Category Archives: Sambal & Chutney

Kollu (Horse Gram) Chutney


Kollu or Horse gram in English which I have never heard of until I came to the United States.  I believe it is quite common in India but no one knows this lentil in my family or town.  I saw this lentil in one of the Indian grocery stores and bought a packet which has been sitting in my cabinet for more than 6 months.  I have been searching for kollu recipes to finish off this bag.  Finally I saw few recipes and I took them and modified it according to my taste.  It was the first time I ever tasted some thing made with Kollu.  I have to say I kind of liked taste of Kollu it but wouldn’t say “Oh it was so great…”

This side dish is very easy to make and of course it is Vegan.  All together it took only about 20 minutes for me.  I used this as a Chutney with Idli.  I think it can also be used as a side dish for Dosas.





  • ¼ cup kollu
  • 1 tablespoon channa dal
  • 1 teaspoon urad dal
  • 3 tablespoons shredded unsweetened coconut
  • 3-4 dried red chilies
  • 1 clove garlic
  • Tamarind extract
  • Salt to taste
  • ¾ cup water at room temperature
  • For tempering: oil, curry leaves, ¼ teaspoon hing, mustard seeds.


  • Dry roast kollu on low flame until a nice aroma emits. Transfer to a dish and let cool to room temperature.
  • In the same pan, dry roast chana dhal, urad dhal, garlic, and red chilli together for about 3-4 minutes on low flame. Let cool
  • Add all the roasted kollu, roasted dals, garlic, chili to a food processor with water, salt, and tamarind and puree until smooth. It can be slightly granular which will give a nice crunchy taste as well.
  • Transfer the chutney to a serving bowl.
  • Add a little oil to a skillet and when hot add mustard seeds.  Once mustard seeds start spluttering add curry leaves and hing and fry for about 30 seconds.  Remove and add to the chutney and mix well.

Note: I have not given the exact amount of tamarind to be used.  Tamarind is sold as a ready to use paste (in bottles) or as tamarind pulp in packets.  If you are using tamarind paste, you can add it directly to the food processor with other ingredients. If you are using tamarind pulp, you have to add a small amount of pulp to a small bowl and add warm water to soak.  Then you have to squeeze it with your finger to extract the juice.  So depending on what you use, you may have to adjust the taste while grinding.


Curry Leaves Powder (Kariveppilai Podi)



  • 1½ cups curry leaves
  • 2 tablespoons Urad dhal (Black gram dhal)
  • 4 tablespoons Channa dhal (bengal gram dhal)
  • 2 dried red chilies
  • a pinch of hing
  • salt to taste


  • Wash curry leaves and dry in paper towel
  • Dry roast the curry leaves until leaves are dry and crisp but still retain the green color
  • Dry roast separately the channa dhal and urad dhal until lightly golden
  • Dry roast red chilies and just before taking out of the pan, add a pinch of hing and roast together with red chilies for another minute.
  • Once cool, grind everything together into a powder
  • Season with salt
  • Serve with Idlis, dosa or even rice

To serve:

  1. add a spoon full of the powder and add a little bit of sesame oil (use the Indian version and not the Chinese version).  Mix with your fingers to a paste and you can eat with Dosa, Idli or rice
  2. When making masala Dosa, once dosa is cooked, sprinkle a little bit of the curry leaves powder and then put the masala and fold into to half.

Note: when roasting make sure the flame is in low to not burn the ingredients.

Ash Plantain Sambal


  • 2 medium ash plantain
  • ½ cup – ¾ cup thick yogurt
  • 1 green chili chopped into small pieces
  • 2 tablespoons chopped red onion
  • Salt to taste


  • Peel plantains and cut them into 1 or 2 big pieces
  • Boil until soft and well done
  • Let cool. Chop them  into small pieces (1/4 inch cubes)
  • Add yogurt, chopped onion, green chili and salt to the plantains and mix well
  • Serve with rice