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Kollu Rasam

Healthy and tasty rasam with Horsegram (Kollu). Freshly ground paste gives nice flavor to the south Indian rice accompaniment to the rasam.
5 from 3 votes
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Course: Rasam
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Author: Vidya Srinivasan

Ingredients

  • Horsegram - 3 tablespoon
  • Ginger - 1 teaspoon
  • Toor dal - 2 tablespoon
  • Tamarind water - 1 tablespoon
  • Turmeric powder - 1/8 teaspoon
  • Green chilli - 2
  • Salt - as needed
  • To roast and ground:
  • Oil - 1/4 teaspoon
  • Pepper powder - 1/4 teaspoon
  • Red chilli - 1
  • Coriander seed - 1/2 teaspoon
  • Toor dal - 1/4 teaspoon
  • Garlic - 2 big
  • Cumin seeds - 1/2 teaspoon
  • Tomato - 1 big
  • Turmeric powder - 1/8 teaspoon
  • Salt - as needed
  • To temper:
  • Ghee - 1 teaspoon
  • Mustard seed - 1/4 teaspoon
  • Cumin seed - 1/4 teaspoon
  • 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 for 10 minutes. Switch off
  • Pressure cooker 2 tablespoon toor dal and keep it aside
  • In a pan add oil, pepper, red chilli 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, little salt and cook till tomato turns mushy
  • Add turmeric powder and cook for 30 seconds. Switch off
  • Add 1 tablespoon of cooked HORSEGRAM and ginger; let the mixture cool down
  • Ground into a paste without water
  • In a pan add ground paste, 1/3 cup of mixie water, 1 cup of HORSEGRAM 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 mixture frothy
  • Add the cooked dal and jaggery; cook for 5 minute
  • In a separate pan add ghee and when is hot add the ingredients under “to temper” let it splutter
  • Add the tempering to the rasam, coriander leaves and generous pinch of hing;switch off

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Notes

1. Rasam powder can be used instead of freshly roasted spices
2. Kollu can be added directly instead of grounding with other ingredients
3. Garlic can be skipped
4. Coriander and curry leaves can be ground for extra flavour
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