Kollu Rasam Recipe - Healthy Horse Gram Rasam
A super healthy rasam recipe, Kollu Rasam Recipe is simple rasam made with horse gram which you can serve along with hot steamed rice and a cabbage poriyal for a wholesome south indian lunch.
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/ horse gram is used to make the rasam, but i personally like to add the entire horse gram and make it a wholesome rasam.
If you like this recipe, you can also try other Dal recipes such as
- 1 cup Tamarind Water
- 2 Tomatoes , made into a puree
- 50 grams Horse Gram Dal (Kollu/ Kulith) , soaked for 4 hours
- 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
- 1/2 teaspoon Red Chilli powder , as required
- 5 sprig Coriander (Dhania) Leaves , chopped for garnishing Ingredients for the Seasoning
- 1 tablespoon Ghee
- 3 cloves Garlic , crushed
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 sprig Curry leaves
How to make Kollu Rasam Recipe - Healthy Horse Gram Rasam
To begin making the Kollu Rasam Recipe, first soak the Kollu (horse gram) for 4 hours or overnight.
Once 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.
Combine the tomato puree, tamarind water and the cooked kollu/horse gram in a saucepan.
Add in the turmeric powder, cumin, coriander powder, asafoetida and black pepper powder.
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.
Adjust the consistency of the horse gram rasam by adding more water if required.
Check the salt and seasonings at this stage and adjust to taste accordingly.
While the Kollu Rasam is simmering, we will proceed to make the seasoning
Heat 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.
Finally 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.