KOLLU RASAM/ HORSE GRAM SOUP - HORSE GRAM RASAM RECIPE

Rasam is a very popular common recipe in south india. There are variety of rasam we can prepare like tomato rasam, garlic rasam, kollu rasam, lemon rasam, coconut milk rasam etc., Though it is a very common, everyone have their own way of making rasam.

Rasam is a very simple recipe which we prepare in day to day menu for lunch, but not every one’s is best. Yes., my mom is really good in making rasam. My aunt and all will say, the total house will be filled with the aroma of the rasam while mom is cooking. But unfortunately, I didn’t get the proper recipe from her. But knows the ingredients and somewhat learned to make rasam like hers, but unable to get the same.

One thing I still remember and follow is keeping a little amount of ground rasam powder aside and add after removing the rasam from flame. Once she said it will gives fresh flavor to the rasam.

Ok., now coming to today’s recipe kollu rasam. As everyone knows, kollu is good for weight loss. While I was staying with friends while working, my friend prepares very good kollu rasam, and I first tasted koolu rasam that time only.

One of the main thing which decides the taste of rasam is rasam powder. Genrally fresh rasam powder will give best results. Usually I never preare the rasam powder in advance. I always use the freshly ground powder. But my mil will use pre ground powder, and her’s method of preparing rasam will be little different, but taste will be really amazing, will try to post a simple tomato rasam of her version soon.

Now coming to the point, we should not grind the rasam powder to smooth or like paste.i remember my mom said once , like if we grind the rasam powder to smooth, it will give medicine smell to the rasam, because of the pepper.so always grind the rasam powder to coarse, better with out adding water.

In this recipe I haven’t used tomato; if you like you can add mashed/chopped tomatoes too. Already I have posted coconut milk rasam.

Please click the below link or image for the recipe .

• Coconut Milk Rasam

OK, now let’s move on to this recipe.

KOLLU RASAM

SOAKING TIME: 10 HRS | PREPARATION TIME: 5 MINS | COOKING TIME: 15 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: MAIN

CUISINE: SOUTH INDIAN

SERVES: 2 PERSONS

INGREDIENTS:

                                    2 cup Kollu(horse gram) cooked water

                                    1 tablespoon boiled horse gram

                                    1 big goose berry size tamarind

                                    2 red chillies

                                    1 teaspoon pepper

                                    1 teaspoon cumin

                                    ½ tablespoon coriander seeds

                                    2 or 3 garlic pods

                                    ¼ teaspoon turmeric

                                    Salt to taste
                                    Few Curry leaves
                                    Few Coriander leaves

            To Temper:

                                    1 teaspoon ghee

                                    ½ teaspoon mustard seeds

                                    ½ teaspoon cumin seeds

                                    1/8 teaspoon asafoetida                  

                                               

PREPARATION:

Soak the horse gram in water for around 8 to 10 hours or overnight.

Boil/Pressure cook the kollu(horse gram) until it becomes soft.

Drain the water and keep it aside.

In this rasam we are going to use the cooked water and 1 tablespoon of boiled horse gram only.

We can use the remaining boiled kollu(horse gram) to make salad or kuzhambu(gravy).

Chop the coriander leaves and keep it aside.

Soak the tamarind in water and extract the juice by using 1 cup of water and keep it ready.

METHOD:

First Step of making rasam is preparing rasam powder.

Grind the red chillies, pepper, coriander seeds, cumin seeds, garlic and little boiled horse gram (approx. 1 tablespoon is enough, use the remaining cooked horse gram to make sundals or salad or any other dish) into coarse powder. Don’t add water. keep a tablespoon of rasam powder in bowl separately to add at the last.

In a pan take the horse gram boiled water. Add turmeric and salt. Let it boil for 2 minutes.

Then add the tamarind extract (approx. 1 cup).

Add the curry leaves and ground rasam powder. Let the rasam to boil till it becomes frothy on the top, not roll boil, just 1 to mins is enough.

Switch of the stove and then add the coriander leaves.

Pour the hot rasam in the bowl with fresh rasam powder.

Adjust the taste by adding little hot water if required otherwise leave it as it is.

Finally do the tempering.

In a pan add ghee and let it heat. Then add the mustard seeds and cumin seeds. And let them splutter. Finally add the asafoetida powder and switch of the heat.

Add the tempering on the top of the rasam and close the bowl with a lid to seal the flavor.

Serve hot with rice. Simple roasted papad itself will taste divine with this hot kollu rasam rice.

NOTES:

• You can use the rest of the cooked horse gram to make any other recipes like gravy /salad.
• You can mix little tamrind paste with water and use.
• Adding rasam powder at the end gives nice flavour.
• To lock the flavor, always close the rasam bowl with a lid.
• Don’t let the rasam to boil more. Just getting frothy on the top is enough.
• If you add salt while boiling the horse gram, adjust the salt to rasam accordingly.
• Tempering with ghee gives nice flavor to the rasam, you can use regular cooking oil too.
• Don’t grind the rasam powder into smooth, it should be coarse.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

First Step of making rasam is preparing rasam powder.

Grind the red chillies, pepper, coriander seeds, cumin seeds, garlic and little boiled horse gram (approx. 1 tablespoon is enough, use the remaining cooked horse gram to make sundals or salad or any other dish) into coarse powder. Don’t add water. keep a tablespoon of rasam powder in bowl separately to add at the last.

In a pan take the horse gram boiled water. Add turmeric and salt. Let it boil for 2 minutes.

Then add the tamarind extract (approx. 1 cup).

Add the curry leaves and  ground rasam powder. Let the rasam to boil till it becomes frothy on the top, not roll boil, just 1 to mins is enough.

Switch of the stove and then add the coriander leaves.

Pour the hot rasam in the bowl with fresh rasam powder.

Adjust the taste by adding little hot water if required otherwise leave it as it is.

Finally do the tempering.

In a pan add ghee and let it heat. Then add the mustard seeds and cumin seeds. And let them splutter. Finally add the asafoetida powder and switch of the heat.

Add the tempering on the top of the rasam and close the bowl with a lid to seal the flavor.

Serve hot with rice. Simple roasted papad itself will taste divine with this hot kollu rasam rice.

Do try this recipe and please don’t forget to give your feedback in comments.

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