Kollu Puli Kuzhambu Recipe - Horsegram In A Tangy Gravy
A diabetic friendly Tamil Nadu recipe with s horse dal (kollu/ kulith), shallots - 100 for chutney + 100 for the kuzhambu, tomato. Ready in 1h 20m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
30 steps- 1
To begin making the Kollu Puli Kuzhambu, soak horse gram dal in a sufficient amount of water for a couple of hours
s horse dal (kollu/ kulith)(100 gram)shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)tamarind water(2 cups) - 2
After 2 hours, pressure cook horse gram along with 1 chopped tomato, salt and the required water
s horse dal (kollu/ kulith)(100 gram)tomato(1)salt - according to your tastetamarind water(2 cups) - 3
Pressure cook for 4 whistles, turn the heat to low and simmer for 20 minutes
- 4
Turn off the heat, allow the pressure to release naturally
- 5
Once the pressure has released naturally, open the pressure cooker and drain the horse gram and set aside
s horse dal (kollu/ kulith)(100 gram) - 6
Reserve the water for the gravy
tamarind water(2 cups) - 7
Place a heavy bottomed pan on low heat and add 1 teaspoon oil
- 8
Once the oil is hot, add peppercorns, cumin seeds, coriander seeds and 5 dry red chillies
tablespoons coriander (dhania) seeds(2)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1 teaspoon)mustard seeds(1 teaspoon) - 9
Roast all the ingredients for 4 to 6 minutes, until you can smell the aroma of the spices
- 10
Once they are roasted, add few curry leaves, peeled shallots, grated coconut, garlic and continue to saute till the onions become soft
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)fresh coconut - grated(1/2 cup)cloves garlic(5)sprig curry leaves(2) - 11
Add in the cooked horse gram with tomato
s horse dal (kollu/ kulith)(100 gram)tomato(1) - 12
Stir all the ingredients well and turn off the flame
- 13
Allow the ingredients to cool and grind to chutney consistency with adequate salt
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)salt - according to your taste - 14
Kollu chutney or horse gram chutney is ready
s horse dal (kollu/ kulith)(100 gram)shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 15
The process of making this to a puli kuzhambu starts from here
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 16
This chutney is the base for the Puli Kuzhambu
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 17
To make the Puli Kuzhambu, in a bowl, add the prepared tamarind water, the ground kollu tomato chutney along with the water it was cooked in
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)tomato(1)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)tamarind water(2 cups) - 18
The kuzhambu should be thin
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 19
Slice the remaining shallots and break the remaining chillies into pieces
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 20
In an earthenware pot, add 2 teaspoon of oil and add the shallots, broken red chillies, turmeric powder and asafoetida
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)asafoetida (hing)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 21
Alternatively if you do not have an earthenware pot, use can make it in a saucepan
- 22
Once the onion turns pink, add the tamarind horse gram kuzhambu mixture and simmer for 15 minutes till the gravy thickens and raw smell of tamarind goes
s horse dal (kollu/ kulith)(100 gram)shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)tamarind water(2 cups) - 23
Meanwhile in a tadka or tempering pan, add a teaspoon of oil
- 24
Once the oil is hot, add mustard seeds
tablespoons coriander (dhania) seeds(2)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 25
Add 2 finely chopped shallots and fry till they are golden brown
shallots - 100 for chutney + 100 for the kuzhambu(200 grams) - 26
Now add the curry leaves and turn off the tadka pan
sprig curry leaves(2) - 27
Pour the tempering over the Kollu Puli Kuzhambu and turn off the heat
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 28
Your tangy Kollu Puli Kuzhambu is ready to be served
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)salt - according to your taste - 29
Serve Kollu Puli Kuzhambu along with hot Steamed Rice, Carrot Poriyal and Elai Vadam for a comforting weekday lunch
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 30
You can also serve Kollu Puli Kuzhambu along with Ragi Mudde for a super healthy lunch for Diabetics
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)
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Kollu Puli Kuzhambu Recipe - Horsegram In A Tangy Gravy
A diabetic friendly Tamil Nadu recipe with s horse dal (kollu/ kulith), shallots - 100 for chutney + 100 for the kuzhambu, tomato. Ready in 1h 20m, serves 6.
