Kollu Rasam Recipe - Nourishing Horse Gram Rasam

A super healthy rasam recipe, Kollu Rasam Recipe is simple rasam made with horsegram which you can serve along with hot steamed rice and a cabbage poriyal for a wholesome south indian lunch.

In association with SS Pandian (SSP Asafoetida) SSPandian, the leading manufacturer of Asafoetida in India brings you the best hing powder.
Archana Doshi
Kollu Rasam Recipe - Nourishing Horse Gram Rasam
839 ratings.

Kollu Rasam Recipe is a wholesome recipe of rasam made from horse gram. It is rich in taste and at the same time rich in protein and iron apart and has high antioxidant capacities along with hemagglutinin which is a substance found in antibodies and autoimmune functions.

In the traditional recipe only a small amount of kollu is used to make the rasam, but i personally like to add the entire horse gram and make it a wholesome rasam.

Serve Kollu Rasam along with Steamed Rice and Chena Vazhakkai Erissery and Elai Vadam for a weekday meal. 

If you like this recipe, you can also try other Dal recipes such as

  1. Dal Makhani Recipe
  2. Dal Panchmel Recipe
  3. Gujarati Dal Recipe

Course: Lunch
Diet: Vegetarian
Equipments Used: Pressure Cooker
Prep in

10 M

Cooks in

60 M

Total in

70 M

Makes:

3 Servings

Ingredients

  • 1 cup Tamarind Water
  • 2 Tomatoes , made into a puree
  • 50 grams Horse Gram Dal (Kollu/ Kulith)
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Cumin powder (Jeera) , roasted
  • 1 teaspoon Coriander Powder (Dhania) , roasted
  • 1/4 teaspoon SSP Asafoetida (Hing)
  • 1/2 teaspoon Black pepper powder
  • Salt , to taste
  • Red chilli powder , as required
  • 5 sprig Coriander (Dhania) Leaves , chopped for garnishing
  • Ingredients for the Seasoning
  • 1 tablespoon Ghee
  • 3 cloves Garlic
  • 1 teaspoon Mustard seeds
  • 1 sprig Curry leaves

How to make Kollu Rasam Recipe - Nourishing Horse Gram Rasam

  1. To begin making the Kollu Rasam Recipe, firstly soak the Kollu (horse gram) for 5 to 6 hours or overnight.

  2. Once it is well soaked, add 1/4 cup of  water and cook it in the pressure cooker for  6 whistles. Now turn the heat to low and simmer for another 15 minutes. 

  3. Combine the tomato puree, tamarind water and the cooked kollu in a saucepan.

  4. Add in the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder.

  5. Add 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. 

  6. While the Kollu Rasam is simmering, we will proceed to make the seasoning

  7. Heat ghee in a small pan; add in the mustard seeds and allow it to crackle. Next add in the garlic cloves and stir for a few seconds until you smell the aromas.

  8. Finally add in the curry leaves and turn off the heat. Remove Kollu Rasam into a serving bowl.

  9. Serve Kollu Rasam along with Steamed Rice and Chena Vazhakkai Erissery and Elai Vadam for a weekday meal.

Archana Doshi

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Last Modified On Wednesday, 06 February 2019 12:00
     
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