Kollu Podi is a delicious South Indian dry chutney powder made with Kollu (Horsegram) lentils and dry red chilies. This podi is mixed with rice and ghee and eaten as main course.
South Indian cuisine is known for its podi (dry chutney powder) varieties. The chutney has long shelf life and made using lentils, herbs like curry leaves, coriander etc.
Kollu Podi uses key ingredient Horsegram. Horsegram is also known as Ulava (Telegu), Kulthi (Hindi) and Kulith (Marathi). It is healthy, delicious and absolutely life saving on busy weekdays.
The ingredients are slow-roasted until they are golden brown, cooled and ground to a slightly coarse texture. The podi is stored in an airtight container and keeps well for over a month.
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To be honest, growing up, I was not a big fan of Kollu Podi. As an adult my feelings have completely changed. This is one of the best ways to include horsegram in your diet.
About the recipe
This Kollu Podi or Horsegram chutney recipe is a no-garlic Tamil Brahmin Style dry chutney powder.
It takes 30 mins from start to finish.
Ingredients are easily available in Indian grocery stores.
Good Shelf life, easy to store in pantry (airtight container) and travel friendly.
Podi or chutney is Vegan and can be easily gluten free if you omit the asafoetida (hing).
Comfort food after long travel, tired after chores, empty refrigerator day and/or simply not in a mood to cook.
How to make Kollu Podi
Measure and keep the ingredients ready.
Patience is key - Roast the ingredients on low to medium flame until its nice and nutty in flavor.
Heat a pan, add few drops of oil and horsegram. Roast on low to medium flame until horsegram changes color. Once you hear a light popping sound, the horsegram is roasted and ready.
Next, roast urad dal until it appears slightly brown followed by Chana dal.
Once horsegram and lentils are roasted, saute red chilies until they are crisp. Cool all the ingredients, add to a mixer jar along with salt and hing. Pulse or grind the ingredients to a slightly coarse powder. Cool and store in an airtight container.
How to use Kollu Podi
Podi is served with hot rice and ghee or sesame oil. You can substitute rice with millets.
You will require 1-2 teaspoon of kollu podi per cup of steamed rice. Drizzle with ghee or sesame oil, mix and eat.
Substitute regular idli podi with kollu podi as an accompaniment for Idli, crispy dosa or uttapam.
Storage | Shelf Life
After grinding the podi, cool completely before transferring to an airtight container or glass jar. Stays fresh for over a month.
Store the podi in a clean, dry place. Pantry or kitchen cupboard is perfect. You can store podi in refrigerator for long shelf life (2-3 months).
Other South Indian Podi recipes
Ellu Podi (Sesame Chutney)
Murungai Keerai Podi (Moringa Chutney)
Thengai Podi (Coconut Chutney)
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Kollu Podi | Horsegram Chutney Powder
Ingredients
- 1 cup Kollu or Horsegram
- 1/3 cup Urad Dal or Split Skinless Black Gram
- 1/3 cup Chana Dal (Kadala Paruppu or Bengal Gram Dal)
- 8 Whole Red Chillies I have used spicy Pandi Chilies
- ¼ teaspoon Hing or Asafoetida skip for gluten free version
- ½ teaspoon Sesame Oil to roast the ingredients
- 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 it aside to cool.
- In the same pan, roast urad dal and chana dal separately with few drops of oil, until golden brown. Keep it aside to cool with horse gram.
- Next, roast the chilies for a couple of seconds until its crisp. Keep aside to cool.
- Cool the ingredients before grinding them in a mixer grinder jar with salt to taste and hing to a smooth yet slight coarse consistency powder. Cool before storing in an airtight container.
Notes
- Add salt and hing once the ingredients have cooled and only before grinding.
- After grinding the podi, cool completely before transferring to an airtight container or glass jar. Stays fresh for over a month.
- Store the podi in a clean, dry place. Pantry or kitchen cupboard is perfect. You can store podi in refrigerator for long shelf life (2-3 months).
- Serve the podi with hot rice, ghee or sesame oil.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan