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 | Kollu rasam recipe variety is a healthy and tasty South Indian rasam variety with Horsegram (Kollu). Freshly ground paste gives a nice flavor to the south Indian rice accompaniment to the rasam. In the recent few years, I started eating kollu. My initial experience with Kollu was so hard, that I hated the after-taste of kollu and after the first time, I cooked it in my Pantry for ages. When my Amma came here last year she asked why I eat kollu. As a Mom, she could not accept the fact that I eat kollu for weight loss. I somehow convinced her that I am not eating regularly it is once in while happening. Then she taught me a few recipes with kollu. Today morning I woke up sneezing, I was afraid that I might get cold. As always, sick days immediately remind me of rasam. I wanted to make Ginger, pepper, and garlic rasam for lunch. That's when I was talking with my Amma, I happened to know Kollu is also good for a cold. Hubby says kollu is only for horses, but after reading the healthy benefits of kollu, once in a while, I wanted to add it to my south Indian recipe variety.
After hearing the recipe I thought it involves a few extra steps. Instead of following that I will use rasam podi and make it simple. My mother told me this method won't give kollu's after-taste and, that pushed me to do it. Not sure if it is the garlic or freshly roasted spice or tomato tanginess, I could not believe what I am going to say, but yes, I loved the kollu rasam. Lazy me did not soak Kollu prior so as always soaked in hot water for 30 minutes and cooked for 5 whistles. I have used an extra quantity of kollu i.e more than the quantity I used for rasam to get the kollu water and made a sundal. Since Rasam had everything I went super easy with horse gram sundal. Rice accompaniment and side dish problem solved. Podi recipes in TMF How to dry curry leaves in the microwave Kollu Thogayal
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 tablespoon 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 tomato turns mushy
- Add turmeric powder and cook for 30 seconds. Switch off
- Add 1 tablespoon 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 tablespoon 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 minute
- In a separate pan add ghee and when its hot add the ingredients under “to temper” and let it splutter
- Add the tempering to the rasam, coriander leaves, and 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 tablespoon 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 tomato turns mushy
- Add turmeric powder and cook for 30 seconds. Switch off
- Add 1 tablespoon 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 tablespoon 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 minute
- In a separate pan add ghee and when its hot add the ingredients under “to temper” and let it splutter
- Add the tempering to the rasam, coriander leaves, and generous pinch of hing; switch off
YOu can prepare sundal with cooked kollu Pls. Follow TMF social media for recipes 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 🙂