Horse gram Rasam (Kollu)
Kollu Rasam is best served with steamed rice with a side of sauteed vegetables, Chips or papad.
Servings: 4 people
Calories: 163kcal
Ingredients
- ¼ cup horse gram
- 1 green chili
- ¼ teaspoon turmeric powder
- ¼ teaspoon black pepper powder optional
- 2 tablespoon jaggery
- 2 tablespoon grated coconut
- 1 teaspoon tamarind paste
- 1 strand curry leaves
Spices for grounded masala
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 6 fenugreek seeds
- 2 red chilies
- 2 teaspoon cooking oil
For tempering or seasoning
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- 2 teaspoon cooking oil
- 2 garlic chopped optional
- Pinch of Asafoetida
Instructions
- Cook the horse gram: Soak the horse gram in warm water for 2 hours. Add 2 cups of water to the inner pot and put the soaked horse gram in a small pot with ¾ cup water.¼ cup horse gram
- Place this pot inside the inner pot and cook for 15 min in high pressure.
- Open the lid after pressure is released naturally.
- Preparing the spice masala: Place a pan over medium heat add 2 teaspoon of oil when oil heats up, add all the dry spices listed for masala and roast them evenly.1 teaspoon coriander seeds, ½ teaspoon cumin seeds, 6 fenugreek seeds, 2 red chilies, 2 teaspoon cooking oil
- Once you get a nice aroma, remove from the heat and let it cool.
- Blend the masala to a fine powder consistency with a coffee grinder or blender.
- Blend the horse gram: When the horse gram (a.k.a kollu) appears cooked, blend them with coconut, along with cooked horse gram broth and bring it to a smooth consistency.2 tablespoon grated coconut
- Prepare Horse gram rasam: Mix the ‘kollu’ paste and 2 cups of water into a medium-sized cooking vessel. Cook on medium heat and add the prepared spice powder, turmeric, black pepper, 1 green chili sliced, tamarind paste, salt, and jaggery. Bring in to boil.1 green chili, ¼ teaspoon turmeric powder, ¼ teaspoon black pepper powder, 1 teaspoon tamarind paste, 2 tablespoon jaggery
- Prepare to temper: Place a pan over medium heat with 2 tablespoons of oil and saute the mustard seeds, urad dal, and 1 red chili. When seeds start to sizzle, add curry leaves and asafoetida powder and turn the heat off.1 strand curry leaves, 1 teaspoon mustard seeds, ½ teaspoon urad dal, Pinch of Asafoetida
- If you prefer garlic in your dish, saute them after you prepare the tempering and add to the dish.2 garlic chopped
Notes
- If you are using a non-electric pressure cooker, make sure you soak horse gram for about 5 hours and cook it under pressure for up to 5 whistles.
- You can add more water if you prefer a thinner consistency. I added 3 cups of water in total.
Nutrition
Calories: 163kcal | Carbohydrates: 23g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Sodium: 9mg | Potassium: 149mg | Fiber: 2g | Sugar: 10g | Vitamin A: 214IU | Vitamin C: 34mg | Calcium: 15mg | Iron: 1mg