Kollu Sundal Recipe | Horsegram Sundal Recipe

Kollu Sundal is a healthy and protein packed snack made with horse gram, also called kollu. It is lightly spiced, tossed with grated coconut and tempered with simple aromatic spices. The sundal has soft bite and nutty flavor which makes it really satisfying for evening tea or small meal.

This sundal is very easy to prepare once the kollu is soaked and cooked. It has wholesome taste and filling without feeling heavy. I usually make this during festival days like Navarathri, but it also perfect for anytime you want a healthy quick snack. It is lightly spiced, mildly sweet from coconut and just enough flavor to enjoy on its own or with rice.

About Kollu Sundal

Kollu Sundal is like a traditional South Indian snack made with horse gram, coconut and some simple spices. Kollu needs to be soaked overnight or minimum 6-8 hours before cooking. It helps to cook soft and also easier to digest while keeping that nutty taste.

The sundal is tempered mildly with mustard seeds, curry leaves and dried red chillies. Grated coconut adds mild sweetness and soft texture which balances the nuttiness of kollu. It comes out soft, crunchy, mildly spiced and comforting to eat anytime.

Horse gram sundal is a healthy sundal that you can make for this navaratri. We usually make kollu rasam or kollu paruppu now this sundal has been included too.You can either serve it as  a snack or as a side dish for rice and curry.

You can try small variations depending on what you like. I sometimes put idli milagai podi instead of regular sundal podi if I want it more spicy. You can also throw in roasted peanuts or extra curry leaves for more flavor. Kollu Sundal is pretty versatile – you can eat it warm, slightly cooled or even at room temp, still tastes good.

I usually make Kollu Sundal as evening snack. My family like to have it with tea in evening or sometimes as a small side with rice for lunch. It’s healthy, tasty and super easy to make.

Horse gram is the most protein-rich high-powered lentil. That’s why race horses are fed with this gram, which is called horse gram in the market. It generates heat in the body and keeps you warm outside. So its great for cold prevention too.

Kollu Sundal Ingredients

• Kollu / Horse gram – Soak kollu overnight to make it soft and easy to cook. You can soak 6 hours minimum too. It is rich in protein, iron and fibre which makes sundal very healthy.
• Sundal podi – I added sundal podi for spice and flavor. You can use idli milagai podi if you want more heat. It gives nice smell and mild spiciness.
• Grated coconut – I put fresh grated coconut at the end. It makes sundal soft and little sweet, balances spice. You can also use desiccated coconut if fresh is not available.
• Tempering – I used mustard seeds, curry leaves, and dried red chillies. You can add hing if you like extra flavor.
• Oil – I have used normal cooking oil. You can use gingelly oil for more traditional taste.

Why This Recipe Works

• It’s simple and quick if kollu is soaked properly.
• Kollu Sundal is healthy, full of protein, and filling without being heavy.
• This recipe comes out soft and has nice coconut flavor.
• You can eat it warm, little cooled, or even at room temperature.
• Easy to change things-add more spice, podi, or nuts if you want crunch.

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How to make Kollu Sundal Step by Step

1.Soak kollu in water overnight or atleast 6-8 hours.Pressure cook with enough water(water till immersing level) for 5 whistles in low medium flame.You can either drain water or use it for rasam.

2.Heat oil in a pan – add the items listed under ‘to temper’ let it splutter.Then add cooked kollu toss it well.Add sundal podi.

3.Add grated coconut, toss it well and cook for 2 minutes and switch off.

Serve hot!

Expert Tips

• Soaking kollu – Soak overnight or at least 6-8 hours. Don’t skip soaking, it makes cooking faster.
• Cooking kollu – I pressure cooked for 5 whistles in low-medium flame. If cookingin open pan, it takes more time and you need more water.
• Adding coconut – Always toss freshly grated coconut at the end. It adds soft texture and sweetness. You can also lightly roast coconut for more flavor.
• Spice variations – Sundal podi gives mild spiciness and aroma. Use idli milagai podi for hotter sundal. You can even mix both for a different flavor.
• Oil choice – Neutral oil is fine, but gingelly oil gives traditional South Indian taste. Don’t add too much, just enough for tempering.

Serving and Storage

Serve Kollu Sundal warm with tea or as a small side with rice. It also taste nice on its own as snack or part of festival meal. The soft texture and mild spice makes it good for all ages.
You can store in airtight container for few hours at room temperature. It is best eaten same day as coconut can lose freshness, but it still taste good even after cooling. You can reheat little before serving if you want.

FAQS

1.Can I soak kollu for less time?

You must soak for minimum 6 hours, but overnight soaking makes it softer and easier to cook.

2.Can I skip sundal podi?

Yes, you can skip or replace with idli milagai podi. I have used it sometimes for milder taste.

3.Can I add more coconut?

Yes, you can add as much you like. It adds mild sweetness and texture.

4.Do I need to temper?

Yes, tempering gives aroma and depth to sundal. You can lightly fry spices and curry leaves in oil and then toss with kollu.

5.Can I use open cooking?

Yes, you can but I usually prefer pressure cooking because it is faster.

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