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Kollu Rasam | Horsegram Rasam Recipe
a Perfect Rasam for to Stay Fit!

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Adjust Servings:
1 Gooseberry size Tamarind
1, Chopped Tomato
1 Teaspoon Peppercorns
1 Teaspoon Cumin Seeds
3 Cloves Garlic
a Generous Pinch Asafoetida (Asafetida / Hing)
To taste Salt
Few Curry Leaves
For Tempering
1 Teaspoon Ghee (Clarified butter)
1 Teaspoon Mustard Seeds
Few Curry Leaves

Nutritional information

Healthy, nutrition rich rasam! Perfect with hot steam rice or served as Soup!

  • Diabetic Diet


  • For Tempering



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.

Video making of Kollu Rasam | Horsegram Rasam

Kollu Rasam | Horsegram Rasam

Below are few more Kollu (Horsegram) Recipes

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

Soaking Tamarind

Soak tamarind in warm water for 10 mins and then squeeze out to extract tamarind juice.

15 mins

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

2 mins

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

10 mins

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

5 mins

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!

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