Kollu Paruppu Masiyal/Kongunadu Kollu Masiyal/Mashed Horsegram

Kollu or horsegram, this lentils is very much known in Southern part of India for its nutritional value,if anyone want to loss their weight its adviced to take horsegram in their diet. Horsegram have their important place in Kongunadu cuisine of Tamilnadu. Kongunadu comprises the modern day districts of Coimbatore District, Nilgiri District, Tirupur District,Karur District, Erode District, Salem District, Namakkal District, Dharmapuri District,krishnagiri District and parts of Dindigul District.Their cuisine is quite famous for the simplicity of their dish, most of the dishes goes for an easy breezy preparation.As per wiki,Kongu Nadu cuisine is basically a collection of exotic recipes being created by the people residing in the Kongu region. The cuisine is quite extensive for a simple reason that the region is vast. Unlike other cuisines, Kongu Nadu cuisine does not involve marination of any raw material. As a result the food has a different taste and unique texture.Turmeric is always added into curries which gives the product a deep yellow color and an aromatic substance including Arisemparupu, famously known only in Kongu region.

You may wonder to see this kollu masiyal in my space, yes i havent blogged about this famous Kongu dish, needless to say am to yet to blog about couple of simpe basic recipes which are sitting in draft for a while, hope a day i'll clear everything. Kollu masiyal is one of the simplest dish from Kongunaadu cuisine, this dish is simply prepared with cooked and mashed horsegram spiced with usual ingredients along with shallots and slit opened green chillies. This masiyal is definitely a comforting food, which tastes awesome with rice served along with papads. Am running my second week of blogging marathon with an interesting theme One state, three different cuisine. I picked Tamilnadu and am gonna showcase three different cuisines from this state. Stay tuned to know about two more cuisines i dished out specially for this theme.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

1cup Horsegram/Kulthi/Kollu
2cups Water
2nos Green chillies (slit opened)
1/2cup Shallots (chopped)
1/2tsp Mustard seeds
2nos Dry red chilies
Curry leaes
Salt
Oil

Soak the horsegram in enough water for 4hours or overnight.

Pressure cook the soaked horsegram with salt and water for 3-4whistles, let it cool, open the cooker and mash it well.

Heat oil in a pan, let splutters the mustard seeds, fry the dry red chillies, curry leaves.

Add in the chopped shallots, slit opened green chillies, fry until the onions turns transculent.

Now add the spices to the mashed horsegram.

Serve warm with rice.

1tasse Lentilles
2tasses D'Eau
2 Piments verts
1/2c à café L'échalotes ( hachées )
1/2c à café de graines de moutarde
2 Piments rouges secs
Feuilles de curry
sel
huile

Tremper les lentilles dans l'eau pour 4 heures ou toute la nuit .

Cuire les lentilles avec l'eau et le sel dans la cocotte minute pendant 15 minutes.

Laisser refroidir, ouvrir la cocotte et écrasez-les bien.

Chauffer l'huile dans une casserole,frire les graines de moutarde, les piments rouges secs,les feuilles de curry .

Ajouter les piments verts,les échalotes hachées et faire frire jusqu'à ce que les oignons soient cuits.

Maintenant, ajoutez les épices à la purée de lentilles .

Servir chaud avec du riz .