Horse Gram (Ulava in Telugu, Kulith in Marathi, Kollu in Tamil, and Muthira in Malayalam) is a power-packed lentil about which I have already written about in my earlier post on Ulava Charu or Kollu Rasam. It is iron- and protein-rich; helps lower blood pressure, manage weight, and control diabetes. And this is just what I have discovered so far. 🙂
When I made Ulava Charu, I had soaked a lot of horse gram and saved most of it to make this stir-fry. Variously called Muthira Upperi, Muthira Thoran, Kollu Poriyal, Kollu Sundal, and Ulava Kobbari Kura; this simple dish can be had with rotis or then just by itself (which is what I do).
As always heed this warning, eat it in small quantities as it generates tremendous amount of heat in the body.
How to Make Muthira Upperi, Muthira Thoran, Kollu Poriyal, and Ulava Kobbari Kura
- 3/4 Cup Horse Gram, Kollu, Ulava, Muthira, or Kulith
- 1/2 Cup Grated Coconut
- 1 Small Onion (Optional, omit for Sundal)
- 3/4 tsp Mustard Seeds
- 3/4 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1 tbsp Oil
- Salt to Taste
- Wash and soak the horse gram in 2 cups water for at least 8 hours.
- Pressure cook the horse gram till it is cooked. The horse gram should break when pressed but not be mushy.
- Drain and save the water in which the horse gram was cooked to make Ulava Charu or Kollu Rasam.
- Set aside the drained and cooked horse gram.
- If you are using onion, peel and chop to 1/4" pieces.
- Heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the onion pieces and stir-fry till transparent.
- Add the cooked horse gram.
- Stir-fry for 5 to 7 minutes till the water (if any) evapourates.
- Add the chilli powder, turmeric, and salt.
- Mix well.
- Turn off the heat.
- Add the grated coconut and mix well.
- Serve warm or at room temperature; by itself or then with rotis.