Kollu Masiyal / Kollu Kadayal / Horsegram Masiyal - Kongunadu Special!

Kollu Kadayal / Masiyal is an authentic dish from Kongunadu (Coimbatore region of Tamilnadu) cuisine.  Kollu Masiyal is nothing but  horsegram mashed with aromatic spices.  It is very healthy, protein rich legume recipe that goes well with rice. 

During my U.G study in Coimbatore, I had several opportunities to taste authentic kongu cuisine through my friends and this recipe is one among them. Soon I will update Arisi Paruppu Sadam and Pallipalayam Chicken recipes that I learnt from my friends. 

Stay tuned!

I have posted many horsegram recipes, do check the post and give your feedback.

PREP TIME

15 min

COOK TIME

10  minutes

TOTAL TIME 

25minutes 

                                                                                                                                                   

Recipe for Kollu / Horsegram Masiyal

Recipe type: Main course

Cuisine:  Tamilnadu

Serves: 3  to 4 (approximately)

Ingredients:

Kollu / Horse gram - 1 cup

To Sauté:
Corriander seeds - 1½ tsp
Cumin seeds - 1½ tsp
Pepper - ½

Shallots / small onion - 6 to 8
Garlic - 4 to 6
Red chillies -2 to 3(adjust according to your spice level)
Green chilli - 1

For seasoning:
Mustard seeds - 1 tsp
Small onion - 2 to 3
Red chillies -1
Curry leaves -  few leaves

Directions:

Wash and soak the horse gram overnight or for about 5 to 6 hours.

Pressure cook horse gram adding little salt and nearly 2 cups of water for 3 or 4 whistles or until it becomes soft.

Drain the excess water and keep aside (don't dispose this water; you can use this in soup, rasam or sambar for its health benefits).

Heat oil in a pan, add coriander seeds, cumin seeds, pepper and red chiilies.  Sauté till the spices roasted well.

Then add small onions, garlic and green chilli and fry till the onion becomes translucent.

 

Next add, cooked horsegram along with little water and allow to cook for another 2 to 3 minutes. Switch off the gas and allow to cool.

Add the horsegram mixture in mixie and grind into coarse paste.

Take another pan, add oil / ghee and season it with mustard seeds, chopped small onion red chiili and curry leaves.

Once the mustard seeds crackles, pour it over the horsegram masiyal.

Give it a mix and serve it with hot rice along with potato brinjal fry or papad / appalam.

Notes:

Seasoning is optional for this recipe.

You can also add tomato along with onion while frying and  and grind it along cooked horsegram.