Kollu Rasam, also known as Horse Gram Rasam, is a traditional South Indian soup made with horse gram and freshly ground spices, offering a warm, tangy flavor that’s perfect for winter. As the name suggests, this rasam uses horse gram, or kollu, which has been used traditionally as cattle food but is also a powerhouse of nutrients. Horse gram is high in proteins and fiber, making it beneficial for regulating blood pressure and blood glucose levels. It’s particularly warming for the body, so it’s often enjoyed during colder months.
Health Benefits and Uses of Horse Gram
Horse gram is not only nutritious but also versatile. Rich in proteins and fiber, it can be germinated and sprouted to increase its nutritional value. Kollu rasam offers health benefits like:
- Regulating Blood Pressure and Blood Sugar: Horse gram can help manage glucose levels and blood pressure.
- Aids in Digestion: Its high fiber content promotes digestive health.
Beyond rasam, sprouted horse gram can be added to salads, soups, raitas, and curries, and can be used in recipes like Thogayal (a thick chutney), chutney varieties, and even Gujarathi Osaman.
Amma’s Special Kollu Rasam
This Kollu Rasam is my mom’s winter specialty. She uses both horse gram and the nutrient-rich water from cooking it to make this rasam extra flavorful and wholesome. For an authentic taste, she grinds the masala fresh each time, enhancing the taste and aroma. I personally love the flavor of horse gram and often make Kollu Thogayal as well.
How to Enjoy Kollu Rasam
- With Rice: Pour it over steamed rice for a comforting meal.
- As a Soup: Sip it as a warm, spiced soup on chilly days.
Try this unique recipe of Arachuvitta Kollu Rasam with freshly ground masala for a delicious, traditional treat packed with health benefits!
Pl check my other rasam recipes
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Horsegram Rasam / Kollu Rasam
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
To make this rasam more tasty, keep it spicy.
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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Thank you !!
Horsegram rasam is one of my most favourite things, too. Delicious and very nutritious! We make it a bit differently from yours though.
Thank you Priya. Would love to know your version of the recipe…
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…
Please do try and give me your feedback.
Horsegram rasam sounds healthy and delicious. I can imagine the tangy and spicy taste. Superb share.
Thank you Sujatha
This is amazing that it is used as cattle food too. I have never heard of this. Fascinating post!
Thank you so much. Yes it is cattle food and we make lot of recipes with horsegram. This is one among them.
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!
Totally agree with you, Vidya.. There are n number of recipes.
Looks delicious and very comforting ..Very nutritious and healthy gram
Thank you Swathy
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.
Thank you…
Love this simple kollu rasam recipe. This looks so inviting and comforting. A great way to feed nutritious and healthy food to our kids.
Thank you Geetha
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.
Thank you Ankita. I would like to know your Dhal recipe.
This is so different from how we make it in Andhra and is much simpler. I will try this recipe soon, Niranjana.
Thank you Aruna, please give me your feedback after making it.
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
Nice to know that :)…
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
Thank you so much Jolly
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.
Thank you Paarul.
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.
Thank you Poonam
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.
Thank you Poonam.. Do try & let me know.
I make in winter / rainy season as a soup, I love ur presentation too in that cute bucket 🙂
Thank you so much
Wow, this rasam sounds very tempting and nutritious. Being a big fan of rasam, have to try this. Bookmarked it !!
Thank you so much Anshu
So so delicious looking rasam it is….. I would love to try out this rasam surely soon perfect for ongoing season !
Thank you Sasmita
Horsegram rasam sounds delicious and healthy. I must try this sometime soon.
Thank you so much. Do try and let me know
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