Curated byKavya Sharma🇮🇳
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Directions
30 steps- 1
To begin making the Kollu Puli Kuzhambu, soak horse gram dal in a sufficient amount of water for a couple of hours
s horse dal (kollu/ kulith)(100 gram)shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)tamarind water(2 cups) - 2
After 2 hours, pressure cook horse gram along with 1 chopped tomato, salt and the required water
s horse dal (kollu/ kulith)(100 gram)tomato(1)salt - according to your tastetamarind water(2 cups) - 3
Pressure cook for 4 whistles, turn the heat to low and simmer for 20 minutes
- 4
Turn off the heat, allow the pressure to release naturally
- 5
Once the pressure has released naturally, open the pressure cooker and drain the horse gram and set aside
s horse dal (kollu/ kulith)(100 gram) - 6
Reserve the water for the gravy
tamarind water(2 cups) - 7
Place a heavy bottomed pan on low heat and add 1 teaspoon oil
- 8
Once the oil is hot, add peppercorns, cumin seeds, coriander seeds and 5 dry red chillies
tablespoons coriander (dhania) seeds(2)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1 teaspoon)mustard seeds(1 teaspoon) - 9
Roast all the ingredients for 4 to 6 minutes, until you can smell the aroma of the spices
- 10
Once they are roasted, add few curry leaves, peeled shallots, grated coconut, garlic and continue to saute till the onions become soft
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)fresh coconut - grated(1/2 cup)cloves garlic(5)sprig curry leaves(2) - 11
Add in the cooked horse gram with tomato
s horse dal (kollu/ kulith)(100 gram)tomato(1) - 12
Stir all the ingredients well and turn off the flame
- 13
Allow the ingredients to cool and grind to chutney consistency with adequate salt
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)salt - according to your taste - 14
Kollu chutney or horse gram chutney is ready
s horse dal (kollu/ kulith)(100 gram)shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 15
The process of making this to a puli kuzhambu starts from here
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 16
This chutney is the base for the Puli Kuzhambu
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 17
To make the Puli Kuzhambu, in a bowl, add the prepared tamarind water, the ground kollu tomato chutney along with the water it was cooked in
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)tomato(1)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)tamarind water(2 cups) - 18
The kuzhambu should be thin
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 19
Slice the remaining shallots and break the remaining chillies into pieces
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 20
In an earthenware pot, add 2 teaspoon of oil and add the shallots, broken red chillies, turmeric powder and asafoetida
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)asafoetida (hing)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 21
Alternatively if you do not have an earthenware pot, use can make it in a saucepan
- 22
Once the onion turns pink, add the tamarind horse gram kuzhambu mixture and simmer for 15 minutes till the gravy thickens and raw smell of tamarind goes
s horse dal (kollu/ kulith)(100 gram)shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)tamarind water(2 cups) - 23
Meanwhile in a tadka or tempering pan, add a teaspoon of oil
- 24
Once the oil is hot, add mustard seeds
tablespoons coriander (dhania) seeds(2)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 25
Add 2 finely chopped shallots and fry till they are golden brown
shallots - 100 for chutney + 100 for the kuzhambu(200 grams) - 26
Now add the curry leaves and turn off the tadka pan
sprig curry leaves(2) - 27
Pour the tempering over the Kollu Puli Kuzhambu and turn off the heat
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 28
Your tangy Kollu Puli Kuzhambu is ready to be served
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)salt - according to your taste - 29
Serve Kollu Puli Kuzhambu along with hot Steamed Rice, Carrot Poriyal and Elai Vadam for a comforting weekday lunch
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10) - 30
You can also serve Kollu Puli Kuzhambu along with Ragi Mudde for a super healthy lunch for Diabetics
shallots - 100 for chutney + 100 for the kuzhambu(200 grams)dry red chillies - 5 for the chutney + 5 for the kuzhambu(10)
Rate this recipe
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