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Kollu kuzhambu
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Kollu kuzhambu recipe

Village style gravy, made using horse gram, pairs well with rice.
Prep Time15 mins
Cook Time40 mins
Soaking time5 hrs
Total Time5 hrs 55 mins
Course: Lunch, Main Course
Cuisine: Indian, South Indian
Keyword: easy lunch recipes, South indian gravy, South Indian lunch recipes
Servings: 5
Author: Jeyashri suresh


  • ½ cup horse gram | kollu
  • 3 tbsp + 2 tsp sesame oil
  • ½ tsp mustard seeds
  • 1 cup small onions | shallots
  • 15-20 cloves garlic
  • 1 tomato
  • 1 tsp black pepper
  • 1 cup tamarind extract
  • 1 cup water
  • 1 cup of water to cook the kollu
  • Salt as needed
  • 1 tbsp sambar powder
  • 2 tsp red chili powder
  • ½ tsp turmeric powder
  • Few curry leaves


  • Wash and soak the kollu for 5 hours or overnight.
    ½ cup horse gram | kollu
  • 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.
    1 tsp black pepper
  • 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.
    15-20 cloves garlic
  • 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 the sambar powder, red chili powder, salt and 1/2 tsp turmeric powder to this.
    1 tbsp sambar powder, 2 tsp red chili powder
  • 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.



1. Pressure the cook the kollu nicely, else it will not suit the tummy.
2. If you are not soaking the horse gram, dry roast this and cook for 10-12 whistles.
3. Kollu kuzhambu stays good in the refrigerator for a week.