Kollu Rasam | Horsegram Rasam Recipe

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

1. Kollu Chutney
2. Kollu Podi
3. Kollu Masala Curry

Recipe Card for Kollu Rasam | Horsegram Rasam Recipe:

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Kollu Rasam | Horsegram Rasam Recipe

Course: Rasam

Cuisine: Indian, Tamilnadu

Equipments Needed

• Pressure Cooker
• Sauce Pan
• Heavy Bottomed Pan

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 10kcal

Author: Sowmya Venkatachalam

Healthy, nutrition rich rasam! Kollu (Horsegram) is a diet friendly pulse. Kollu helps in weight loss. Hot and spicy kollu rasam is a treat to our taste buds! Perfect with hot steam rice or served as Soup! Learn here how to make this Kollu Rasam with step by step pictures, instructions and video!

Print Recipe

Ingredients

• ▢ 1 gooseberry Size Tamarind
• ▢ ½ Cup Kollu (Horsegram)
• ▢ 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.

Nutritional Info

Nutrition Facts

Kollu Rasam | Horsegram Rasam Recipe

Amount Per Serving (1 ladle)

Calories 10 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 1g0%

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!