Horsegram as evident from its name, is predominantly used as a cattle food. It is a good source of proteins, fiber and helps in regulating blood pressure and blood glucose levels. It can be germinated and sprouted to improve it nutritive value. We can use the sprouts in making salads, soups, raithas and curries. We can make thogayal, chutney, Gujarathi Osaman apsrt from rasam. My mom makes recipes with horsegram / kollu during winter. It generates heat in the body. This is my mom’s recipe. To make this rasam, she also uses horsegram along with the water used to cook horsegram. Also my amma grinds the masala fresh to make it even more tasty. I always love the flavour of the horsegram and use it in making thogayal. Now lets see the recipe for Arachuvitta kollu rasam.
Servings – 6
Tomato – 1 big size
Tamarind – lemon size
Turmeric powder – 1/2 tsp
Salt – As req
Jaggery – a small piece
Asafoetida – 1/4 tsp
Curry leaves – few
Coriander leaves – To garnish
To roast and grind
Coconut oil – 1 tsp
Coriander seeds – 1 tbsp
Toor dhal – 3/4 to 1 tbsp
Channa dhal – 1/2 tbsp
Pepper – 1 tsp
Cumin seeds – 1 tsp
Horsegram – 1 small ladle
Coconut oil – 2 tsp
Mustard – 1 tsp
Cumin seeds – 1 tsp
- Take a small ladle of horsegram, wash it well and soak it in water overnight or for 8 hours.
- Before cooking, drain the water used for soaking, add fresh water and pressure cook.
- After cooking, strain the horsegram, reserve the water to make rasam and horsegram to grind with other ingredients.
- Take tomato, cut it into big pieces and pressure cook it. Cool & mash it well, keep aside.
- Take tamarind, add water, boil and extract juice from it.
- Now in a pan add oil, coriander seeds, toor dhal, channa dhal, pepper, cumin seeds and roast until they turn golden brown. Cool it and transfer to a mixie jar.
- Add the cooked horsegram into the mixie jar, add water and grind it with other ingredients to a coarse paste.
- In a pan, add coconut oil, splutter mustard seeds and cumin seeds. Once the mustard seeds splutter and cumin seeds turn brown add tomato pulp, tamarind juice, and the water we reserved after cooking horsegram.
- Add turmeric powder, salt, jaggery and allow it to boil.
- Once they start to boil, add curry leaves and ground paste. Add required quantity of water to adjust the consistency.
- Cook it in medium flame and once the foam starts appearing on the top, turn off the flame and garnish it with coriander leaves.
- Serve it with hot rice and papad or some poriyal.
- You can use garlic to grind with other ingredients. I didnt use it.
- To make this rasam more tasty, keep it spicy.
This recipe is a part of A to Z challenge, a challenge initiated by bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month alphabet is ‘H’, so my contribution for this month is Hoesegram Rasam.