Kolu Beautiful Recipe | Horse name

Kolu Sundral is a healthy and protein pack snack made of horse gram, also known as Kallu. It is light to spicy, thrown with grated coconut and is angry with simple aromatic spices. The beautiful has a taste of soft cutting and walnuts that makes it really satisfactory for evening tea or small food.

It is very easy to prepare it beautiful after soaking and cooked of Kolu. It has heavy taste and heavy taste without filling. I usually make it during a festival days like Navrathari, but it is also perfect that you want a healthy quick snack. It is light to spicy, coconut is light to sweet and simply taste enough to enjoy with it or rice.

jump to:

About Kolu Sundar

Kolu Sundral is like a traditional South Indian snack made with horse grams, coconut and some simple spices. Kolu needs to be soaked overnight or a minimum of 6-8 hours before cooking. It helps in cooking soft and is also easy to digest while maintaining the taste of that walnut.

Sundal is lightly tempered with mustard seeds, curry leaves and dried red chili. The grated coconut connects light sweetness and soft texture that balances Kolu’s nutrition. It comes soft, crisp, lightly spicy and comfortably to eat anytime.

Horse village Sundal is a healthy beautiful that you can make for this Navriri. We usually make Kolu Rasam or Kolu Parupu, now this Sundal is also included. You can serve it either as a snack or as a side dish for rice and curry.

Depending on what you like, you can try small changes. If I want it more spicy, I sometimes put Idli Milgai Podi instead of a regular beautiful podi. You can also throw roasted peanuts or excess curry in leaves for more taste. Kolu Sundal is very versatile – you can eat it warm, slightly cool or even on the temporary of the room, yet you can have a good taste.

I usually make Kolu Sundal in the form of evening breakfast. My family prefers it as a small side with rice in the evening with tea or sometimes for lunch. It is healthy, delicious and super easy.

Horse grams are the most protein -rich high -power leent. That is why the horses of the race are fed from this village, which is called horse village in the market. It produces heat in the body and keeps you hot outside. So it is also very good for the prevention of cold.

Kolu sundal material

• Kolu / Horse Village – Soak Kolu overnight to make it soft and easy to cook. You can soak minimum 6 hours. It is rich in protein, iron and fiber which makes beautiful very healthy.
• Sundal Podi – I added beautiful podies to spices and taste. If you want more heat then you can use Idli Milgai Podi. It gives good smell and light spickness.
• Tight coconut – I finally kept freshly tightened coconut. It makes the beautiful soft and slightly sweet, balances the spices. If fresh is not available, you can also use desicated coconut.
• Tempering – I used mustard seeds, curry leaves and dried red chili. If you like extra taste then you can add hing.
• Oil – I have used normal cooking oil. You can use gingelly oil for more traditional taste.

Why does this recipe works

• It is simple and quick if Kallu is soaked properly.
• Kolu is beautiful healthy, full of protein, and fills without being heavy.
• This recipe is soft and coconut tastes good in it.
• You can also eat it warm, slightly cold or at room temperature.
• If you want a crunch, it is easy to replace things more spices, podies, or nuts.

Similar recipes

How to step by step to Kolu Sundal

1.soak kolu in water overnight or at least 6-8 hours. Cook with enough water (water up to water level) for 5 whistles in low medium flame.

2. Oil oil in PAN – Add the items listed under ‘Temper’.

3. Tightened coconut, toss it well and cook for 2 minutes and switch off.

serve hot!

Expert tips

• Soaking – Soak overnight or at least 6-8 hours. Do not leave soaking, it makes cooking faster.
• Cooking Kallu – I am cooked for 5 whistles in low-medium flame. If the cooking is an open pan, it takes more time and you need more water.
• Add coconut – Always toss freshly tightened coconut at the end. It adds soft textures and sweetness. You can redeem coconut lightly for more taste.
• Spice variation – Beautiful Podi gives light spickness and aroma. Use Idli Milgai Podi for Hotter Sundal. You can also mix both for a different taste.
• Oil choice – Neutral oil is fine, but Gingeli oil gives traditional South Indian taste. Do not add too much, it is enough for just early.

Service and storage

Serve Kolu beautiful with tea or with rice as a small side. It is also good in itself as part of the snack or festival of the festival. Soft textures and light spices make it good for all ages.
You can store in airtight container for a few hours at room temperature. It is best eaten on the same day because coconut can lose freshness, but even after cool it tastes good. If you want, you can heat a little before serving.

General question

1. Can I absorb Kallu for a short time?

You should soak for a minimum of 6 hours, but soaking overnight makes it soft and easy to cook.

2. Can I leave Sundal Podi?

Yes, you can leave or change with Idli Milgai Podi. I have sometimes used it to taste miller.

3. Can I add more coconut?

Yes, you can add as much as you want. It combines light sweetness and texture.

4. Do I need to get angry?

Yes, the temporary gives the aroma and depth to Sundal. You can fry mild spices and curry leaves in oil and then toss with Kolu.

5. Do I use open cooking?

Yes, you can do but I usually like to cook pressure because it is fast.

If you have any other question about this Kolu Sundral Mail me to sharmispassions@gmail.com. Also, follow me Instagram, Facebook, Pinterest ,YouTube And Twitter ,

Try it Kolu SundralTell me how you like it. Also tag us on Instagram @Sharmispassions and the hash tags it on #Sharmispassions.

📖 Recipe Card