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!