Kollu Thogayal | Kollu Thuvaiyal

Kollu Thogayal, Kollu Thuvaiyal, Horse gram Thogayal recipe in Tamil, Healthy weightloss recipe, horse gram chutney recipe with step-by-step pictures and video. Check out the Kollu Thogayal video and If you like the video pls SUBSCRIBE to my channel.

Kollu Thogayal is an easy rice accompaniment that can be prepared within 20 minutes. Kollu Thogayal is good for weight loss. Healthy horse gram is often less popular because of the aftertaste when it is cooked. This thogayal is prepared by sauting horse gram and tastes good.

Ever since my childhood days Thogayal is is one of my favorite rice accompaniments. Easy to prepare- tastes delicious. Except for Paruppu Thogayal and Channa dal Thogayal, most of the Thogayal varieties have urad dal but based on the key ingredients each Thogayal tastes differently. 

Recently I have started including protein in my every day diet. Among all the lentils, kollu is one ingredient I recently started using. Usually, I make Rasam and sundal with kollu. A few years back when I was focusing on weight loss my Amma suggested to me this Thogayal. It reminded me of Paruppu Thogayal 

Ginger gives a nice flavor to the kollu Thogayal. Though Horse gram is used for the Thogayal no need to soak it. Kollu Thogayal can be instantly prepared. It takes less than 10 minutes for cooking. Thogayal needs about 10 minutes resting to cool down and within 30 minutes healthy rice accompaniment is ready, If you are preparing Kollu Thogayal for lunch.

Kollu podi can be made the previous night or in the morning. Just before lunchtime add some water and mix; Thuvaiyal is ready. If you are planning to keep kollu podi for a few days roast the coconut for a longer time and the podi stays good for weeks. 

https://youtu.be/MHAImpksbCg  

Horse gram  in other languages -  Muthira | Kulthi | Ulavalu |  Madras gram

Other Thogayal recipes 

Kollu rasam

Kollu Thogayal | Kollu Thuvaiyal

Kollu Thogayal is a easy rice accompaniment that can be prepared within 20 minutes. Kollu Thogayal is good for weight loss.

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Course: Thogayal

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Kollu - ⅓ cup
• Oil - ¼ teaspoon + a few drops
• Urad dal whole - 1 tablespoon + 1 tsp
• Pepper -4
• Ginger - ½ tbsp
• Red Chilli - 1
• Hing generous pinch
• Salt required

Instructions

• Add a few drops of oil, urad dal, pepper, and red Chilli. Sauté till the dal turns golden brown
• Add ginger and give a quick sauté
• Transfer the sautéd mixture to a plate and let it cool down
• In the same pan add oil and kollu;sauté
• Cook till the kollu splutter. Switch off
• Add coconut and stir ⅔ times. Let everything cool down
• Transfer the mixture into a mixie jar and grind them into a fine powder without adding water
• Add a generous pinch of hing and required salt
• Pulse once and transfer into a wide bowl
• Add little water and mix well. Make a thick Thogayal

Video

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Notes

1. Adjust red Chilli according to your spice level
2. If you are planning to keep the kollu podi for few days roast coconut well 
3. Ginger powder can be used instead of ginger
4. Cool Horsegram till they splutter 
5. Avoid cooking urad dal and kollu together
6. Instead of making Thogayal, kollu podi can be eaten as such with rice
7. Thogayal stays good for ⅔ days 
8. Garlic can be used for additional flavor 
9. curry leaves can be sautéd and added to the thogayal
10. Thogayal tends to thicken over time. If required mix water before serving
11. Little Tamarind can be added for the thogayal
12. if you are using frozen coconut thaw them before using it for Thogayal 
13. If you prefer to have this as a chutney increase Water and coconut quantity 

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Ingredients:

Kollu - ⅓ cup

Oil - ¼ teaspoon + a few drops

Urad dal whole - 1 tablespoon + 1 tsp

Pepper -4

Ginger - ½ tbsp

Red Chilli - 1

Hing generous pinch

Salt required

How to make Kollu Thogayal with step-by-step pictures: :

• Add a few drops of oil, urad dal, pepper, and red Chilli. Sauté till the dal turns golden brown

• Add ginger and give a quick sauté

• Transfer the sautéd mixture to a plate and let it cool down
• In the same pan add oil and kollu;sauté

• Cook till the kollu splutter. Switch off
• Add coconut and stir ⅔ times. Let everything cool down

• Transfer the mixture into a mixie jar and grind them into a fine powder without adding water

• Add a generous pinch of hing and required salt
• Pulse once and transfer into a wide bowl
• Add little water and mix well. Make a thick Thogayal