Kollu Podi | Horse gram chutney powder

Kollu Podi | Horse gram chutney powder | kollu idli podi | Horse gram podi | horse gram dal powder | horse gram recipe | horse gram powder | ulavalu podi | spiced horsegram powder | kollu paruppu podi with poondu | Horse gram chutney powder with step by step pictures and video recipe. Check out the Horse gram podi recipe. If you like the video pls SUBSCRIBE to my channel. Check out other podi varieties' video

why Kollu podi?

Many times for weekday work/ school lunch we need some quick lunch options. if you make and keep horse gram rice powder, you can prepare a variety rice in less than 5 minutes. Premix powder stays good for months at room temperature. It is also a tasty chutney powder for tiffin items

TIPS TO ROAST RED CHILLI

I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding.

TAMARIND - TIPS TO NOTE

always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won't cook through.

SHELF LIFE OF kollu powder

Cool the podi completely then store it in an airtight container.  You can store the premix at room temperature or in the fridge. Podi stays good for months. Always use a dry and clean spoon for longer shelf life

WILL THE kollu chutney PODI TASTES SPICY?

 I used Andhra and Karnataka red chilli. it gives perfect spice and color to the Andhra -style horse gram powder. Adjust the red chillies according to your spice. My version of kollu  podi is not spicy. It is a kids-friendly spice.

always roast in low flame

Initially heat the oil on medium flame. Always roast on low flame and avoid medium or high flame. Since we roast all the ingredients together it is important to spread well and roast on low flame. 

Can I roast ingredients separately?

yes, if you are not comfortable roasting all ingredients together. Roast them separately 

• kollu
• both dals, red chilli, sesame seed
• garlic and other ingredients 

PULSE THE PODI

I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture adds garlic; grind it to your desired texture.

VARIATION FOR GARLIC horse gram CHUTNEY POWDER

• You can increase Pepper and reduce chilli spice
• Add curry leaves while roasting other ingredients
• coriander seeds can be roasted along with cumin and sesame seeds
• Skip garlic for no garlic  podi
• I used a pre-seasoned cast iron pan. If you are using a regular pan increase the oil

PODI RECIPE COLLECTION 

Ingredients 

1/8 teaspoon oil

1/2 cup horse gram

2 tablespoon chana dal

3 Andhra red chilli

2 tablespoon urad dal

1 Karnataka red chilli

2 tablespoon sesame seeds

1/2 tablespoon cumin seeds

Curry leaves few

1/2 teaspoon pepper

5 garlic 

small piece of tamarind

1 teaspoon asafoetida 

required salt

how to make Kollu idli podi with step-by-step pictures 

• first, add oil to a wide heavy bottomed pan and heat on medium flame

• turn down to low flame

• Furthermore add kollu; mix well and roast for 1 + 1/2 minute

• Add chana dal and urad dal; mix well and roast for 1 minute

• furthermore add red chilli and sesame seeds; mix well and roast for 1 + 1/2 minute

• add pepper, and cumin seeds; mix well and roast for 1 minute

• furthermore, add garlic and curry leaves; mix well and roast until kollu splutter and the dal turns golden brown

• Add tamarind and asafoetida; mix well and turn off the stove

• let it cool in the same pan. Pan heat is enough to roast other ingredients 

• Separate the garlic and transfer the rest to a mixie jar

• Furthermore, add the required salt; pulse 5-6 times.mix well in between pulsing. Avoid grinding

• Finally, add garlic grind  2-3 times or to your desired texture; mix well in between

• cool completely then store in an airtight container

Kollu Podi

horse gram chutney powder

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Ingredients

• 1/8 teaspoon oil
• 1/2 cup horse gram
• 2 tablespoon chana dal
• 3 Andhra red chilli
• 2 tablespoon urad dal
• 1 Karnataka red chilli
• 2 tablespoon sesame seeds
• 1/2 tablespoon cumin seeds
• Curry leaves few
• 1/2 teaspoon pepper
• 5 garlic
• small piece of tamarind
• 1 teaspoon asafoetida
• required salt

Instructions

• first, add oil to a wide heavy bottomed pan and heat on medium flame
• turn down to low flame
• Furthermore add kollu; mix well and roast for 1 + 1/2 minute
• Add chana dal and urad dal; mix well and roast for 1 minute
• furthermore add red chilli and sesame seeds; mix well and roast for 1 + 1/2 minute
• add pepper, and cumin seeds; mix well and roast for 1 minute
• furthermore, add garlic and curry leaves; mix well and roast until kollu splutter and the dal turns golden brown
• Add tamarind and asafoetida; mix well and turn off the stove
• let it cool in the same pan. Pan heat is enough to roast other ingredients
• Separate the garlic and transfer the rest to a mixie jar
• Furthermore, add the required salt; pulse 5-6 times.mix well in between pulsing. Avoid grinding
• Finally, add garlic grind  2-3 times or to your desired texture; mix well in between
• cool completely then store in an airtight container

Video

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Notes

1. I would recommend roasting the red chilli along with other ingredients. Always roast the whole red chilli. if you remove the chilli cap, seeds might turn bitter while roasting. remove the cap just before grinding
2. always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won't cook through
3. Cool the podi completely then store it in an airtight container.  You can store the premix at room temperature or in the fridge. Podi stays good for months. Always use a dry and clean spoon for longer shelf life
4. I used Andhra and Karnataka red chilli. it gives perfect spice and color to the Andhra -style horse gram powder. Adjust the red chillies according to your spice. My version of kollu podi is not spicy. It is a kids-friendly spice
5. Initially heat the oil on medium flame. Always roast on low flame and avoid medium or high flame. Since we roast all the ingredients together it is important to spread well and roast on low flame
6. roast ingredients separately, if you are not comfortable roasting all ingredients together. Roast them separately
7. I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture adds garlic; grind it to your desired texture.

VARIATION FOR GARLIC horse gram CHUTNEY POWDER

1. You can increase Pepper and reduce chilli spice
2. Add curry leaves while roasting other ingredients
   coriander seeds can be roasted along with cumin and sesame seeds
3. Skip garlic for no garlic  podi
4. I used a pre-seasoned cast iron pan. If you are using a regular pan increase the oil

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