Kollu Chutney
- Pressure cook 3/4th cup of Kollu. Ratio: 1:3water
- Pour oil in a hot pan
- Add 1/2 tsp Jeera & hing (perungayam)
- When it splutters, add curry leaves
- Add coarsely cut garlic cloves (2)
- Add red chillies (1 or 2)
- add 1/2 tsp coriander seeds or dhania
- Fry until raw smell goes
- Add Onions (1)
- Add very little tamarind
- When onions are translucent turn off the stove
- Allow it to cool
- Drain & Save the excess kollu water for delicious Kollu Rasam
- COARSE grind the onion mixture together with the cooked kollu & salt per taste & may be the kollu water or regular water if necessary.
- Optional: I seasoned the chutney again with hot oil & 1 more red chilly + curry leaves for added aroma
- This goes well with rice.
- The saved Kollu water can be used to make the Kollu rasam
- Enjoy your Kollu Chutney!
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Kollu Rasam
- Drain and save any Kollu water from boiling the kollu
- Make Kollu chutney with the drained kollu
- Dry roast 1tsp corriander seeds, 0.5tsp cumin, 0.25tsp pepper, 0.25tsp methi and fine grind them
- Coarse grind 4 small onions (pearl onions)
- In 1 tsp of hot oil, temper 0.25tsp mustard seeds, few curry leaves
- Saute the ground onion, 3 chopped garlic cloves, 1 red chilly
- Add 1 medium chopped tomato and saute until oil leaves by the sides
- Save a little bit and mix the rest of the ground powder
- Add 1 cup of tamarind juice
- Add the drained kollu water
- Add 1tbsp of kollu chutney
- Add plain water to the desired consistency
- Let it cook until it begins to froth
- Add the remaining ground powder
- Turn off the stove and serve hot with rice or as soup
- This brings great relief to those runny noses and sore throats
