In a South Indian household, you would be amazed to see the Podi Varieties that we make and stock. Podi is made with a plethora of ingredients like Curry leaves, sesame seeds, Paruppu or mixed dals etc. One such Podi variety is the Kollu Podi or Spiced Horsegram Powder. It is also known as Ulava Podi.
Podi is a great way to incorporate some amount of protein to the diet. Although, the quantity may not be large enough to fix our daily requirement, it is a great start.
Podi Sadam is served first along with vegetables or Kootu and/or papadam. A tbsp of Podi and Ghee or sesame oil is poured over hot steamed rice. It is then mixed and eaten. Rest of the rice is then eaten with Sambar, Rasam or Mor Kuzhambu.
Podi (any variety) was always made in South Indian homes as more of “convenience foods”. Those were the days when fancy food ordering apps did not exist. When one was tired and in no mood to cook – Out came the Podi dabba {box}
The podi always comes handy during emergencies. Till date, this is my go to option when we reach home after a long travel and/or on days when I simply open the refrigerator door and wonder what to cook.
About Kollu Podi
- Kollu Podi or Spiced Horsegram powder is a recipe that takes just 30 minutes from start to finish and can be enjoyed for Main Course with Suda Suda Sadam or Piping hot Rice, a generous drizzling of ghee and/or nalla ennai.
- This is a great way of including Horsegram as part of your diet, especially kids. The combination of 1 tbsp Podi + 2 tsp ghee over a cup of steamed rice is heavenly.
- It can be ground and stored for months together in a refrigerator. Can be carried while travelling to mix with steamed rice.
- The ingredients for making the podi are easily available in your kitchen pantry.
- Shelf life of Kollu podi is couple of months in a refrigerator.
- Many add garlic to this recipe and / or curry leaves but I still prefer my Mother’s recipe which is strictly No Onion No Garlic.
Growing up, as kids, we hated the idea of eating Horsegram and ran away from the very thought of Kollu Rasam being made at home. As adults, we now consume Horsegram regularly as part of our diet. Thanks to better understanding of the ingredient, its umpteen health benefits and learning delicious ways to incorporate it in our daily diet.
Delicious Ways to Incorporate Horsegram or Kollu in your diet
You can try the below mentioned recipes, which are delicious recipes that encourage consumption of Horsegram. The post also provides a lot of information on health benefits of consuming this ingredient.
- Kollu Idli or Horsegram Idli – Made at home once in a fortnight, we absolutely adore the soft spongy idlis with some Molagapodi and or Spicy Tomato Chutney.
- Horsegram Adai – Savory Pancakes made with a variety of lentils and rice, this is an extremely filling breakfast option.
- Kollu Paniyaram – Using the Adai batter, one can dish out paniyarams or appe. Try and grate some vegetables, add to the batter and pack it for your kids lunch box.
Ingredients and Step By Step Process to make Kollu Podi
- Roast all the ingredients separately with few drops of oil.
- Ensure the flame is low, especially for horsegram as it needs to roast well.
- How do you know if Horsegram has roasted? – You would hear a light popping sound.
- I have used Urad Dal and Chana Dal both. Both the dals helps mask the earthy taste of the Kollu or Horsegram.
- The heat comes from the Pondi Chillies used. I don’t opt for chilli varieties that add colour to the podi. Kollu Podi traditionally resembles sand colour only.
Kollu Podi / Spiced Horsegram Powder
Ingredients
- 1 cup Kollu or Horsegram 1 cup is 200 ml
- 1/3 cup Urad Dal
- 1/3 cup Chana Dal
- 8 nos Whole Red Chillies I have used spicy Pondi Chillies
- 1/4 tsp Hing or Asafoetida skip for gluten free version but highly recommended for authentic taste and digestion
- Oil – Few drops to Roast the ingredients as required I have used sesame oil
- Salt to taste
Instructions
- Heat a pan, add the Horsegram, few drops of oil and roast until you hear a popping sound. Note – It would turn darker in colour as it roasts, ensure the flame is low and you follow this process slowly to avoid burning. Once roasted, keep the contents aside for cooling.
- In the same pan, roast the urad dal and the chana dal separately with few drops of oil.
- Now roast the chillies for a couple of seconds and keep aside.
- Wait until 5 mins for the above ingredients to cool and then grind them in a mixer grinder jar to a smooth powder along with hing and salt to taste.
- Store this Kollu Podi in a clean and dry glass jar with a lid.
Notes
- Shelf life of this Podi in a refrigerator is atleast a couple of months. However, we tend to make a small batch.Â
- Add salt and hing while grinding (only after the ingredients have cooled slightly).
- This podi is meant to be mixed for rice but you can also consume it with breakfast like Idli, Dosa and/or Uttapam.Â
Taking this recipe to the A to Z challenge this month wherein we choose to cook with key ingredients Alphabetically. This month it was time for Alphabet ‘H’ and I chose my key ingredient ‘Horsegram’ to make a delicious South Indian Podi Recipe.
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Thank you for visiting
Vidya Narayan
The Girl Next Door
15 Jul 2019Amma makes this Kollu Podi, and all of us at home absolutely love it. It’s a great way to include horsegram in one’s diet, as you have said in your post.
Beautiful capture. I love the way you have explained the recipe here.
Vidya Narayan
15 Jul 2019Thank you Priya, all of us have grown up relishing such podis and still do, isn’t it! The more varieties, the better. Glad you liked the post.
Niranjana Sankaranarayanan
17 Jul 2019Like you, I too love to store different types of podis. Loved your recipe for kollu podi. One of the best ways to include horsegram in our diet.
