Horse gram or Kollu is a widely pulse consumed in South India. These pulse are rich in nutrients. We can make kollu soup or rasam or kollu podi for weight loss. My MIL makes paruppu podi with kollu as main ingredient. Horse Gram (Kollu), is one of the healthier legumes normally recommended as part of a iron rich diet. Sprouting the horsegram will enhance the protein content in it. We can make a perfect curry with Kollu. But for Kollu Rasam we can use the dry Horsegram.
For Kollu Rasam, we will use only the cooked Kollu Water instead of the pulse itself. We can use the cooked pulse. We can grind the cooked pulse and add it to rasam or we can use only the cooked water and use the cooked pulse to make sundal. Even we can just add pepper powder and salt to the cooked Kollu water and drink every day to shed weight.
Below are few more Kollu (Horsegram) Recipes
Recipe Card for Kollu Rasam | Horsegram Rasam Recipe:
Kollu Rasam | Horsegram Rasam Recipe
Equipment
- Pressure Cooker
- Sauce Pan
- Heavy Bottomed Pan
Ingredients
- 1 gooseberry Size Tamarind
- 1 chopped Tomato
- 1 tsp Peppercorns
- 1 tsp Cumin Seeds
- 3 cloves Garlic
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1½ tsp Salt Adjust as needed
- Few Curry Leaves
For Tempering
- 1 tsp Ghee (Clarified butter)
- 1 tsp Mustard Seeds
- Few Curry Leaves
Instructions
Soaking Tamarind
- Soak tamarind in warm water for 10 mins and then squeeze out to extract tamarind juice.
Cooking Horsegram (Kollu)
- Wash kollu and a cup of water and pressure cook for 3-4 whistles. Take the cooked kollu and strain the cooked water and keep it aside. We can use the cooked kollu to make sundal
Grinding Process
- Take garlic , pepper and cumin seeds in a mortar and pestle and mash it coarsely. Or we can take it in a mixer and grind it to a coarse paste without adding water
Boiling Tamarind
- In a sauce pan, add tamarind juice along with asafoetida, salt, coarsely ground pepper-cumin-garlic paste, tomato and curry leaves and keep in medium flame and allow the tamarind extract to boil for 5 mins to get rid off raw smell.
- Now, add cooked Kollu Water along with plain water to adjust the tangy taste of tamarind. Then keep in flame until a frothy layer forms on top. Do not allow the rasam to boil.
Tempering Process
- In a pan, heat ghee. Add mustard seeds and allow it to sputter. Add curry leaves and switch off the flame. Add this tempering to the rasam.
Serving Time
- Serve the delicious Rasam with hot steaming rice and enjoy the healthy rasam.
Nutrition
INSTRUCTIONS WITH STEP BY STEP PICTURES:
SOAKING TAMARIND
- Soak tamarind in warm water for 10 mins.
- Squeeze out the tamarind and extract tamarind juice.
COOKING HORSEGRAM (KOLLU)
- Wash kollu and a cup of water and pressure cook for 3-4 whistles.
- Take the cooked kollu and strain the cooked water and keep it aside. We can use the cooked kollu to make sundal.
GRINDING PROCESS
- Take garlic , pepper and cumin seeds in a mortar and pestle
- Crush it coarsely. Or we can take it in a mixer and grind it to a coarse paste without adding water.
BOILING TAMARIND
- In a sauce pan, add tamarind juice along with asafoetida, salt, coarsely ground pepper-cumin-garlic paste, tomato and curry leaves and keep in medium flame and allow the tamarind extract to boil for 5 mins to get rid off raw smell.
- Now, add cooked Kollu Water along with plain water to adjust the tangy taste of tamarind. Then keep in flame until a frothy layer forms on top. Do not allow the rasam to boil.
TEMPERING PROCESS
- In a pan, heat ghee. Add mustard seeds and allow it to sputter. Add curry leaves and switch off the flame.
- Add this tempering to the rasam.
SERVING TIME
- Serve the delicious Rasam with hot steaming rice and enjoy the healthy rasam.
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