Home / PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE / HORSE-GRAM CHUTNEY POWDER / HURULI-KALU CHUTNEY PUDI
30 September, 2016

HORSE-GRAM CHUTNEY POWDER / HURULI-KALU CHUTNEY PUDI

Posted in : PUDIGALU/HOME MADE SPICE POWDER/MASALA POWDER/KARNATAKA (BENGALURU) STYLE on by : Divya Suresh Tags:

This Low – Profile humble legume called as… Horse gram… in English because of its use as a staple food for horses and cattle. It is called Kulthi in Hindi and Huruli Kalu in Kannada. It has an exceptional nutrition profile. Horse gram is the most protein rich lentil found on the Planet. It is first domesticated in South India atleast 5000 years ago. It is fed to race horses as it controls weight and gives energy. It is one of the richest vegetarian sources of protein and also high in Iron And Calcium. In fact, horse gram has the highest calcium content among pulses.It contains low fat and high Carbohydrates…. and contains low lipid and sodium as well. Its slow digestible starch make ideal for diabetic and Obese Patients. Today I’m going to share the recipe of chutney powder using horse gram, and soon I’ll be sharing another recipe made using horse gram. This chutney powder can be eaten mixed with hot rice & ghee and it tastes awesome. Can also be used as the accompaniment with Idly, dosay/dosa, roti, rotti , chapati etc

 

 

Please do check    Palyada Pudi , Gojjina pudi/tangy curry masala powder , authentic chutney powder , Kari yellu chutney pudi , curry leaves chutney powder , saarina pudi  , kharabath powder , Bisibelebath powder , menthyada hittu , Huli Pudi/Sambar Powder

 

 

 

      Ingredients :

  • Horse gram – 1/2 cup
  • Pigeon peas/Toor dal –  1/2 cup
  • Bengal gram/chana dal – 1/2 cup
  • Black gram/Urad dal – 1/2 cup
  • Grated dry coconut – 1&1/2 cups
  • Curry leaves – 3/4 cup
  • Whole red chillies – byadigi – 14 (for colour) Guntur – 6 (hot)
  • Tamarind – 1 small lemon sized
  • Jaggery – 1 tbsp
  • Rock salt – 1 tbsp or as per taste

 

        For tempering :

  • Oil – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Asafoetida/Hing – 1/2 tsp
  • Turmeric Powder – 1/2 tsp

 

        PROCEDURE :

  • Dry roast all the lentils one by one till fragrant and light brown colour and allow it to cool completely
  • Dry roast coconut, curry leaves, tamarind and red chilli one by one till crispy and allow it to cool completely
  • Meanwhile prepare tempering using all the ingredients under the heading ” for tempering”
  • Add jaggery & rock salt and grind everything into a coarse powder
  • Add the tempering, combine everything well
  • When cooled completely, store in a air tight container

 

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