Tuesday, August 21, 2012

Kollu Paruppu Masiyal | கொள்ளு பருப்பு மசியல் | Mashed Horsegram | Kollu Masiyal

Kollu Paruppu Masiyal is a famous kongunadu recipe. The spices used in this masiyal are freshly ground to make it flavorful and tasty. Kollu Paruppu(Horse gram) is a Cholestrol reducing agent and is a good diet food. This is not much popular, but very good for health. Also it is good in treating stones, menstrual problems and obesity. 

I am sharing my mom's recipe roday ! My in-laws loved this recipe when I made it for them. This is definitely Check out my other Masiyal recipes here :-  Pasiparuppu Masiyal, Methi Dal, Simple Dal, Keerai Masiyal 

Ingredients :-
 

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 Horsegram (Kollu)     ½ cup  
 Shallots or Big onion (finely chopped)    ¼ cup
 Red Chillies    4
 Turmeric powder   ¼ tsp
 Curry leaves   few
 Cumin   1 tsp  
 Coriander seeds   ½ tsp
 Castor oil  ¼ tsp
 Salt to taste

Method :-
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1). Pressure cook the kollu with water, turmeric powder, salt and ¼ tsp castor oil. Cook till the kollu becomes soft (check notes). After the full release of the vapor, drain the water for Kollu rasam and set aside.  
2). Heat oil in a pan, add cumin, corriander seeds and saute till aromatic. Then add onions, curry leaves and red chillies, saute till the onions turn translucent. Switch off and let it cool.

3). Add the above sauted mixture with a handfull of cooked kollu paruppu and grind coarsely. Then add remaining kollu and give a stir. Do not add water for grinding, masiyal should be in thick consistency. If required add the reserved water (very little) for rasam.
Kollu Paruppu Masiyal is ready. Serve with rice and a dollop of ghee !!!

Tips :-
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# Kollu should be cooked well. To check if it is cooked, press between two fingers it should become mushy.
# Do not add water while grinding. If required use the reserved kollu water(water used to boil kollu paruppu).
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Related Posts :-
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Click here for more :- Masiyal Varieties 
Click here for more :- Rice Accompaniments
Click here for more :- Kollu/Horse Gram Recipes


   Cheers,
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