Kollu Rasam / Horse gram rasam

Kollu Rasam / Horse Gram Rasam

Recipe Details

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Ingredients

Main Ingredients

• Kollu / Horse gram – 1/2 cup
• Tomato – 1
• Turmeric powder – 1/2 tsp
• Water – 2 cups, for pressure cooking
• Oil – 1 1/2 tsp, divided

To Grind

• Garlic – 3 cloves
• Cumin seeds – 1 tsp
• Small onions / Shallots – 2
• Curry leaves – 1 sprig
• Dried red chili – 1
• Black peppercorns – 10

For the Rasam

• Tamarind – 1-inch piece
• Water – as needed to prepare 1 cup tamarind extract
• Mustard seeds – 1/2 tsp
• Asafoetida / Hing – a pinch
• Green chilies – 2, slit
• Curry leaves – 1 sprig
• Rasam powder – 1 tsp
• Salt – to taste
• Coriander leaves – from about 3 stalks, chopped

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Preparation

1. Add the horse gram, tomato, turmeric powder, 1/2 teaspoon oil, and 2 cups water to a pressure cooker.
2. Pressure cook for about 2 whistles, then reduce the heat and cook on low for about 5 minutes.
3. Allow the pressure to release naturally.
4. Strain and reserve the flavorful horse gram cooking liquid for the rasam.
5. Keep the cooked horse gram aside for another preparation, such as chutney.
6. Grind the garlic, cumin seeds, small onions, curry leaves, dried red chili, and black peppercorns into a coarse paste.
7. Soak the tamarind in warm water, squeeze well, and strain to prepare about 1 cup tamarind extract.
8. Chop the coriander leaves and slit the green chilies.

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Cooking Instructions

1. Heat the remaining 1 teaspoon oil in a pan over medium heat.
2. Add the mustard seeds and allow them to splutter.
3. Add the asafoetida, green chilies, and curry leaves.
4. Immediately add the coarsely ground garlic-pepper mixture.
5. Fry for about 2 minutes over medium-low heat, until the raw aroma of the garlic and onions disappears.
6. Add the rasam powder and stir briefly.
7. Add the reserved horse gram cooking liquid and 1 cup tamarind extract.
8. Add salt to taste and mix well.
9. Heat until the rasam becomes hot and just begins to boil.
10. Add the chopped coriander leaves and remove from the heat.

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Tips

Horse Gram Liquid: The strained liquid from cooking the horse gram forms the flavorful base of this rasam, so do not discard it.

Use the Cooked Kollu: The cooked horse gram left after straining can be used to prepare chutney or another side dish.

Pepper and Cumin: Grinding the pepper, cumin, garlic, onions, and chilies coarsely gives the rasam a fresh aroma and slightly rustic texture.

Do Not Overboil: Once all the liquids are combined, heat the rasam only until it just comes to a boil, then finish with coriander leaves.

Traditional Comfort Food: Kollu Rasam is traditionally enjoyed warm during coughs and colds in many homes. It can be comforting, but it should not be considered a substitute for medical treatment when needed.

Serving Suggestion

Serve Kollu Rasam hot with steamed white rice, or enjoy it by itself as a warm, peppery soup.

Recipe Source: My Mom’s Kitchen.