Horse gram curry (Kollu kozhambu) from Annapurni: Heritage Cuisine from Tamil Nadu (page 71) by Sabita Radhakrishna

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dal is soaked for 12 hours before cooking. Can substitute "Extracting tamarind" recipe on P22 for store-bought prepared tamarind, and "Chilli-coriander powder" recipe on P17 for store-bought equivalent.

  • Ganga108 on February 10, 2024

    (Jan 28th) A very interesting dish that takes A LOT of horse gram, cooked, and the cooking liquid is used with only a little of the lentils. It makes sense as horse gram always makes a rich broth when making dals or rasams with it, and Sth Indian rasam and kuzhambu style dishes will often use "lentil water" as a base ie the cooking water from lentils used for different dishes. I made 1/3 the recipe as I don't want to use 1kg of disposable horse gram. I'll use left over lentils for a dal or salads. The broth from cooking the lentils is flavoured with roasted onions and garlic, tamarind, and spices. V interesting. Googling, the recipe has different variations, mostly using more moderate amounts of lentils, which are retained in the final dish. Alternative spicings too. UPDATE: I was intrigued but sceptical about the recipe but it is actually close to other gravy kuzhambus, and was delicious! Yum! It takes a while to make. A fab winter dish bcos horse gram's deep flavours. Very gassy tho.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.