Chettinad Style Chickens Togayal Recipe (Horsegram Chutney)

Step 1: To begin making Chettinadu Style Kollu Thogayal, dry roast the kollu in low flame on a heavy bottomed pan for few minutes

Step 2: Switch off the flame once you get the aromas of the lentil

Step 3: Once roasted, let it cool

Step 4: Add the roasted kollu to pressure cooker along with enough water to cover the amount of kollu in the vessel

Step 5: Pressure cook for 3 whistles

Step 6: Once the pressure releases naturally, drain excess water into a bowl

Step 7: You can use this kollu water for making rasam or add it while grinding chutney

Step 8: Heat a heavy bottomed pan with oil, add Cumin seeds and whole black pepper seeds

Step 9: Once it splutters, add red chilli, garlic and onion on a medium flame

Step 10: Saute until the onion turns translucent

Step 11: Add tamarind to the mixture, switch off and allow it to cool

Step 12: Once this mixture cools, add it to mixer along with cooked kollu and required amount of salt

Step 13: Add a little filtered kollu water and grind into coarse paste

Step 14: In a tempering pan, heat one teaspoon oil and add mustard seeds and curry leaves to oil and allow them to crackle

Step 15: Once it stops crackling add it to the chutney and stir well

Step 16: Serve Chettinadu Style Kollu Thogayal with hot rice and Homemade Ghee and Veppam Poo Rasam Recipe to make it a brilliant lunch for a busy day