Kollu Rasam (Horse Gram Rasam)

Name: Kollu Rasam (Horse Gram Rasam)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Cuisine: Indian
Ingredients: 1 cup Tamarind (1 cup Tamarind Water); 2 pieces Tomato (2 Tomatoes made into a puree); 50 g Horse Gram (50 grams Horse Gram Dal (Kollu/ Kulith) soaked for 4 hours); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera) roasted); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania) roasted); ¼ tsp Asafoetida (1/4 teaspoon SSP Asafoetida (Hing)); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); 0 pieces Table Salt (Salt to taste); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder as required); 5 sprig Cilantro (5 sprig Coriander (Dhania) Leaves chopped for garnishing); 1 tbsp Clarified Butter (1 tablespoon Ghee); 3 cloves Garlic (3 cloves Garlic crushed); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 sprig Curry leaves (1 sprig Curry leaves)

A spicy and tangy South Indian soup made from pressure-cooked horse gram, tomato puree, tamarind water, and roasted spices, finished with a ghee tadka of mustard seeds, garlic, and curry leaves.

70 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Tamarind1 cup · 1 cup Tamarind Water
Tomato2 pieces · 2 Tomatoes made into a puree
Horse Gram50 g · 50 grams Horse Gram Dal (Kollu/ Kulith) soaked for 4 hours
Ground Turmeric1 tsp · 1 teaspoon Turmeric powder (Haldi)
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera) roasted
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania) roasted
Asafoetida¼ tsp · 1/4 teaspoon SSP Asafoetida (Hing)
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Table Salt0 pieces · Salt to taste
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder as required
Cilantro5 sprig · 5 sprig Coriander (Dhania) Leaves chopped for garnishing
Clarified Butter1 tbsp · 1 tablespoon Ghee
Garlic3 cloves · 3 cloves Garlic crushed
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Curry leaves1 sprig · 1 sprig Curry leaves

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Steps

1To begin making the Kollu Rasam Recipe, first soak the Kollu (horse gram) for 4 hours or overnight.
2Once it is well soaked, add 1/4 cup of water and cook it in the pressure cooker for 6 whistles. Turn the heat to low and simmer for another 15 minutes and turn of the heat. Allow the pressure to release naturally.
3Combine the tomato puree, tamarind water and the cooked kollu/horse gram in a saucepan.
4Add in the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder.
5Add in the salt to taste and stir well. Place this mixture on high heat and boil it for 5 to 8 minutes until you smell the aromas rising.
6Adjust the consistency of the horse gram rasam by adding more water if required.
7Check the salt and seasonings at this stage and adjust to taste accordingly.
8While the Kollu Rasam is simmering, we will proceed to make the seasoning
9Heat ghee in a small pan; add in the mustard seeds and allow it to crackle. Next add in the crushed garlic cloves and stir for a few seconds until you smell the aromas.
10Finally add in the curry leaves and turn off the heat and add the seasoning to the horse gram rasam. Transfer the Kollu Rasam into a serving bowl and serve hot.
11Serve Kollu Rasam/ Horse gram Rasam along with Steamed Rice and Chena Vazhakkai Erissery and Elai Vadam for a weekday meal.