Kollu Rasam–Resplendent Rasam 3

Kollu rasam

Kollu Rasam–Resplendent Rasam 3

Third in my Resplendent Rasam series, this Kollu Rasam is an unique rasam from Tamil Nadu. It has both therapeutic and nutritive values. Kollu / Mudira / Kulith / Ulavalu / Hurule  as Horse Gram is called in many Indian languages.

Firstly, Horse gram has medicinal values. It cures cough, clears the throat and any breathing problems and cold. It is best for the winter to keep you warm and refreshing.

Secondly, from the nutrient point of view, it is rich in protein and helps in weight loss. Including Horse gram once a week in your diet is good to keep cold and cough away.

Many people prepare this recipe with the water in which they boil the horse gram. And use the boiled horse gram to make sundal, chatni, etc. But since we are using minimal quantity of horse gram in this recipe, I prefer to mash them and add it in the rasam itself.

Resplendent Rasam 3-- Kollu rasam

Prep Time5 mins
Cook Time15 mins
soaking time3 hrs
Total Time20 mins
Course: Main Course
Cuisine: Tamil Nadu
Keyword: Kollu, Mudira, Kulith, Ulavalu, Hurule, Horse Gram, pepper, cumin, garlic, tamarind
Servings: 3 people

Ingredients

  • 2 tbsp Horse Gram
  • 1 medium tomato
  • 1 small gooseberry size tamarind / 1 tbsp tamarind paste / 2 kokum
  • 1 tsp pepper
  • 1 tsp cumin seed
  • 4 to 5 garlic cloves
  • salt to taste
  • Asafoetida
  • Tempering
  • 1 tsp sesame oil
  • 1 tsp mustard seeds
  • 1/2 tsp methi seeds
  • 2 broken dry red chillies
  • curry leaves

Instructions

  • Soak the horse gram for 3 to 4 hrs. 
  • Pressure cook with 2 cups water for 5 to 6 whistles. Allow the pressure to settle.
  • Open the cooker and strain the water from horse gram. 
  • Add tamarind and tomato in the strained hot water and keep aside. 
  • Mash the horsegram with a masher when it is still hot and keep aside. 
  • In the meantime crush pepper and cumin coarsely in a mortar and pestle.
  • Then add the garlic pods and crush together.
  • In a kadai, heat the oil and add mustard seeds, methi seeds and broken red chillies.
  • When the mustard seeds splutter add asafoetida and curry leaves and sauté.
  • Then add the crushed pepper, cumin garlic mixture and sauté. 
  • Squeeze the tomato and tamarind in the strained water and add to the tempering. 
  • Add the mashed horsegram and salt.
  • Add more water if the rasam is too thick. The consistency should be watery.
  • Adjust the seasonings. 
  • Reduce heat and bring to just one boil. Switch off heat when it starts boiling. 
  • Garnish with coriander leaves. 
  • Serve hot as a soup or mixed with rice.   

Notes

  1. If you forgot to soak, no problem. Dry roast the horse gram till they crackle and pressure cook for more whistles.
  2. If you do not have mortar and pestle, you may pulse the mixture in a blender.
  3. You can avoid tamarind if you want and add more tomatoes.

You may also check:

Mysore Rasam

Poricha Rasam

 

 

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Welcome to my blog

 

February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.

 

Healthy Eating 🙂

Rama Ganapathy