Horsegram / Kollu Rasam

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
Prep Time 10 mins
Cook Time 20 mins
Soaking time 8 hrs
Total Time 8 hrs 30 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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Comments

9th July 2019 at 10:37 PM

Horsegram rasam is one of my most favourite things, too. Delicious and very nutritious! We make it a bit differently from yours though.



10th July 2019 at 11:20 AM

I would love to try this sometime soon… I love rasam and we are totally big fans of horsegram so sure it will be accepted…



12th July 2019 at 11:53 AM

Horsegram rasam sounds healthy and delicious. I can imagine the tangy and spicy taste. Superb share.



13th July 2019 at 10:37 AM

This is amazing that it is used as cattle food too. I have never heard of this. Fascinating post!



    Superduperkitchen
    13th July 2019 at 1:10 PM

    Thank you so much. Yes it is cattle food and we make lot of recipes with horsegram. This is one among them.



18th July 2019 at 8:22 PM

Niranjana, as a child I hated Kollu Rasam but as I grew up, loved every bit of it. Our taste buds change so much and once we realise how many delicious recipes one can make out of it (Kollu), the possibilities are endless. Piping hot Rasam, nei and Rice – Bliss!



19th July 2019 at 4:52 AM

Looks delicious and very comforting ..Very nutritious and healthy gram



19th July 2019 at 2:10 PM

I’ve yet to use this power packed and nutritious bean. Making rasam with it sounds like a good idea. Anyway that’s what we all crave during the cold season – a good hot nutritious and satisfying rasam.



Geetha
19th July 2019 at 10:20 PM

Love this simple kollu rasam recipe. This looks so inviting and comforting. A great way to feed nutritious and healthy food to our kids.



Ankita
20th July 2019 at 3:57 PM

Horse gram is itself a healthy beans. In odia cuisine we prepare dal using it. Your recipe looks so good. I will love to try it.



21st July 2019 at 12:29 PM

This is so different from how we make it in Andhra and is much simpler. I will try this recipe soon, Niranjana.



25th July 2019 at 4:10 PM

kollu rasam was honestly not my favorite when amma used to make it, slowly my sis in law helped the transformation. Now happy with that rasam and rice… may be an applam too



25th July 2019 at 6:59 PM

Horsegram rasam sounds so flavourful and delicious. We usually prepare simple dal with horsegram. I can imagine the flavour of this tangy and tasty rasam. Seems looks so spicy. Beautiful share



27th July 2019 at 10:12 AM

I am a big fan of that hot piping rasam !! I love them with rice or just a glass full of it makes my day. Loved the recipe.



poonampagar
27th July 2019 at 10:14 AM

I have started using horsegram regularly in my kitchen few months ago. Your rasam sounds a perfect variation for us to try apart from the Jolly idli and stir-fry recipe.



poonampagar
27th July 2019 at 10:15 AM

I have started using horsegram regularly in my kitchen few months ago. Your rasam sounds a perfect variation for us to try apart from the kollu idli and stir-fry recipe.



sizzlingtastebuds
29th July 2019 at 4:37 PM

I make in winter / rainy season as a soup, I love ur presentation too in that cute bucket 🙂



29th July 2019 at 6:40 PM

Wow, this rasam sounds very tempting and nutritious. Being a big fan of rasam, have to try this. Bookmarked it !!



Sasmita Sahoo Samanta
31st July 2019 at 3:18 PM

So so delicious looking rasam it is….. I would love to try out this rasam surely soon   perfect for ongoing season !



1st August 2019 at 10:24 PM

Horsegram rasam sounds delicious and healthy. I must try this sometime soon.



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16th July 2019

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