Kollu Podi | Horsegram Chutney Powder
Kollu Podi is a delicious South Indian chutney recipe made with Horsegram (Kulith, Ulavu), lentils and chilies. Serve with hot rice, ghee or sesame oil.
Servings 1 250 ml Jar
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.