Kollu Kuzhambu

A thick, dark kuzhambu made from horse gram (kollu) — the legume boiled, pressure-cooked, and simmered in a tamarind-spice base with dried red chillies and small shallots. Horse gram is particularly prized in Kongunadu for its warming properties; kollu kuzhambu is eaten during the cold and monsoon months, often after exhausting fieldwork.