Kollu Horse Gram Sweet Potato Thuvaiyal With Quinoa Recipe

About this recipe

A flavorful and protein-packed Tamil Nadu thuvaiyal (chutney) made with kollu (horse gram) and sweet potato, served with a wholesome quinoa medley. This dish combines traditional South Indian flavors with a modern, nutrient-rich carb base.

Ingredients

• 500g Sweet Potato
• 1 piece Coconut
• - Red Chilli
• 20G Curry Leaves
• 100 g Quinoa
• - Mustard Seeds
• 100 G Asafoetida / Hing 100 G
• 300 g Tamarind Paste
• 200 ml Sesame Oil
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Cook the quinoa in a rice cooker using a water-to-quinoa ratio of 2:1. Once cooked, fluff the quinoa and set aside.
2. Step 2: In a pan, dry roast the soaked and drained horse gram on medium heat until aromatic. Set aside to cool.
3. Step 3: In the same pan, heat 1 tablespoon of sesame oil. Add dried red chilies, cumin seeds, and grated coconut. Roast until golden and aromatic. Add the tamarind paste and stir for 30 seconds. Remove from heat.
4. Step 4: Blend the roasted horse gram, sweet potato cubes, roasted spice mix, and a pinch of asafoetida into a smooth paste. Add water as needed to adjust consistency. Season with salt.
5. Step 5: Prepare a tempering by heating the remaining sesame oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and asafoetida, then pour this tempering over the thuvaiyal.
6. Step 6: Serve the kollu and sweet potato thuvaiyal with the quinoa. Garnish with fresh coriander leaves.