Kollu thuvaiyal (horsegram chutney)

Kollu or horsegram is known for its anti bacterial, anti oxidant and anti fungal properties and is rich in calcium, iron and protein, because of which it is now labelled a superfood. The importance of horse gram was well recognized by the traditional medicine practitioners as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever and many other ailments. 
There  are many ways of including this in our diet and tuvaiyal is one of them. There are also different ways of making this tuvaiyal/chutney and this is one.
Horsegram – 1/2 cup
Onion – 1 large (diced)
Black pepper – 1/2 tsp
Cumin seeds – 1/2 tsp
Tamarind – size of a small lemon
Dried red chillies- 3-4 (to taste)
Salt – to taste 
Oil – 1 tsp
For tempering 
Mustard seeds – 1/2 tsp
Curry leaves – 6-8
Oil 1 tsp
Cooked horsegram

Dry roast the horsegram and soak in water for an hour. Pressure cook the horsegram till it is well cooked. Any excess water can be used in dals or rasam, so don’t discard it. In a kadai add the oil and fry the diced onions, black pepper, cumin seeds and red chillies.

When onions are cooked, removed from the stove and add the tamarind to the kadai so it softens in the heat to facilitate easy grinding. When it has cooled down, grind the onions and cooked horse gram adding sufficient salt. When done, transfer to another container and temper with mustard seeds and curry leaves. 
This spicy tuvaiyal will have the consistency of thick hummus and you can serve it with rice or idli/dosai. Serves 4.

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