Horsegram / Kollu Rasam as the name says, is made with horsegram. 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. Horsegram / Kollu Rasam is good to have during winter. We can use the sprouts in making salads, soups, raithas and curries. We can make thogayal, chutney, Gujarathi Osaman apart 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.

Pl check my other rasam recipes 

Tomato rasam 

Paruppu rasam

Pineapple rasam

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Horsegram Rasam / Kollu Rasam

Niranjana Sankaranarayanan

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.

Other rasam recipes to try from my blog

Tomato rasam

Paruppu rasam

Pineapple rasam

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Soaking time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Main Course, Soup

Cuisine Indian, South Indian

Servings 6

Equipment

• Pressure cooker

Ingredients

  

• 1 Big Tomato
• lemon size Tamarind
• 1/2 tsp Turmeric powder
• As req Salt
• a small piece Jaggery
• 1/4 tsp Asafoetida
• few Curry leaves
• To garnish Coriander leaves

To roast and grind

• 1 tsp Coconut oil
• 1 tbsp Coriander seeds
• 3/4 - 1 tbsp Toor dhal
• 1/2 tbsp Channa dhal
• 1 tsp Pepper
• 1 tsp Cumin seeds
• 1 small ladle Horsegram

To temper

• 2 tsp Coconut oil
• 1 tsp Mustard
• 1 tsp Cumin seeds

Instructions

 

Preliminary steps

• 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.

To grind

• 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.

Final Step

• 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.

Video

Notes

You can use garlic to grind with other ingredients. I didnt use it.
To make this rasam more tasty, keep it spicy.

Keyword Horsegram rasam, Kollu rasam, Rasam, Southindian soup

INSTRUCTIONS

Preliminary steps

• 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.

To grind

• 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.

Final Step

• 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.

Note

• 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. 

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