Kollu in English is horse gram (Macrotyloma uniflorum), written கொள்ளு in Tamil. It is a small, flat, brown pulse (not a millet) that Tamil homes use for kollu rasam, sundal, thogayal, podi and kanji. In Hindi it is kulthi, in Telugu ulavalu, and in Kannada hurali.
Kollu is hard and needs an overnight soak before cooking.
What is kollu like to eat?
Earthy and nutty, with a firm bite even after cooking. Like other pulses it brings protein and fibre. Tamil households traditionally think of kollu as a "heat-giving" food and eat it more in the cooler months and during the monsoon, often as hot rasam.
Kollu is food, not medicine. If you are managing a health condition, talk to your doctor or dietitian before changing your diet.
How to cook kollu
- Wash ½ cup kollu and pick out any stones.
- Soak 8 hours or overnight.
- Pressure cook with 2 cups water for 5 to 6 whistles.
- Keep the cooking water. It is the base for kollu rasam.
Easy kollu recipes
- Kollu rasam: grind a little cooked kollu with pepper, jeeragam and garlic; boil with the kollu water, tamarind and tomato; temper with ghee and curry leaves.
- Kollu sundal: toss cooked kollu with mustard, curry leaves, green chilli and grated coconut.
- Kollu podi: dry-roast kollu, red chillies, garlic and jeeragam; grind with salt. Mix with rice and ghee or sesame oil.
- Kollu thogayal: roasted kollu ground with coconut, tamarind and chilli.
For a quick tiffin, try Horse Gram Sevai (180g, ₹40). Browse more in millet sevai and noodles.
How to buy good kollu
- Look for clean, even grains with no stones, dust or insect holes.
- Store airtight in a cool, dry place; whole kollu keeps well for 6 months or more.
- 250g is a good start: a little goes a long way in rasam and podi.
Buy Thinai Kollu (Horse Gram) 250g for ₹55, or browse our grocery items. Other names are on our Tamil grocery names in English page.
Frequently asked questions
What is kollu called in English?
Horse gram. In Hindi it is kulthi, in Telugu ulavalu, and in Kannada hurali.
Is kollu a millet?
No. Kollu is a pulse (a legume), like green gram or chickpea.
Do I have to soak kollu?
Yes. Soak it 8 hours or overnight, then pressure cook 5 to 6 whistles.
Why is kollu eaten in winter?
In Tamil tradition kollu is considered a warming food, so kollu rasam and soup are popular in the cooler, rainy months.
Can I sprout kollu?
Yes. Soak overnight, drain, and keep covered in a damp cloth for a day or two until small sprouts appear.