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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