Kongunadu Kalla Kattu
A rustic, nutritious horse gram and vegetable mash from the western belt.
About this dish
Kalla Kattu is a rustic, earthy dish from the Kongu region (Coimbatore, Erode, Tirupur) of Western Tamil Nadu. It is a clever way to use the nutrient-dense Horse Gram (Kollu) and its cooking liquid. Traditionally a farmer's meal, it consists of a thick mash of legumes and vegetables, seasoned with hand-pounded spices, reflecting the region's focus on wholesome, agrarian ingredients.
Ingredients
The Core Ingredients
- 1 cup Horse Gram (Kollu), washed
- 100g Yellow Pumpkin or Ridge Gourd, cubed
- 10-15 Small onions (Shallots)
- 2 Green chillies, slit
- 1/4 tsp Turmeric powder
- 4 cups Water
The Spice Paste
- 1 tsp Cumin seeds
- 1 tsp Black peppercorns
- 4 cloves Garlic
- 1/2 cup Fresh coconut, grated
Tempering
- 1 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 2 Dried red chillies
- A generous pinch of Hing (Asafoetida)
- 1 sprig Curry leaves
Method
- 1
Boil the horse gram
In a pressure cooker, combine the horse gram, 4 cups of water, and turmeric. Cook for 6-8 whistles until the gram is completely soft and can be easily mashed between two fingers. Horse gram takes longer to cook than other lentils, so don't rush this step.
- 2
Separate and simmer
Drain the excess water (save this 'Kollu Thanni' for rasam). Keep the cooked gram in the cooker and add the cubed pumpkin/gourd, shallots, and green chillies. Add just enough of the saved water to cover the vegetables.
- 3
Cook the vegetables
Simmer the mixture for 10 minutes until the vegetables are tender. The pumpkin should be soft enough to break apart, providing a creamy body to the rustic mash.
- 4
Prepare the spice mix
While the vegetables cook, coarsely grind the cumin, peppercorns, garlic, and coconut without adding much water. This should be a dry-ish, aromatic paste rather than a smooth liquid.
- 5
Combine and mash
Add the ground spice paste to the cooked gram and vegetable mixture. Use a 'Mathu' (traditional wooden masher) or a heavy ladle to coarsely mash everything together while it's still on low heat. It shouldn't be a puree; you want some texture from the gram.
- 6
Adjust consistency
The consistency should be like a thick porridge (kootu). If it is too dry, add a splash of the reserved cooking water. Let it simmer for 3-4 minutes to allow the raw garlic and cumin flavors to meld into the mash.
- 7
Final Tempering
Heat coconut oil in a small pan. Add mustard seeds, red chillies, curry leaves, and hing. Once the mustard pops and the chillies darken, pour this hot oil over the mash. The coconut oil aroma is the signature of Kongu cuisine.
Notes & variations
- Horse gram is known for weight loss and heat, so it's traditionally eaten in moderation.
- You can add drumstick leaves (murungai keerai) at the end for extra nutrition.
- Store leftovers in the fridge; it thickens significantly as it cools.
- Ridge gourd provides a sweeter contrast to the earthy horse gram.
Serve with
Hot rice, a spoonful of ghee, and the reserved Horse Gram Rasam.
Cook's note
Dry roast the horse gram for 2 minutes before soaking or boiling to enhance its nutty, smoky aroma.