Vidya Narayan
17 Jul 2019Podis are the best Niranjana, glad I have found another podi lover in you!
Mayuri Patel
19 Jul 2019Thats one interesting recipe Vidya, I’m truly amazed at how so many different and not so well known ingredients in the North are so commonly used in the south. Using a power packed bean to make podi is an awesome idea. A great way to enjoy a bit of this powder over so many different dishes. I seriously need to include horse gram in my diet.
Vidya Narayan
19 Jul 2019Thanks Mayuri, South Indians can make Podi and thogayal with anything and everything. Glad you liked the post.
Sujata Roy
20 Jul 2019I love podi. Made an authentic podi masala and stored in refrigerator to sprinkle on idl. Even sometimes I add it in dry sabji instead of regular spices for a change. Your podi sounds interesting. With less ingredients, easy, delicious and healthy. Loved the use of horsegram in it. Never used horsegram yet. Now I have to try it after reaching home. Hope I will get it in local market. Saving your recipe to try sometime.
Vidya Narayan
20 Jul 2019Glad you liked the recipe. Horsegram is easily available in leading grocery stores else you can try it online.
Ankita
20 Jul 2019This is another beautiful and healthy recipe of horsegram. Bookmarking your recipe.
Vidya Narayan
20 Jul 2019Thanks Ankita, glad you liked it.
Poonam Bachhav
20 Jul 2019I have started using horse gram in my kitchen only from a year or so. I mainly use it in kadhan ( soup ) , idli and sprouted stir fry. Your podi sounds a great pair with any breakfast Vidya. Bookmarking this recipe to try it out soon. Thanks for the share.
Vidya Narayan
20 Jul 2019Thank you Poonam, my pleasure.
Aruna
21 Jul 2019It is raining podis in my home and now this is another one to repertoire. I love podis of all kinds, Vidya, and they are such a great way to get nutrients into the diet.
Vidya Narayan
21 Jul 2019I agree about the nutrients factor Aruna. We are tempted to eat a small quantity of rice these days just for the podi.
Jolly
23 Jul 2019What a fabulous idea to have homemade podi to enjoy with roti & rice as side dish, much handy and ready to use whenever required ! And it is so versatile too. Thank you for sharing your delicious recipe, vidya! 😊
Vidya Narayan
23 Jul 2019My pleasure Jolly, hope you enjoy this!
Ankita Dash
23 Jul 2019As i am very unaware about podi recipe, you explained it very well. Love the recipe as i am a big fan of horsegram. Bookmarking it.
Vidya Narayan
23 Jul 2019Thank you Ankita, glad you found the post informative. Hope you like the taste of the podi too.
seema sriram
25 Jul 2019It was something about ammas kollu thogayal that put me off from horse gram for a long time, now that I have overcome that and seem to like it I love the idea of podi to get back to. I am sure this recipe will be fabulous with any south Indian breakfasts or even with rice..
Vidya Narayan
25 Jul 2019Glad you liked the idea Seema. Thank you!
Geetha
26 Jul 2019Though we south Indians make chutney and podi with almost anything, podi with horsegram is totally new to me! This is a great way to incorporate nutrients in our diet. Love the click.
Vidya Narayan
26 Jul 2019Absolutely agree with you Geetha, thanks!
Kalyani
29 Jul 2019the podi dabba is surely a life saver. I generally have bangalore style chutneypudi or paruppu podi. mix it with rice and sesame oil and voila one has a meal. I must try ur recipe (I think its very similar to my pati’s ) and make a batch of this podi for the hubby especially as he loves the quick mixes with even pongal :p
Vidya Narayan
29 Jul 2019I agree about the life saver aspect Kal and we are big fans of podis at home. Sunday meals are usually podi sadam with sesame oil as first course. Glad you liked it.
Paarul
29 Jul 2019This is again a keeper recipe Vidya. Thanks a lot for your podi recipes . I am just learning so much from you. Would love to try this one with idlis. Making it soon .
Vidya Narayan
30 Jul 2019Make it soon Paarul and hope you enjoy it! Thanks.
Anshu Agrawal
30 Jul 2019In my home we don’t use podi but I personally like podi as i have tried it in my friends home. I am definitely going to try this podi as it is so delicious and nutritious. As always awesome picture Vidya and love the spoon in the picture.
Vidya Narayan
30 Jul 2019Thank you so much Anshu! I hope you enjoy making and eating this podi. Give my love to the little one.
Swati
30 Jul 2019In North India podis are not very common.. One thing that I love about blogging is that along with sharing my cuisine, I am learning new ingredients and recipes everyday. I mostly use store bought podi that I love to have with dosa and idllis. Will love to try this nutritious podi soon . So handy to have it even with parathas and chilla.
Vidya Narayan
31 Jul 2019Once you make podis at home, you will forget the store bought ones. They are too powdery in texture unlike the coarse ones made at home. Do try, I am sure you would love it!
sasmita sahoo
31 Jul 2019South Indian podi I always keep in mind to try. here in this recipe I should make a start :p …. Horse gram is a lovely picked up for podi making 🙂 Awesome capture too…
Vidya Narayan
31 Jul 2019Thank you!
Archana
2 Aug 2019Vidya horsegram was never a part of diet in both my mother and in laws place. The only kollu I have seen is as kulith pithla in my friends house and the color put me off totally.
Reading about the health benefits of kulith I am tempted to use it. I now have so many recipes to try out. This podi is another thing I will try once my current batch gets over. Thanks for the info.
Vidya Narayan
2 Aug 2019Glad you found the post useful, do try and I hope it would change your perspective about Horsegram!