Tuesday, October 31, 2017

Kollu/Muthira Puzhukku (Horse Gram/Bean Stew With Cumin & Coconut)

Kollu or Muthirai Puzhukku is a delicious thick stew that we often had with kanji (simple rice porridge) on restricted fasting days and looked forward to having it! I love Muthirai Puzhukku with oats Kanji (porridge) as well for a healthy and sustaining breakfast or for that matter any time at all!

Note: Save excess cooking broth from the kollu for making awesome Kollu Rasam - a delicious treat that we adore and is often recommended to help one get over colds and coughs!

Kollu is not usually Sprouted for making this puzhukku; but you may if you wish.

4 Servings


1 cup dry Horse Gram
2 dry Red Chiles, broken into two
1 stem fresh Curry Leaves, finely sliced
1 Tbsp Coconut Oil
Salt to taste
1 Green unripe Banana/Plantain (Optional)

1 tsp Cumin Seeds
1/4 - 1/2 cup Coconut, fresh or frozen (Or 2-3 Tbsp Dried)
1-2 dried Red Chiles


Soak & cook the Horse gram:

Pick over, wash, and soak the gram in plenty of water to cover for a few hours or overnight.

Drain the kollu, wash well, and cook in enough fresh water (2-3 cups) to cover until soft - about 40 to 50 minutes, checking often to make sure it doesn't dry out or burn. Alternately use your pressure cooker to speed up cooking. This can be done a day ahead. If made ahead, cool and refrigerate. Cooked kollu may be frozen also for longer storage.

If using banana/plantain, lightly peel the outer green layer; cut into quarters lengthwise, then slice into 1/2" chunks. Place the banana/plantain into a 2-3 quart/liter pot and add about a cup of water along with turmeric and the broken red chiles. Bring to a boil, lower heat and cook on low heat until tender.

While bananas are cooking, grind the coconut, cumin seeds and red chiles into a coarse paste; set aside.

Add the cooked kollu to the bananas along with the ground coconut mixture; add a few spoonfuls of water to the blender to gather up all of the coconut mixture and add this to the puzhukku.  Bring to a boil. Simmer for about 10 minutes on low heat.

Turn off the heat. Crush the curry leaves in your fist and place it on top of the puzhukku; drizzle the coconut oil on top of the curry leaves and cover. Let rest for 10 minutes; stir well before serving.

Serve hot with kanji/rice/roti, curries, pickles and papdams.


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