Monday, 10 October 2016

Horsegram Sprouts Sundal / Kollu Sundal !

Kollu Sundal (Horsegram Sundal) is one of the many sundal varieties that is made during navratri. Horsegram known as Kollu (Tamil), Ulavalu (Telugu) and Kulith (Hindi) is very good for weightloss. I generally include this in diet in form of chutney , sundal or rasam. Whenever I make this sundal, the boiled water always goes in the rasam, the recipe for the rasam will be posted shortly.
To make it more nutritious I let the soaked horsegram sprout and then use them in cooking. 
Other horsegram recipes and sundal recipes on the blog are 

  • 1 1/2 cups horsegram sprouts
  • salt as needed
  • 2 tsp Oil
  • 1 tsp  Mustard Seeds
  • 1 - 2 tsp Urad dal
  • 1/2 tsp Cumin Seeds
  • a pinch of hing
  • few curry leaves
  • 2 - 3 broken dry red chillis
  • 1 tsp Paruppu podi / Idly podi (optional)
  • 2 - 3 tbsp  grated coconut / dessicated coconut

  •  To make horsegram sprouts, soak horsegram overnight (or min 7 - 8 hours) and then discard the water.  To sprout them, tie them in a wet cotton cloth like a sack and hang it somewhere and leave them for a day or two until you see sprouts appearing. 
  • Alternatively just keep them in a broad vessel , closed with a tiny vent and leave for couple of days. Just give a mix once in a while and if its too dry sprinkle very little water. 
  • Once they are sprouted, pressure cook them with 2 - 3 cups of water and salt as needed for 2 whistles.

  •  Drain out the water and reserve it to make Kollu Rasam, an awesome weight loss recipe.

  • Heat oil in a pam and add mustard seeds and urad dal.
  • Once the mustard splutters and dal turns golden brown, add all the other ingredients for tempering and give a mix.
  • Add the boiled horsegram to it and toss well

  •  Add the podi and coconut and toss once again, turn off stove. 


  • The same recipe can be prepared with just soaked horsegram without the sprouting part.
  • If you dont have parupu podi or Idli podi then just roast little channa dal, urad dal, coriander seeds and one dry red chilli in little oil and grind them to a coarse powder and add this to the sundal .
  • Do not waste the water in which the horsegram is cooked. Its used in making kollu rasam.

With Love,

Sunday, 9 October 2016

Carrot Kheer !

Carrot Kheer  (payasam) is one alluring and luscious dessert that can me made with simple everyday ingredients. Forget about the exotic ingredients like condensed milk or cream for this one and just pull up this easiest dessert  with simple milk and carrot.  Simmering the milk well is quite important and the key is grinding the carrot with nuts in to a fine paste. No one can make out its made of carrot and one best way to feed the kids carrot in disguise.
I never thought of adding carrots to kheer this way until I tasted this from one of my friend. And from that day this has become part of my favorite dessert collection. 
Some more kheer (payasam) recipes on the blog are


  • 2 1/2 cups milk
  • 2 medium size carrots
  • 7 - 8 whole cashews
  • 1/4 cup sugar
  • 1 tbsp chopped cashews
  • 1 tbsp raisins
  • 1 tbsp walnuts(chopped)
  • 1 tbsp almond flakes
  • a pinch of cardamom powder
  • a small pinch saffron
  • 1/2 tsp Ghee (to roast the cashews and raisins)


  • Peel, wash and chop carrots roughly into chunks. Pressure cook them with a cup of water for 1 - 2 whistles. Meanwhile soak few cashewnuts in warm water.
  • Blend then cooked carrots and the soaked cashews together adding the water in which the carrots were cooked.

  • Heat little ghee and roast the chopped cashewnuts and raisins and keep aside.

  • Heat milk in a non stick pan and bring it to boil.
  • Add the ground carrot paste to the milk and give a stir.

  • Allow it to simmer for 4 - 5 minutes. Then add sugar and cardamom powder and simmer for another 5 - 7minutes.

  • The milk must be reduced and kheer should be thickened slightly by now. 
  • Add all the dry fruits and nuts, and saffron and give a mix. Turn off stove.


  • Adjust sugar as per taste. Can add a little more if you have a sweet tooth.
  • Do  not more than 3 carrots for 2 1/2 cups milk. 
  • The kheer tends to thicken a bit with time so turn off stove accordingly based on the consistency you looking for.
  • This can be served warm or chilled. I prefer it serving chilled with more almond flakes in top.
  • I have used the standard size cup (1 cup = 250 ml)
  • Instead of grinding with cashews you can also use soaked almonds.
  • You can also add few tbsp of cream to make it more rich. But the kheer itself will be thick and luscious if you simmer the milk well. So I Haven't used any.

With Love,