Kollu Rasam | Horse Gram Rasam

Kollu Rasam /Hore gram Rasam –  Rasam  is a category of hot spicy soup in southern Indian style.  There are various recipes of Rasam can be prepared in so many different process of method using different seasonings, base ingredients and special rasam Masala powder and fresh grounded spices.

 However, among many varieties of rasam,  Kollu Rasam stands tall to its simple preparation and heavenly incomparable taste. This recipe does not require any special/specific rasam powder. We are using fresh grounded spices which are always available in our pantry like Garlic, black pepper, cumin seeds, curry leaves and tomatoes. The taste of horse gram/kollu simply makes it stand out from other Rasam recipes.

Many people make rasam with only cooked kollu/horse gram drained water but, here pounded handful of cooked kollu and mixed it in rasam. This tastes good and filling. Rasam mandi is tastes divine with curd rice.

Ingredients:

Black Pepper corn – 2 tsp

Jeera/Cumin seeds – 2 tsp

Garlic flakes – 4 to 5

Tomato – 1 medium

Broth Ingredients:

Kollu/ Horse gram – 2 tbsp

Imli/Tamarind Juice – ½ cup

Water – 2 cups

Masala Powder:

Turmeric Powder – 1/ 4 tsp

Salt

Hing

Jaggary Powder – 1tsp

For Tempering:

Mustard Seeds – ½ tsp

Urad Dal/White Lentils – ¼ tsp

Cumin Seeds – ¼ tsp

Red chili  – 1 no.

Curry leaves – 2 to 3 no.

Oil – 1 tbsp

For Garnishing:

Fresh Coriander leaves – 1 tbsp

Method:

1   Step 01) Wash and soak the kollu/horesgram for 1 to 2 hrs and then cook them in a pressure cooker up to 3 whistles. Drain the water in a separate bowl. (Don’t discard the drained water from cooked kollu; this recipe specially calls the broth to use). Grind the cooked kollu into fine paste

       Step 02) In a mortar and pastel crush the cumin seeds, pepper corns and garlic flakes

     Step 03) Heat thick medium size bottom pan add oil for seasoning, add mustard allow them to crackle then add cumin seeds, urad dal, red chili and curry leaves and saute for 2 mins. and then add crushed cuminseeds-pepper-garlic mixture fry for 2 more minutes and then add tomato pieces and fry till tomatoes turns to mushy

     Step 04) Add the tamarind juice, 2 cups of water, turmeric powder, hing, jaggary and salt cook them till it starts to bubble form at edge. Add drained kollu water and grounded kollu paste and cook them nicely and garnish with fresh coriander leaves.

Serving: Serve with steam rice, or as hot soup or even with curd rice. It taste so good however you want to take them.

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