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Kollu Paruppu Recipe made with horse gram and topped with golden onion tempering

Kollu Paruppu Recipe

A simple and traditional Tamil-style Kollu Paruppu made with horse gram, onion, tomato, garlic, green chilli and tamarind. The cooked kollu is mashed and finished with an onion tempering, making it a comforting side dish for rice.
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Cook Time 15 minutes
Soaking Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 people
Course: 15-Minute Meals, Main Course, Side Dish
Cuisine: Indian, Tamil Nadu
Calories: 160
Ingredients Method Notes

Ingredients
  

For pressure cooking
  • 1 cup kollu (horse gram) - 150 g
  • 1 medium onion roughly chopped
  • 1 medium tomato roughly chopped
  • 3 garlic cloves
  • 2 green chillies
  • Small piece of tamarind
  • 1/4 tsp turmeric powder
  • 1/2 cup water
  • Salt to taste
For Tempering
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1 small onion finely chopped
  • 1 dried red chilli optional

Method
 

  1. Wash the kollu and soak it overnight.
  2. Drain the water and add the kollu to a pressure cooker.
  3. Add onion, tomato, garlic, green chilli, tamarind, turmeric powder and water.
  4. Pressure cook for 4 to 5 whistles until the kollu becomes soft.
  5. Allow the pressure to release naturally.
  6. Reserve the cooked kollu water in a separate bowl.
  7. Mash the cooked kollu and vegetables until soft.
  8. Add the reserved kollu water or normal water as required based on your consistency and simmer for 2 to 3 minutes.
  9. Heat oil in a pan and add mustard seeds.
  10. Add finely chopped onions and sauté until golden brown.
  11. Pour the tempering over the kollu mixture and mix well.
  12. Serve hot with rice and ghee.

Notes

Best Served With: Steamed Rice, Ghee, Potato Roast, Beans Poriyal, Cabbage Poriyal, Appalam, and Kollu Rasam.
Older horse gram may require a few extra whistles.
  • Soaking overnight helps the horse gram cook faster.
  • Adjust water according to your preferred consistency.
  • For a smoother texture, lightly blend the cooked mixture before simmering.
  • Do not discard the kollu wtaer ; it is highly nutritious and flavorful.
  • always discard the water used for soaking the kollu and cook it in fresh water.