Some of the simplest dishes in our cuisine get lost among the popular favourites. Kuddu tha chutney is one of those little gems. Made with horse gram, coconut and garlic, it is a simple lunchtime accompaniment that deserves a place on the plate.
For me, its garlicky goodness belongs alongside nuppu-saar, dal or thove with rice, or a bowl of piping hot ganji. Familiar food, simple flavours and a chutney that brings it all together.
The horse gram needs a little patience while it roasts. Once it changes colour, it is ready to grind with coconut, Byadagi chillies, garlic and tamarind. Finish with a nesal or tadka if you like, or enjoy it as it is. Kuddu tha saar is another favourite of mine, but this time, it is the chutney’s turn.
Kuddu Tha Chutney (Horse Gram and Coconut Chutney)
Ingredients
For the chutney
- 1½ cups horse gram (kulith or kuddu)
- 1 cup grated coconut
- 5–6 garlic cloves
- 6–7 dry-roasted Byadagi chillies
- A marble-sized ball of tamarind
- Salt to taste
Optional nesal/tadka
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
Instructions
Method
- Wash the horse gram, then pat it dry or sun-dry it.
- Dry-roast the horse gram patiently until it changes colour.
- Grind the roasted horse gram with the grated coconut, garlic, dry-roasted Byadagi chillies, tamarind and salt. Adjust the tamarind and salt to taste.
- For the optional nesal, heat the coconut oil and add the mustard seeds and curry leaves. Pour this tempering over the chutney.
- Serve with nuppu-saar, dal or thove and rice, or piping hot ganji.
Notes
- Horse gram is also called kulith or kuddu.
- The Byadagi chillies should already be dry-roasted when added to the grinder.
- The mustard and curry leaf tempering is optional.
Find more chutneys from my kitchen with Thimare Chutney and Peere Chutney.
