Kollu Rasam Recipe

Ingredients for preparing Kollu Rasam

  • Kollu / Horse Gram  –   ¼  cup
  • Tomato: chopped   –   1 no.
  • Garlic  – 3 cloves
  • Cumin Seeds  –  1 tsp
  • Black Pepper Corns –  1 tsp
  • Tamarind: seedless  – one lemon size
  • Mustard Seeds  –  ½  tsp
  • Red Chillies –  3 nos.
  • Salt to taste  –  ½  tsp
  • Curry Leaves   –  2 stalks
  • Coriander Leaves: chopped –  1 stalk
  • Asafoetida Powder – a generous pinch
  • Oil  –  1 tsp

Steps for preparing Kollu Rasam

  1. Wash and soak kollu (horse gram) overnight in water.  Pressure cook the kollu with 2 cups water till it becomes soft. (About 5 whistles).
  2. Strain the cooked kollu/horse gram and keep it aside. Retain the water in which the kollu is cooked.
  3. Soak the tamarind in warm water for 20 minutes and squeeze the juice out of it into the water in which the tamarind is soaked. Strain the juice to remove the seeds if any.
  4. Crush garlic, cumin seeds and black peppercorns. Heat oil in a pan; splutter mustard seeds and add red chillies and curry leaves. Sauté for few minutes.
  5. Now add the crushed mixture and sauté for a minute until the raw smell goes.
  6. Sprinkle salt and asafoetida powder, stir to combine. Then add chopped tomato and sauté till it becomes mushy.
  7. Pour the retained kollu water along with turmeric powder and tamarind pulp. Stir well and let it boil. Add little more water until the desired consistency is reached.
  8. Finally, add chopped coriander leaves and simmer the rasam till you see the white forth.
  9. Remove from the fire and serve hot with steamed rice and pappad.
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