Horse gram offers myriad health benefits ranging from relief from menstrual irregularities to detoxification to reliving colic to easing water retention to weight management. This is reflected in the way Indian households have accepted this wonder gram in their daily cooking. Kollu rasam, kollu avial, kollu porial, hurali saaru, ghashis, chutney powder, chutneys, idli, kichdi, and the list goes on..
Horse gram offers a very characteristic flavour to rasams and chutneys.
I have tried to post here a very simple chutney recipe which I have with chapathi/ akki rotti/ steamed rice.
- Ease - Very easy
- Preparation time - 5 minutes
- Cooking time - 15 minutes
- Horse gram - 1 cup
- Grated raw coconut - 3/ 4 cup
- Green chillies - 5
- Lemon juice - 1/2 spoon
- Methi - 1/2 spoon
- Asafoetida - 2-3 grains
- Jaggery - 1 small bit
- Curry leaves - 1 sprig
- Corriander - 2 sprigs
- Urad dal - 1/2 spoon
- Mustard seeds - 1.2 spoon
- Oil - 1 spoon
- Salt to taste
- Roast horse gram under medium flame in a heavy bottomed wok/kadai till aroma wafts and the gram looks glistening. Keep aside
- Add 1/4 spoon oil into the same wok, fry asafoetida followed by fenugreek and roast till reddish brown, add chillis, corriander and fry for a minute and keep aside.
- Prepare tempering/seasoning - heat 3/4 spoon of oil in the same kadai, add mustard seeds, after mustard crackles add urad dal and roast till golden, add curry leaves and fry for a minute and close the fire
- Grind, roasted horse gram, salt, jaggery, roasted methi, chilly, coriander and grated coconut to a coarse paste using very little water.
- Squeeze in 1/2 spoon lemon juice and add seasoning
- A variant with garlic will also taste good, avoid fenugreek and asafoetida in this variant
- Try this as a spread on bread