Venkatesh Bhat makes kollu kozhambu | கொள்ளு குழம்பு | Kollu paruppu kuzhambu | horse gram curry

Summary

In this episode of Venkatesh Bhat’s Idhayam Thotta Samayal, the chef shares a nutritious and traditional South Indian recipe for Kollu Kuzhambu (Horse Gram Kuzhambu). Despite being a lesser-known ingredient, horse gram is packed with protein and is known for its health benefits, especially for restoring strength. The dish involves cooking horse gram with a mix of spices, garlic, and tamarind, creating a flavorful, nutrient-rich Kuzhambu. The recipe also highlights its cultural significance and how it’s used as a convenient snack by some communities. This dish is perfect for boosting health, particularly for children.

Takeaways

• 😀 Horse gram (Kollu) is a highly nutritious ingredient, rich in protein, making it a great choice for vegetarian diets.
• 😀 Horse gram was traditionally used in South Indian cuisine to restore strength, especially for those feeling weak or fatigued.
• 😀 The dish featured in the recipe is Kollu Kuzhambu, a South Indian curry made with horse gram, which is considered a highly nutritious dish.
• 😀 The preparation of horse gram involves soaking it overnight, cooking it with water, and mashing it to create a base for the Kuzhambu.
• 😀 The recipe includes roasting spices such as toor dal, pepper, garlic, and onions to enhance the flavor profile before grinding into a paste.
• 😀 The ground paste is combined with mustard seeds, fenugreek seeds, curry leaves, and tamarind water to create the Kuzhambu sauce.
• 😀 The dish is seasoned with Kashmiri chili powder, coriander powder, and salt, which are essential to achieving its unique taste.
• 😀 The Kuzhambu should be cooked to a slightly watery consistency for the best texture and flavor.
• 😀 Traditional variations of the dish include making thick cubes of the Kuzhambu that can be stored and used later with bread or rice.
• 😀 The recipe emphasizes the importance of preserving traditional, healthy recipes and promoting their nutritional benefits, especially for kids.

Q & A

What is the main ingredient in the Kollu Kuzhambu recipe?

The main ingredient in Kollu Kuzhambu is horse gram (Kollu), which is known for its high protein content.

Why is horse gram considered a nutritious ingredient?

Horse gram is considered highly nutritious because it is the highest form of protein among vegetarian foods and was historically used to strengthen horses.

How long should horse gram be soaked and cooked?

Horse gram should be soaked for 12 hours (overnight) and then cooked with water for 15-20 whistles to achieve a mashy consistency.

What is the role of toor dal, pepper, garlic, and onion in the recipe?

Toor dal, pepper, garlic, and onion are dry roasted to bring out their flavors and remove their raw smell. This mixture is then ground into a paste for the Kuzhambu.

How is the ground paste prepared for the Kuzhambu?

The dry roasted ingredients (toor dal, pepper, garlic, and onion) are cooled and ground into a fine paste with a little water, using a mixie.

What oil is recommended for the recipe, and can it be substituted?

Mantra Groundnut oil is recommended for cooking, but you can use any cooking oil of your choice.

What spices are added to the Kuzhambu for flavor?

Kashmiri chili powder, coriander powder, and salt are added to the Kuzhambu for flavor, along with tamarind water to provide tanginess.

What is the significance of adding tamarind water to the Kuzhambu?

Tamarind water adds a tangy flavor and helps balance the spiciness of the dish. It also contributes to the overall depth of flavor in the Kuzhambu.

Why is it important to cook the Kuzhambu for several minutes after adding the spices and tamarind water?

It is important to cook the Kuzhambu for several minutes to allow the raw smell of the masala powders and tamarind water to cook off, bringing out the full flavor of the dish.

What are some ways the Kollu Kuzhambu can be consumed?

Kollu Kuzhambu can be consumed with rice or chapati. It can also be stored and used as a jelly-like consistency by letting it rest, cutting into cubes, and using it in sandwiches or by mixing with water.