Monday, November 10, 2014

Kollu Rasam - HorseGram Rasam - Kollu Recipes

Here is another recipe made with Kollu. After learning the benefits of horsegram this has become a part of our regular menu. The process for making kollu rasam is very easy, tastes good and healthier too. So, is there any reason to avoid this? Also check the recipe for Kollu Masiyal here.


Kollu (HorseGram) - 2 tbsp
Tomato - 1, crushed
Tamarind - gooseberry size, soaked and extracted
Coriander leaves - few, finely chopped
Salt and hing as per taste

To Temper

Ghee - 1 tsp
Mustard seeds, methi seeds, curry leaves and red chilli as per taste and preference

To Grind to a coarse powder

Garlic - 2 or 3 cloves
Jeera - 1 tsp
Pepper - 1/2 tsp

  • Soak kollu overnight with enough water. Drain the soaked water, add fresh water and pressure cook for 3 whistles in high flame and simmer for 7-10 mins. Mash it well and set aside.
  • Grind Garlic, jeera and pepper to a coarse powder.
  • In a pan or vessel add the crushed tomato with enough water and add the coarsely ground powder, salt, hing and bring it to a boil. Then add the extracted tamarind water. When it starts to boil add the mashed kollu and the water along with it. Add chopped coriander leaves. Bring it to a rolling boil (i.e it should just start boiling) and turn off the flame.
  • Do the tempering and pour it to the rasam. Serve hot with steaming rice.

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