acting as fat burners. They reduce the LDL and increases the HDL CHOLESTEROL.

** Horse gram Improve sperm count.

** Horse gram are the power house of flavanoids and polyphenols. They are eleminating free radicals from causing injury to Kidney cells and protecting the liver functions.

The regular Consumption of horse gram is the best remedy of kidney disorders.

 

Do refer the video tutorials for clear ideas.

Here are two best Kongu style recipes at a time.

How to make Kollu chutney or Thuvayal? This recipe involves into 4 steps.

STEP one:

Ingredients:

Horsegram 100 gm

Water as needed 350 ml

Castor oil 3 drops

Procedure:

Wash the Horsegram and transfer the drained lentils in Pressure cooker.

Add water 350 ml and 3 drops of Castor oil 

Pressurecook until five whistles.

Set aside to cool down.

Open and strain the lentils from the chocolate coloured extract. Set aside.

Soak Gooseberry sized Tamarind in 100 ml water for 15 minutes.

Step two:

Ingredients:

Groundnut oil 2 tbsp 

Red Chillies 3 pcs

Coriander seeds 2 tsp

Cumin seeds 1 tsp

Pepper seeds 1/2 tsp

Shallots one bowl

Curry leaves 15-20 pcs

Asafoetida two pinches

Cooked and strained lentils 1 tbsp

Rock salt 3/4 tsp

Procedure:

Heat the pan with oil.

Throw red chillies, coriander seeds, cumin seeds, Pepper one by one on low heat

Saute for a while.

Add Shallots and Curry leaves 

Saute until the shallots turn translucent. 

Add Curry leaves 

Saute for a while.

Sprinkle Asafoetida optional 

Add strained lentils 1 tbsp

Set aside to cool down

Transfer all the sauteed ingredients to the mixer jar.

Add 1 tbsp cooked lentils with sauteed ingredients.

Set aside the remaining lentils

Grind until coarse texture.

Take out 2 tbsp coarse paste and add to the strained chocolate coloured lentils-extract.

Add remaining lentils to the coarse paste.

Add rock salt.

Grind again for 2 seconds.

Kollu Chutney done.

Next we are going to make Rasam.

How to make Rasam?

Here it is..

Mix the coarse paste to combine with lentils extract.

Add one more cup of water.

Heat a wok on medium heat with Gingelly oil  1 tbsp.

Add Mustard seeds 1/2 tsp.

Once the seeds start crackling, add crushed 2 tbsp Shallots, curry leaves and one slit red Chilly

Add turmeric 1/2 tsp

Throw some Coriander greens. 

Saute for a while

Add chopped tomato.

Saute until mushy 

மச் the Tamarind soaked in water and strain the extract from Tamarind directly into the wok.

Mix to strain completely. 

Add 3/4 tsp Rock salt

Add one tsp jaggery powder

Give good stirs to combine.

Turn off the heat once the Rasam contents are about to boil.

It's done!

Serve Kollu chutney and Kollu rasam with hot steamed Rice.

One tsp Desi ghee/cow ghee enhances the taste of Kollu chutney