Horsegram is a favorite lentil among households in the Coimbatore Kongunad region. I have already shared our favorite Kollu Paruppu and Kollu Rasam recipe. Horsegram / Kollu is such a flavorful lentil. Its one of the healthiest too. This recipe for horsegram curry is called as Kaata Kuzhambu. Kaatam காட்டம் literally means heat. But heat has nothing to do with this curry. It got this name because of its strong flavor. Just like Garam masala. Garam means hot but its used to denote the strong flavor of the masala. Kaatam means intense in this recipe. This curry is usually served with Ragi Kali / Ragi Mudde. It tastes well with rice and idli too. The curry has a very strong delicious aroma that will fill the kitchen as you cook. Here is how to do an authentic Kongunad Kaata Kuzhambu Horsegram Curry. This is my aunt’s recipe.
Horsegram/kollu needs to be cleaned first. It almost always has some small stones and sand particles. Just take quarter cup of lentils and spread it on a plate and slowly remove the stones and sand. Dry roast the horse gram on low flame until fragrant. Fry until one or two lentils break and burst and it smells very fragrant. My aunt says, fry till you hear “sattu buttu” sound and “gama gama” smell. Remove from heat and set aside on a plate.
In the same pan dry roast the red chillies and coriander seeds until fragrant. Remove from heat and set aside on the plate. Slightly roast the fresh shredded coconut until the coconut is slightly dry. Do not roast the coconut until brown. Remove from heat and set aside. Grind the roasted horse gram, red chilli, coriander and coconut to a very fine paste. Add up-to a cup of water while grinding.
Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots and salt. Saute till the shallots are soft and start to brown.
Soak the tamarind in 1 cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add the tamarind pulp to the pan. Let it come to a boil.
Add in the ground paste and a small piece of tamarind. In Kongunad food, wherever you add tamarind, you add a small piece of jaggery too. Jaggery balances out the hot and sour. Add a cup of water to the curry. Close the pan with a lid and let it simmer for 10 minutes on low flame. Once the mixture is thick and cooked, remove from heat.
Serve hot with Ragi kali/ Mudde or rice.
- Measurements used - 1 Cup = 250 ml
- ¼ cup Horse-gram (kollu)
- 1 tablespoon Coriander seeds
- 4 dried Red chillies
- ½ cup fresh shredded Coconut
- 2 tablespoon Sesame oil / Gingely oil
- ¼ teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 15 Shallots, finely chopped
- 1 teaspoon salt
- half a lime size Tamarind
- 1 teaspoon jaggery
- Dry roast the horse gram on low flame until fragrant. Set aside.
- Dry roast the red chillies and coriander seeds until fragrant. Remove from heat and set aside. Slightly roast the fresh shredded coconut until the coconut is slightly dry.Grind the roasted horse gram, red chilli, coriander and coconut to a very fine paste. Add upto a cup of water while grinding.
- Heat sesame oil (gingely oil) in a pan and add in the mustard seeds and curry leaves. Let it splutter. Add in the finely chopped shallots and salt. Saute till the shallots are soft and start to brown.
- Soak the tamarind in 1 cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp / juice. Discard the tamarind seeds and the pith. Add the tamarind pulp to the pan. Let it come to a boil.
- Add in the ground paste and a small piece of tamarind. Add a cup of water to the curry. Close the pan with a lid and let it simmer for 10 minutes on low flame. Once the mixture is thick and cooked, remove from heat.
- Serve hot.
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