Kollu thogayal is a traditional South Indian chutney made using horse gram (kollu) and is best enjoyed mixed with hot rice and a drizzle of ghee. This healthy and flavourful thogayal is also known as “kollu thuvaiyal” or “kollu chammandhi” in different regions.

horsegram recipes have always been a part of our ancestral cooking, especially during cooler months. This thogayal is simple, wholesome, and packed with nutrition. exactly the kind of food our grandmothers trusted. Kollu thogayal is a coarse chutney prepared by grinding cooked horsegram with red chillies, garlic, tamarind, and coconut. Unlike regular chutneys, thogayal has a thicker texture and is usually served with rice rather than idli or dosa.

Am on a very busy schedule these days running behind my little one and planning my client shoots, website blogging in between guest visits at home. Running on wheels all the time. Blogging just gives me some peace of mind. Always when your stressful and you spend some time to do what you like , You get that silly happiness. 🙂 that’s the reason why i compel myself to blog at least 3-4 times a week.

Horse gram is known for its medicinal and nutritional value.

• Rich in protein and fibre
• Helps in weight management
• Improves digestion
• Traditionally believed to reduce body heat and excess fat
• Good for people with diabetes and cholesterol, when consumed in moderation

This is why kollu-based dishes were commonly prepared in traditional South Indian households.

Kollu Thogayal for rice video recipe:

Check out our Youtube channel and subscribe to get Instant updates.

Ingredients

• 1 cup cooked horse gram
• 2 dried red chillies
• 1 sprig curry leaves
• 6 shallots
• ½ tsp cumin seeds
• ⅛ tsp peppercorns
• A small pinch coriander seeds
• 3 garlic cloves
• 2 tbsp grated coconut
• A small pinch tamarind
• Salt, to taste

There are two other versions of kollu chutney – spicy kollu chammandhi and another way traditional method of preparing kollu thogayal.

How to Make Kollu Thogayal (Step-by-Step)

• Soak horse gram overnight and pressure cook until soft. Measure 1 cup cooked horse gram and keep aside. You can use the remaining to make kollu rasam

• In a mixer jar, add cooked horse gram, red chillies, curry leaves, shallots, cumin seeds,

• peppercorns, coriander seeds, garlic, grated coconut,

• tamarind, and salt.

• Grind to a thick, coarse paste, adding little water as needed.

• Taste and adjust salt or spice if required.

Serving Suggestions

• Best served with hot rice and ghee
• Can also be paired with curd rice

Storage Tips

• Keeps well for 1–2 days when refrigerated
• Always use a clean, dry spoon
• For best flavour and freshness, consume on the same day

FAQs

Is Kollu Thogayal and Kollu Thuvaiyal the same?

Yes. They are essentially the same dish, known by different names in different regions.

Can I skip coconut?

Yes, but coconut balances the strong flavour of horse gram. Skipping it will make the thogayal more spicy.

Is this recipe spicy?

The spice level depends on the number of red chillies used and can be easily adjusted.

Kollu Thogayal for rice – recipe card: