Kollu sundal recipe | South Indian sundal recipes

Kollu sundal recipe - Navarathri is here and sundal is one of the main dish made in this season in South Indian households. Let's see how to make this nutritious, healthy and delicious kollu sundal recipe.

I love keeping kolu and this Navrathri, sadly one could not keep as someone in close circle passed away and FIL told not to keep kolu.

Though no kolu, I made these sundals few weeks back for Shakthi Vikatan special Navrathri issue. 

I am so happy that the issue is out today. Do get a copy and see if you get a chance.

Kollu sundal is healthy sundal and tastes great too. I have added spice powder similar to sambar powder.

It adds extra flavour to the sundal. Hope this sundal will be useful for this Navrathri for you.  Check out my other sundal recipes and stay tuned for few more.

Check out my kollu sundal recipe in Tamil

Step by step photos

1. Soak kollu overnight. Next day, drain the water, add a cup of water and salt.

Pressure cook for 3-4 whistles in medium flame.

As it gets cooked, roast the ingredients given under ‘To roast and grind’ in a teaspoon of oil, until golden.1 teaspoon Chana dal,1 teaspoon Urad dal,1 teaspoon Coriander seeds,4 Red chilli

2. Cool down and grind it in a blender to a powder.

3. Heat a pan and temper with the items given under the ‘to temper’ table.1 teaspoon Urad dal,2 teaspoon Oil,½ teaspoon Mustard,1 sprig Curry leaves,1 pinch Asafoetida

4. Add cooked kollu and stir fry for a minute. Add the powder and mix well.

5. Just for a minute and lastly add grated coconut, coriander leaves. Mix well.

Nutritious and flavourful kollu sundal. Happy Navaratri!

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Kollu sundal recipe

Navrathri is here and sundal is one of the main dish made in this season in South Indian households. Learn how to make this healthy, nutritious as well as flavorful kollu sundal.

Course Snack

Cuisine South Indian

Servings 2

1x2x3x

Cup measurements

Ingredients

• ½ cup Kollu Horse gram
• 3 tablespoon Grated coconut
• 2 tablespoon Coriander leaves Optional
• Salt

To roast and grind

• 1 teaspoon Chana dal
• 1 teaspoon Urad dal
• 1 teaspoon Coriander seeds
• 4 Red chilli

To temper

• 2 teaspoon Oil
• ½ teaspoon Mustard
• 1 teaspoon Urad dal
• 1 pinch Asafoetida
• 1 sprig Curry leaves

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Instructions

• Soak kollu overnight. Next day, drain the water, add a cup of water and salt.
• Pressure cook for 3-4 whistles in medium flame.
• As it gets cooked, roast the ingredients given under ‘To roast and grind’ in a teaspoon of oil, until golden.
  1 teaspoon Chana dal, 1 teaspoon Urad dal, 1 teaspoon Coriander seeds, 4 Red chilli
• Cool down and grind it in a blender to a powder.
• Heat a pan and temper with the items given under the ‘to temper’ table.
  1 teaspoon Urad dal, 2 teaspoon Oil, ½ teaspoon Mustard, 1 sprig Curry leaves, 1 pinch Asafoetida
• Add cooked kollu and stir fry for a minute. Add the powder and mix well.
• Just for a minute and lastly add grated coconut, coriander leaves. Mix well.

Notes

• You can add the water drained from cooked kollu in rasam or sambar.
• If you want to keep the sundal good for long time, cook well after adding coconut.

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