India > Tamil Nadu > Kuzhambu

Horse Gram Kuzhambu Recipe

Ingredients with Measurements:
- 1 cup horse gram
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 dried red chilies
- 1 sprig curry leaves
- 2 tbsp oil
- Salt to taste
- Water as required

Special equipment needed:
- Pressure cooker

Step-by-step instructions:
1. Rinse the horse gram and soak it in water for 4-5 hours.
2. Drain the water and add the horse gram to a pressure cooker with 3 cups of water. Cook for 4-5 whistles or until the horse gram is soft.
3. Heat oil in a pan and add mustard seeds, cumin seeds, dried red chilies, and curry leaves. Let them splutter.
4. Add chopped onions and sauté until they turn translucent.
5. Add ginger-garlic paste and sauté for a minute.
6. Add chopped tomatoes and cook until they turn mushy.
7. Add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well.
8. Add the cooked horse gram along with the water and mix well.
9. Bring the mixture to a boil and let it simmer for 10-15 minutes or until the kuzhambu thickens.
10. Serve hot with rice or roti.


- Time:
Preparation time: 5 hours (soaking time)
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4-5 people

Nutritional information:
- Calories: 180 kcal
- Carbohydrates: 25 g
- Protein: 8 g
- Fat: 6 g
- Fiber: 10 g

Substitutions for ingredients:
- Horse gram can be substituted with black-eyed peas or kidney beans.
- Ginger-garlic paste can be substituted with freshly grated ginger and minced garlic.
- Dried red chilies can be substituted with red chili flakes.

Variations:
- Add vegetables like drumsticks, brinjal, or okra to the kuzhambu.
- Use coconut milk instead of water for a creamy texture.
- Add tamarind pulp for a tangy flavor.

Tips and tricks:
- Soak the horse gram for at least 4-5 hours to reduce the cooking time.
- Adjust the spice level according to your preference.
- Let the kuzhambu simmer for a longer time for a thicker consistency.

Storage instructions:
- Store the leftover kuzhambu in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the kuzhambu in a pan on medium heat until it's heated through.

Presentation ideas:
- Serve the kuzhambu in a bowl with rice or roti on the side.

Garnishes:
- Garnish with chopped coriander leaves.

Pairings:
- Serve with steamed rice or roti.

Suggested side dishes:
- Papadum
- Pickle
- Raita

Troubleshooting advice:
- If the kuzhambu is too thick, add more water to adjust the consistency.
- If the kuzhambu is too thin, let it simmer for a longer time to thicken.

Food safety advice:
- Make sure to cook the horse gram properly to avoid any digestive issues.

Food history:
- Horse gram is a type of legume that is commonly used in South Indian cuisine.

Flavor profiles:
- The kuzhambu has a spicy and tangy flavor with a hint of sweetness from the onions and tomatoes.

Serving suggestions:
- Serve the kuzhambu hot with rice or roti.

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Region: Indian

Taste: Spicy, Tangy, Earthy, Savory, Aromatic