Wash and soak the kollu for 5 hours or overnight.

If you don’t have time to soak the kollu, dry roast this for 10 minutes.

Now add 1 cup of water to this and pressure cook for 5-6 whistles.

Keep the water aside, we will use this for making the kollu kuzhambu.

In a pan add 2 tsp oil and add the black pepper, 5 shallots and 1 roughly chopped tomato.

Saute this for 2-3 minutes.

Add half portion of the boiled kollu to this.

Cool this and grind this into a fine paste.

In a pan add 2 tbsp sesame oil and add ½ tsp mustard seeds.

Once it splutters add the garlic cloves and 1 cup of small onions.

Add few curry leaves.

Saute this till the onions and garlic turn slightly golden brown.

Now add the ground paste to this.

Mix well and add 1 cup of water.

Now add the Kollu boiled water to the pan.

Mix well and add 1 cup of tamarind extract.

Now add the remaining boiled kollu | horse gram to this.

I added 2 tbsp of this and used the remaining in my salad.

Let this boil in a medium for 7-8 minutes. Stir in between.

The gravy must have reached the right consistency by now. It will tend to thicken when it is cool.

Switch off the flame and add 1 tbsp of sesame oil.

Kollu Kuzhambu | Horse gram gravy is ready.

Serve with hot rice. This goes well with dosai too.