Kongunadu Kollu Paruppu masiyal | Kollu Kadayal

ByVidya Srinivasan
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Kongunadu Kollu Paruppu masiyal | Kollu Kadayal | Kollu Paruppu Kadaiyal | Kollu Masiyal | kollu paruppu kadayal | horsegram curry | Kollu paruppu masiyal | kollu kadayal  | kongu nattu kollu paruppu kadayal with step-by-step pictures and video recipe. Check out the Kollu Paruppu Kadaiyal If you like the video pls SUBSCRIBE to my channel

Traditional Kollu Paruppu Masiyal served with rice and side dishes.

WHY Kollu Paruppu kadayal

Kollu is a great source of protein, dietary fiber, and essential vitamins and minerals, making it a healthy addition to any diet. It’s also low in fat and calories, making it an excellent option for weight management.

SOAKING horse gram for Kollu Masiyal 

Soaking Kollu overnight is essential for proper cooking. If you cook Kollu without soaking it might cause digestion problem.

Can I skip castor oil 

It helps for proper cooking also aids in digestion so I recommend adding it. If you don’t have castor oil use sesame oil

Delicious Kollu Paruppu Masiyal served with rice and side dishes. Traditional South Indian lentil di.

SHOULD I ADD THE GHEE TEMPERING?

For authentic kongu nattu flavor use sesame  oil. You can use any oil of your choice. Serve it with a dollop of ghee or use ghee for tempering

CAN I SKIP SHALLOTS?

For the best flavorful kongunadu Kollu Kadaiyal use shallots and garlic.

Why crushed coriander seeds?

It gives good kongu Nadu Kollu Paruppu masiyal

Kollu recipes

DAL RECIPES

Ingredients

Pressure cook

1/4 cup horsegram

2 green chilli

1/2 tsp castor oil

2 cups water

1 tomato

2 tbsp onion 

To crush

1 tsp coriander seeds

1/2 tsp cumin seeds

Kollu masiyal

required salt

Turmeric powder

10 small onion

6 garlic

Curry leaves

Red chilli

1 tbsp oil

Vegetarian Kongunadu style Kollu Paruppu Masiyal served with rice and crispy papad.

How to make Kongunadu Kollu Paruppu masiyal with step-by-step pictures

  • First, wash and soak Kollu overnight
  • Add soaked Kollu, water, tomato, onion, green chilli and castor oil; pressure cook for 8 whistles

Healthy Kongunadu style cooked horsegram lentils.

Water being poured into a pot of cooked Kollu Paruppu for masiyal.

Delicious Kollu Paruppu Masiyal being prepared with cooked horse gram and tomatoes in a traditional.

A bowl of Kongunadu-style Kollu Paruppu Masiyal with onions and tomatoes.

Traditional South Indian Kollu Paruppu Masiyal in a stainless steel pot with spices and vegetables.

Kollu Kadayal with spices and castor oil in a traditional cooking pot.

Pressure cooker with 8 whistles for cooking Kollu Kadayal.

  • Check of Kollu is cooked well

Delicious Kollu Kadayal with cooked black gram lentils in a traditional South Indian style.

  • Keep the water aside and mash the cooked Kollu Paruppu 

Cooked horsegram lentil mash in a stainless steel bowl.

Preparing Kollu Kadayal with cooked horse gram in a traditional pan.

  • Crush coriander seeds and cumin seeds

Coriander seeds added to a traditional Kollu Paruppu masiyal preparation.

Raw cumin seeds in a traditional stone grinder for Kollu Paruppu Masiyal.

Traditional Kongunadu style Kollu Paruppu Masiyal served fresh.

  • Add oil and heat

Pouring peanut oil into a pan for Kollu Paruppu Masiyal preparation.

  • Furthermore add crushed mixture, curry leaves; roast 

Curry leaves in a frying pan, ready to enhance the flavor of Kollu Kadayal.

Grinding Kollu Paruppu in a mortar for traditional Kollu Kadayal dish.

Cooking Kollu Kadayal with spices and herbs in a pan.

  • Add garlic, red chilli and small onion; saute well

Preparing Kongunadu-style Kollu Paruppu Masiyal with garlic and spices.

Delicious Kollu Kadayal with garlic, curry leaves, and spices in a black pan.

Sautéed onions and spices for Kollu Kadayal dish.

Cooking Kongunadu Kollu Paruppu Masiyal with onions and spices in a pan.

  • Furthermore, add turmeric powder; mix well

Cooking Kollu Paruppu Masiyal in a pan with onions and spices.

  • Transfer to the Kollu Paruppu 

  • Add salt, water; mash well and serve with a dollop of ghee 

Preparing Kongunadu Kollu Paruppu Masiyal with salt being added.

Traditional South Indian lentil mash with Kollu (horse gram) for a nutritious meal.

Kongunadu Kollu Paruppu Masiyal served with rice, curry, and traditional accompaniments. Authentic S.

Traditional Kollu Paruppu Masiyal served with rice and side dishes.

Kollu kadayal

kollu masiyal
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Ingredients

Pressure cook

  • 1/4 cup horsegram
  • 2 green chilli
  • 1/2 tsp castor oil
  • 2 cups water
  • 1 tomato
  • 2 tbsp onion

To crush

  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds

Kollu masiyal

  • required salt
  • Turmeric powder
  • 10 small onion
  • 6 garlic
  • Curry leaves
  • Red chilli
  • 1 tbsp oil

Instructions

  • First, wash and soak Kollu overnight
  • Add soaked Kollu, water, tomato, onion, green chilli and castor oil; pressure cook for 8 whistles
  • Check of Kollu is cooked well
  • Keep the water aside and mash the cooked Kollu Paruppu
  • Crush coriander seeds and cumin seeds
  • Add oil and heat
  • Furthermore add crushed mixture, curry leaves; roast
  • Add garlic, red chilli and small onion; saute well
  • Furthermore, add turmeric powder; mix well
  • Transfer to the Kollu Paruppu
  • Add salt, water; mash well and serve with a dollop of ghee
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Delicious Kollu Paruppu Masiyal served with rice and crispy snacks. Traditional South Indian lentil.

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