Kollu Thogayal and Kollu Rasam Recipe

Kollu Thogayal and Kollu Rasam, seems to be a lot of Kollu for one day :-). But believe me this is one awesome lunch you could make and enjoy it too. This is a sort of 2 in 1 recipe. We are going to use the cooked kollu for Thogayal and we are going to use the cooked kollu water to make Rasam.

What is Kollu?

Kollu is called “Horsegram” in English. In traditional Ayurvedic cuisine, horse gram is considered a food with medicinal qualities. It is rich in protein and very less in fat. The cooked Kollu is not so tasty like other legumes. Thats the reason it was being very underutilized.  It is gaining popular nowadays because people are finding ways to include more healthier ingredients in their diet and stay fit.

Does Horsegram helps to lose weight?

Yes, as per the experts and nutrients it does helps in staying fit. The main reason is that the Kollu provides adequate nutrients to the body. Here are the 5 reasons how Horsegram helps to stay fit

1. Low in fat : This pulse is low in fat but high in carbohydrates that makes us feel full even eating very little amount of Kollu
2. High in Calcium, Iron and Protein: This is one of the pulse that has highest calcium content and also very rich vegetarian source of protein.

How to make better tasting Kollu Thogayal and Kollu Rasam ?

1. Selecting Ingredients: As mentioned earlier, Cooked Kollu tastes little bland. To make it more interesting, we fry dals, onion, tomato and grind it with cooked Kollu to a coarse paste.
2. Cooked Kollu Water: The water we add to cook Kollu is so nutritious and we don’t need to discard. We can use the cooked Kollu water to make Kollu Rasam
3. Combine Thogayal and Rasam – I prefer to mix thogayal with hot rice and also add rasam. This tastes much better than consuming thogayal and rasam separately.
4. Variations in Kollu Rasam: We can even take 2 tablespoon of cooked kollu and grind it along with pepper, cloves, jeera and add it to rasam. This ensure more kollu flavor to the rasam
5. Other Recipes we can make: Instead of Rasam we can make Kollu Soup. Also instead of making thogayal, we can make Kollu Sundal with cooked Kollu

You may also want to try:

1. Sprouted Horsegram Masala Curry
2. Kollu chutney
3. Kollu Podi Recipe
4. Drumstick Soup
5. Pumpkin soup

Recipe card for Kollu Thogayal and Kollu Rasam

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Kollu Thogayal and Kollu Rasam

Course: Lunch, Rasam, Thogayal

Cuisine: Indian, South Indian, Tamil Nadu

Equipments Needed

• Pressure Cooker
• Heavy Bottomed Pan
• Mixer Grinder

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4 people

Calories: 10kcal

Author: Sowmya Venkatachalam

Kollu Thogayal and Kollu Rasam, is a very healthy and yummy Lunch combo. This is a 2-in-1 recipe where we pressure cook the kollu and use the cooked kollu water to make rasam. This is being recommended for the weight loss by nutrients. Traditional and Tasty combo which you may want to include your routine lunch menu.

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Ingredients

• ▢ ½ Cup Kollu (Horsegram) 1 Cup - 250ml

Ingredients for Kollu Thogayal

• ▢ 2 tsp Oil
• ▢ 1 tbsp Coriander seeds
• ▢ 1 tsp Cumin Seeds
• ▢ 1 tsp Peppercorns
• ▢ 2 nos Red Chili adjust to your spice level
• ▢ 1 Cup Shallots / Baby Onions
• ▢ 1 no Tomato
• ▢ 1 tsp Salt Adjust as needed

Ingredients for Rasam

• ▢ 1 Gooseberry Size Tamarind (or 2 tsp Tamarind Paste)
• ▢ 1 Tomato
• ▢ 1.5 tsp Salt Adjust As Needed

Ingredients for Rasam Spice Paste

• ▢ 1 tsp Peppercorns
• ▢ 1 tsp Cumin Seeds
• ▢ 3 nos Garlic cloves

Tempering for Rasam

• ▢ 2 tsp Ghee
• ▢ 1 tsp Mustard seeds
• ▢ 1 no Red Chili
• ▢ Few Curry leaves

Instructions

COOKING THE KOLLU

• ▢
  Frist we need to wash the Kollu (Horsegram) thoroughly. Add 2 cups of fresh water and pressure cook for 4-5 whistles.
• ▢
  Once the Kollu is pressure cooked, take the cooked Kollu. Strain the cooked water and reserve it aside. We are going to use that water for making Rasam. Keep the cooked and drained Kollu aside for Thogayal

Method for Kollu Thogayal

Preparing Ingredients for Thogayal

• ▢
  Heat oil in a pan. Add coriander seeds, cumin seeds, peppercorns, red chili and fry few seconds.
• ▢
  Then add shallots and saute till translucent
• ▢
  Add chopped tomato and saute till tomato becomes mushy
• ▢
  Cool all the fried ingredients and take it to mixer. Also add cooked and drained Kollu
• ▢
  Add needed salt and grind it to a coarse paste. Add water only if needed. We need thick and coarse Thogayal
• ▢
  Kollu (Horsegram) Thogayal is now ready to serve!

Method for Kollu Rasam

Soaking Tamarind

• ▢
  Soaking Tamarind in warm water and extrac the juice and keep it aside

MAKING OF RASAM SPICE POWDER

• ▢
  Take peppercorns, cumin and garlic in a mixer jar and grind it coarsely. This is the spice for rasam

Cooking Rasam

• ▢
  Take tamarind juice in a sauce pan. Add chopped tomato to tamarind juice along with salt and boil in medium flame for 10 mins
• ▢
  After 10 mins, add the reserved Kollu Water to the rasam. If needed, we can rinse the mixer jar in which we ground the thogayal and add it to rasam.
• ▢
  Keep the rasam in medium flame till you get a frothy layer forms on top of the rasam and then switch off the flame

Tempering Process

• ▢
  Heat ghee in a pan. Add mustard seeds and allow it to sputter. Then add red chili, curry leaves and switch off the flame
• ▢
  Add this tempering to Kollu Rasam
• ▢
  Kollu Rasam is now ready to serve!

Video

Notes

1. Mix Thogayal with hot rice and then also add hot rasam on top it. This combined thogyal rasam sadam tastes very well. 

Nutritional Info

Nutrition Facts

Kollu Thogayal and Kollu Rasam

Amount Per Serving (1 Cup)

Calories 10 Calories from Fat 9

% Daily Value*

Fat 1g2%

Carbohydrates 2g1%

Protein 1g2%

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

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Method with Step by Step Pictures:

COOKING THE KOLLU

• First we need to wash the Kollu (Horsegram) thoroughly. Add 2 cups of fresh water and pressure cook for 4-5 whistles.
• Once the Kollu is pressure cooked, strain the Kollu from the cooked water. Reserve the strained water aside. We are going to use this water for making Rasam. Keep the cooked and drained Kollu aside for Thogayal

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!