Kollu Kozhambu | Horse Gram Curry

Ingredients

• 1 cup Horsegram
• 1 tbsp Black peppercorns
• 13 unit/count Garlic cloves
• 1.5 tbsp Coriander powder
• 2 tsp Kashmiri chili powder
• 1 unit/count Onions
• 2 tbsp Toor Dal
• 1 sprig Curry leaves
• 1 tsp Tamarind paste
• 1 tsp Mustard seeds
• 1 tsp Fennel seeds
• 3 tbsp Cooking oil
• 1 tsp Salt (Adjust to taste)
• 2 cups Water (For cooking and diluting tamarind paste)

Instructions

1. 1Soak the horse gram overnight for approximately 12 hours. Pressure cook it for about 14 whistles. Allow it to cool and reserve the cooking water.
2. 2In a pan, dry roast toor dal, black peppercorns, 6-7 garlic cloves, and sliced onions until the pepper is cooked and the raw aroma of the toor dal, garlic, and onions dissipates, approximately 4-5 minutes.
3. 3Once cooled, transfer the roasted ingredients to a mixer jar. Add a little water and grind to a fine paste.
4. 4Heat a Kadai and add 2-3 tablespoons of cooking oil. Add mustard seeds, fennel seeds, 7 garlic cloves, and curry leaves. Fry for about a minute until aromatic.
5. 5Add the ground paste to the Kadai with the tempering. Pour in the reserved horse gram cooking water. Increase the heat and bring to a boil.
6. 6Stir in Kashmiri chili powder, coriander powder, salt, and tamarind paste diluted in water. Mix well and cook for 7-8 minutes until the raw aroma dissipates.
7. 7Mash the cooked horse gram and add it to the gravy. Cook for an additional 4-5 minutes. Serve the Kollu Kozhambu hot with rice.