Kollu Thogayal is an easy rice accompaniment that can be prepared within 20 minutes. Kollu Thogayal is good for weight loss. Healthy horsegram is often less popular because of the after taste when it is cooked. This thogayal is prepared by sauting horsegram and tastes good. Check out the video and If you like the video pls SUBSCRIBE to my channel
Ever since my childhood days Thogayal is is one of my favorite rice accompaniments. Easy to prepare- tastes delicious. Except Paruppu Thogayal and Channa dal Thogayal most of 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 which I recently started using a lot. Usually I make Rasam and sundal with kollu. Few years back when I was focusing on weight loss my Amma suggested me this Thogayal. It reminded me of Paruppu Thogayal
Ginger gives nice flavour 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.
FEW THOGAYAL VARIETIES POSTED IN TMF,
- Thengai Thogayal
- Paruppu Thogayal
- kothamalli Vidhai Thogayal
- Beetroot thogayal
- Tomato Onion Chutney
- Vengaya Thogayal
- Sutta Kathirikai Chutney
- Zucchini Thogayal
- Mint thogayal
- Chow chow thogayal
Kollu podi can be made the previous night or in the morning. Just before lunch time add some water and mix; Thuvaiyal is ready. If you are planning to keep kollu podi for few days roast the coconut for longer time and podi stays good for weeks.
Check out other Chutey/thogayal in TMF,
- Thengai Thogayal
- Paruppu Thogayal
- kothamalli Vidhai Thogayal
- Beetroot thogayal
- Tomato Onion Chutney
- Vengaya Thogayal
- Sutta Kathirikai Chutney
- Zucchini Thogayal
Horse gram in other languages – Muthira | Kulthi | Ulavalu | Madras gram
Kollu Thogayal | Kollu Thuvaiyal
Instructions
- Add 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 into 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 2/3 times. Let everything cool down
- Transfer the mixture into a mixie jar and grind them into a fine powder without adding water
- Add 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
Notes
- Adjust red Chilli according to your spice level
- If you are planning to keep the kollu podi for few days roast coconut well
- Ginger powder can be used instead of ginger
- Cool Horsegram till they splutter
- Avoid cooking urad dal and kollu together
- Instead of making Thogayal, kollu podi can be eaten as such with rice
- Thogayal stays good for 2/3 days
- Garlic can be used for additional flavor
- curry leaves can be sautéd and added to the thogayal
- Thogayal tend to thickens overtime. If required mix water before serving
- Little Tamarind can be added for the thogayal
- if you are using frozen coconut thaw them before using it for Thogayal
- If you prefer to have this as a chutney increase Water and coconut quantity
Ingredients:
Kollu – 1/3 cup
Oil – 1/4 tsp + few drops
Urad dal whole – 1 tbsp + 1 tsp
Pepper -4
Ginger – 1/2 tbsp
Red Chilli – 1
Hing generous pinch
Salt required
How to make Kollu Thogayal with step by step pictures: :
- Add 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 into 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 2/3 times. Let everything cool down
- Transfer the mixture into a mixie jar and grind them into a fine powder without adding water
- Add 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
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