Kollu Rasam | Horsegram Rasam
Kollu Rasam | Horsegram Rasam | Immunity‑Boosting South Indian Rasam with Freshly Ground Spices
Kollu rasam | Horsegram rasam | Kollu rasam recipe variety with step-by-step pictures and video recipes. Check out the kollu rasam, and if you like the video, pls SUBSCRIBE to my channel
Kollu Rasam (Horsegram Rasam) is a healthy, comforting South Indian rasam variety made with cooked kollu water, freshly roasted spices, garlic, and tomato. Known for its immunity‑boosting and digestion‑friendly benefits, kollu rasam is especially soothing during cold, cough, or rainy days. The freshly ground spice paste eliminates the strong after‑taste of kollu and gives the rasam a rich, aromatic flavor.
Why soak kollu in hot water? It softens the horsegram quickly and reduces cooking time.
Why does kollu rasam sometimes have a strong after‑taste? Using freshly roasted spices, garlic, and tomato balances the flavor and removes the bitterness.
Can I skip garlic? You can, but garlic enhances taste and helps with cold and digestion.
Why add cooked toor dal? It gives body, flavor, and a traditional rasam texture.
Can I use store‑bought tamarind paste? Yes — dilute 1 tbsp paste with water.
Why add jaggery? A pinch balances the spice and tanginess.
Can I make this rasam without grinding? Grinding the paste gives the best flavor, but you can crush ingredients roughly for a rustic version.
Can I use kollu water from cooking sundal? Yes — that’s the best way to make rasam and sundal together.
Is kollu rasam good for weight loss? Kollu is known for aiding metabolism and digestion, making it a good occasional addition.
Can I make this rasam without tomatoes? Yes — increase tamarind slightly for tanginess.
Why is my rasam not frothy? Simmer gently; boiling vigorously prevents froth formation.
Can I make this in an Instant Pot? Yes — simmer in sauté mode after cooking kollu.
Is this rasam good for cold and cough? Yes — kollu, pepper, garlic, and ginger make it soothing.
Other rasam recipes in TMF
Ingredients
- Horsegram - 3 tbsp
- Ginger - 1 tsp
- Toor dal - 2 tbsp
- Tamarind paste - 1 tbsp
- Turmeric powder - 1/8 tsp
- Green chilli - 2
- Salt - as needed
To roast and ground:
- Oil - 1/4 tsp
- Pepper powder - 1/4 tsp
- Red chilli - 1
- Coriander seed - 1/2 tsp
- Toor dal - 1/4 tsp
- Garlic - 2 big
- Cumin seeds - 1/2 tsp
- Tomato - 1 big
- Turmeric powder - 1/8 tsp
- Salt - as needed
To temper
- Ghee - 1 tsp
- Mustard seed - 1/4 tsp
- Cumin seed - 1/4 tsp
- Red chilli -1
- Curry leaves - few
Instructions
- Soak Kollu in hot water for 30 minutes and add around 1 + 1/4 cup water and cook for 5 whistles. Simmer the cooker and keep it for 10 minutes. Switch off
- Pressure cooker: 2 tbsp toor dal and keep it aside
- In a pan, add oil, pepper, red chili, and coriander seed; sauté for 30 seconds
- Add garlic and cook for a minute
- Add toor dal and cook till dal turns golden brown
- Add cumin seeds and give a quick sauté
- Add tomatoes and a little salt, and cook till the tomato turns mushy
- Add turmeric powder and cook for 30 seconds. Switch off
- Add 1 tbsp of cooked horse gram and ginger; let the mixture cool down
- Ground into a paste without water
- ©TraditionallyModernFood (TMF)
- In a pan, add the ground paste, 1/3 cup of mixie water, and 1 cup of horse gram cooker water; mix well
- Add turmeric powder, 1 tbsp of thin tamarind water, salt, and cook for 10 minutes or till the raw smell goes off and the mixture is frothy
- Add the cooked dal and jaggery; cook for 5 minutes
- In a separate pan, add ghee and when it's hot, add the ingredients under “to temper” and let it splutter
- Add the tempering to the rasam, coriander leaves, and a generous pinch of hing; switch off
Video
Notes
Ingredients:
Horsegram – 3 tbsp
Ginger – 1 tsp
Toor dal – 2 tbsp
Tamarind paste – 1 tbsp
Turmeric powder – 1/8 tsp
Green chilli – 2
Salt – as needed
To roast and ground:
Oil – 1/4 tsp
Pepper powder – 1/4 tsp
Red chilli – 1
Coriander seed – 1/2 tsp
Toor dal – 1/4 tsp
Garlic – 2, big
Cumin seeds – 1/2 tsp
Tomato – 1, big
Turmeric powder – 1/8 tsp
Salt – as needed
To temper:
Ghee – 1 tsp
Mustard seed – 1/4 tsp
Cumin seed – 1/4 tsp
Red chilli -1
Curry leaves – few
How to make Kollu rasam with step-by-step pictures:
- Soak Kollu in hot water for 30 minutes and add around 1 + 1/4 cup water and cook for 5 whistles. Simmer the cooker and keep it for 10 minutes. Switch off
- Pressure cooker: 2 tbsp toor dal and keep it aside
- In a pan, add oil, pepper, red chili, and coriander seed; sauté for 30 seconds
- Add garlic and cook for a minute
- Add toor dal and cook till dal turns golden brown
- Add cumin seeds and give a quick sauté
- Add tomatoes and a little salt, and cook till the tomato turns mushy
- Add turmeric powder and cook for 30 seconds. Switch off
- Add 1 tbsp of cooked horse gram and ginger; let the mixture cool down
- Ground into a paste without water
- In a pan, add the ground paste, 1/3 cup of mixie water, and 1 cup of horse gram cooker water; mix well
- Add turmeric powder, 1 tbsp of thin tamarind water, salt, and cook for 10 minutes or till the raw smell goes off and the mixture is frothy
- Add the cooked dal and jaggery; cook for 5 minutes
- In a separate pan, add ghee and when it’s hot, add the ingredients under “to temper” and let it splutter
- Add the tempering to the rasam, coriander leaves, and a generous pinch of hing; switch off
YOu can prepare sundal with cooked kollu Pls. Follow TMF social media for recipe updates, Facebook | Instagram | Pinterest | Twitter | Youtube
Very very delicious… I have a LOT of rasam varieties to try and you always inspires me to try authentic recipes apart from dosai and idlis 🙂