HORSE GRAM MASALA GRAVY

 

 

Horse gram is a wonderful legume with plethora of health benefits. Considering the nutritional value,I have been exploring various recipes involving, this amazing legume. Horse gram increases body heat,hence I thought it would be suitable gravy to consume during the winter month. 

 

 

 

 

 

 INGREDIENTS TO ROAST & GRIND :

 

 CORIANDER SEEDS- 4 TSP

 FENNEL SEEDS- 1 TSP

FENUGREEK SEEDS- 1/4 TSP

GROUND NUTS- 3 TSP

GARLIC CLOVES- 4 NOS

OTHER INGREDIENTS :

HORSE GRAM- 1 1/2 CUPS

ONION- 2 NOS

TOMATOES- 2 NOS

KASOORI METHI- 1 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

OIL- 1 1/2 TSP

CUMIN SEEDS- 1 TSP

PROCEDURE :

1. Dry roast horse gram till nice smell emanates and it turns crisp.

2. Soak it for 4 hours. Take the soaked horse gram in a pressure cooker along with salt and water and cook for 6-7 whistles.Discard the soaked water and take fresh water for steaming.

3.In a pan add oil and heat it. Throw some cumin seeds. When it starts to splutter, add onion,salt and fry till it turns translucent.

4. Add chopped tomatoes and saute till it turns mushy. 

5. Pour the ground paste,turmeric powder over it and fry till the raw smell evades.

6. Transfer the steamed horse gram,and turmeric powder over the paste and ad some water to get the gravy consistency. Simmer in mild heat for a couple of minutes.

7. Sprinkle crushed kasoor imethi over the gravy and serve.

HORSE GRAM CHUTNEY

 

 

 

Horse gram is a legume with multitude of health benefits.The names of this legume in other languages:  Tamil it is Kollu,Ulavalu in Telugu,Hurule, in Kannada and Muthira in Malayalam. Traditionally,this legume was used in treating various ailments : Asthma,diabetes,cold,ulcer and kidney stones. This legume has a significant role in reducing cholesterol and preventing obesity. This protein-rich legume is the staple food of cattle and horse,hence it has been aptly named as horse gram.

 

At this juncture,I would like to share an interesting piece of information. A few years back,I happened to watch an interview of renowned yoga instructor,The Late Mrs. Nanammal or yoga patti Nanammal, as she is fondly called by her students/residents of her place.Patti is the Tamil word for grandma. She is the oldest yoga instructor in India. She passed away at the ripe age of 99 in 2019. In the interview,she spoke at length about her healthy dietary regimen.Her breakfast mainly consisted of porridge made from different kinds of millet. She delineated the benefits of various millets,legumes and greens. Infact,I learned this flavorsome,healthy chutney from her.

She prepared this chutney in Ammi Kal or hand stone grinder with ease.I was astonished to see her muscle flexibility and agility. Even at the ripe old age,she walked without any support system.Initially,I was skeptical about the inclusion of fennel seeds in the chutney;but I decided to replicate patti's recipe.The taste of the chutney was really phenomenal. This chutney tastes best with plain rice.

 

 

 

 

 

                                        

 INGREDIENTS :

HORSE GRAM- 6 TSP

CORIANDER SEEDS- 3 TSP

FENNEL SEEDS- 1 1/2 TSP

GARLIC CLOVES- 4 NOS

RED CHILLIES- 5 NOS

CURRY LEAVES- 2 SPRIGS

TAMARIND- GOOSEBERRY SIZE

 

COCONUT GRATINGS- 1 TBSP

 

SALT TO TASTE 

 

OIL FOR ROASTING- 3 TSP

PROCEDURE :

1. In a pan add a teaspoon of oil and heat it.Now add horse gram over it. Roast it till a nice aroma emanates. When you notice the legume,the colour changes to dark brown. This colour change indicates that the horse gram is well roasted.You can even hearing the popping sound while roasting.

2. Switch off the stove and immediately transfer the roasted legume to another vessel,else ,it will get burnt due to the heat from the pan.

3.In the same pan,add the remaining oil an roast coriander seeds,curry leaves and fennel seeds. Keep the roasted ingredients aside.

4.Now roast garlic cloves,red chillies in the same pan.

5. In a mixer jar,take all the roasted ingredients together. Add raw tamarind,coconut grating,salt over it.

6. Add some water over the ingredients and allow it to cool.

7. On cooling,blend the ingredients to paste.

 

8. I have skipped the seasoning. If you prefer the same,you can add it over the chutney and serve.