Kollu Podi | Horse Gram Chutney Powder

Delicious and healthy Kollu Podi recipe with detailed step by step pictures. Kollu Idli Podi or Horse Gram Chutney Powder is a tasty accompaniment to hot rice or breakfast like idli, dosa or uthappam!

Kollu Podi is a spicy and delicious chutney powder made with horse gram, known as kollu in Tamil, Ulavalu in Telugu or Kulthi in Hindi. Chutney podi or Idli Podi or Spice Powders are quite common across South India. In this recipe, I used horse gram along with other staple ingredients like urad dal, chana dal, sesame seeds and red chillies. All the ingredients are dry roasted until golden brown and coarse powdered. This kolli podi recipe is really versatile – it goes really well as an accompaniment to rice & ghee but also can be served as kollu idli podi with idlis, dosa or uthappam!

Jump to:

• What is Horse Gram?
• Key Ingredients for Kollu Podi
• Tips & Important Notes for Making Kollu Podi
• Substitutions & Variations
• Storing & Serving Suggestions
• Similar Recipes
• Kollu Podi Recipe with Step by Step Pictures
• Recipe Notes
• 📖 Recipe
• 💬 Comments

What is Horse Gram?

Horse Gram is a high-protein legume that is lesser-known outside of South Asia and was predominantly used as horse fodder, hence the name. However, it is one of the healthiest legumes that provides high calorific value & thrice as much as other meat-based proteins and it has zero fat. It is used for weight-control and is found to be insulin resistant. Although it has been used in South Indian cooking since ages, horse gram has found its way into the super food category of late. Making horse gram chutney powder is one of the easiest ways to include it in your regular diet.

Key Ingredients for Kollu Podi

Kollu, also known as horse gram or ulavalu or kulthi is the main ingredient in this horse gram spice powder. Choose any variant of kollu available in the market to make this podi recipe!

Urad Dal and Chana Dal are staple ingredients that I use in all my podi recipes.

Sesame Seeds are used to enhance the flavor of the kollu podi.

Dry Red Chillies are used to spice the chutney powder. Use spicy variety Guntur chillies for best results but you can also add a few byadgi chillies for color. I would refrain from using Kashmiri red chillies for podi recipes as it is not just about color.

Asafoetida is a must for any podi and I strongly recommend using block of solid compound asafoetida (gatti perungayam) and grind it along with the roasted pulses.

Garlic Cloves and Curry Leaves are great flavor enhancers!

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Kollu Podi

Making Kollu Podi is simple and easy, this recipe is also beginner-friendly. There are a few tips and notes to be followed, please find them below.

For the podi to be flavorful and tasty, it is a must to roast the ingredients perfectly. I would recommend using a heavy pan to evenly roast each ingredient.

As different pulses/legumes take different times to get roasted and turn golden brown, it is essential to roast each of them individually. Do not be in a haste to roast them, slow roasting is key.

Make sure curry leaves are washed & dried before roasting. There should be no moisture from garlic or curry leaves, else the podi’s retention period will reduce drastically.

Using long stemmed spicy red chilli variety gives best flavor to the podi.

Make sure the podi is at room temperature before storing it in an air tight container. Most times, even though a mixer-grinder is used to make the podi, it can turn warm. Cool it down before storing for longer shelf life.

Substitutions & Variations

While kollu is the main ingredient of the kollu podi, we also use urad dal and chana dal. Each household uses different proportions for the ingredients. With this recipe, the podi can be served as an accompaniment or side dish. Feel free to skip chana dal and urad dal if you wish to.

Garlic cloves are optional but strongly recommended.

I like this horse gram chutney powder to be moderately coarse but if you wish, it can be ground smooth too!

Storing & Serving Suggestions

Kollu Podi is a versatile recipe that can be served as an accompaniment to hot rice and ghee/sesame oil. It can also be served as a side dish to idli, dosa or uthappam. It can be stored in an airtight container for over two months and retains its freshness at room temperature. Make sure to use a clean dry spoon to increase its shelf life.

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Kollu Podi Recipe with Step by Step Pictures

In a heavy bottomed kadai/pan, add ½ cup Urad Dal. Keep frying continuously on low flame.

When the urad dal turns a deep golden brown, remove from heat.

In the same pan, now add ½ cup Chana Dal. Keep frying continuously on low flame.

When the chana dal turns a deep golden brown, remove from heat.

In the same pan add 1 cup horse gram/kollu. Keep frying on low flame.

In about 5-7 mins, the horse gram changes color and is fragrant. Remove from heat.

In the same pan, dry roast ¼ cup sesame seeds on low flame.

When they begin to pop, remove from heat. It should not take more than 3-4 mins if the pan is hot.

Now heat ½ teaspoon oil in the same pan and add 30-35 dry Guntur red chillies.

Fry on low flame until the red chillies start to change color and are crisp & shiny. Remove from heat.

Now add ½ teaspoon solid compound asafoetida, 10 garlic cloves and 2-3 sprigs of curry leaves to the pan and dry roast on low flame for 3-4 mins until there is no moisture left. Switch off the heat and let them remain in the hot pan until rest of the ingredients are cooled down.

Let all the roasted ingredients cool down completely.

Add the roasted horse gram, urad dal, chana dal, red chillies, 1 teaspoon salt and asafoetida (if using powdered, skip roasting and add directly now) to the blender.

Grind into a coarse mixture and then add curry leaves and garlic cloves.

Pulse a few times and then add the roasted sesame seeds.

Pulse a few times until sesame seeds are coarsely ground.

Let the chutney powder cool down completely in a large bowl/plate.

Store in an airtight container for upto 2 months. Serve as an accompaniment to hot rice & ghee. Also can be served as needed with gingelly/sesame oil on the side of hot idli, dosa or any South Indian breakfast.

Recipe Notes

• Both black and white sesame seeds can be used. Don’t roast them until the color is changed, just as they begin to pop remove from heat.
• Adjust the quantity of red chillies and salt per preference.
• The same spice powder can also be finely ground, but comparatively coarsely ground chutney powder is more delicious.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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